How do I quick soak raw cashews?

Add the raw cashews to a small saucepan and cover with water. Bring to a boil and then remove from the heat and let the cashews sit in the warm water for one hour. Strain and rinse before using.

How do I zest a lemon?

Use a microplane zester to zest your lemons. Run the skin of the lemon over the microplane grater. Remove the outer bright yellow skin for your recipe and leave the bitter white flesh underneath.

Can I eat the vegan lemon mousse without the berries and cookies?

Yes! The mousse is great on its own. You can eat is straight or add any of your favorite toppings.

Why use chia seeds in the berry mixture?

I like to use chia seeds to thicken the berry mixture. Often times lots of sugar is used to thicken jams and I prefer to keep the sugar low. Chia seeds help bring a thicker consistency without all the added sugars.

What is the best way to create even lemon mousse layers?

You can put the lemon mousse in a large piping bag and pipe even layers into your jars or cups. This is my favorite way to avoid uneven layers.

Vegan Lemon Mousse with Berries

Description

A super delicious and tart vegan lemon mousse made with a few wholesome ingredients. This easy vegan mousse recipe is made in the blender with soaked cashews, coconut and lemon. Then topped with a strawberry raspberry sauce and crushed crunchy cookies

Ingredients

Scale

Lemon Mousse

1 cup raw cashews, soaked
½ cup full-fat canned coconut milk
1/3 cup melted coconut oil
2 teaspoons vanilla extract
2/3 cup maple syrup
2/3 cup lemon juice
3 tablespoons lemon zest
1/8 tsp salt

Strawberry & Raspberry Sauce

12 oz fresh strawberry, sliced
6 oz fresh raspberry
2 tablespoons maple syrup
2 tablespoons chia seeds

Cookie Layer

8–10 simple mills crunchy pecan cookies, crushed (or your favorite crunchy cookie)

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Instructions

Soak cashews for 4-6 hours. Strain and rinse. Add to blender with the rest of the lemon mousse ingredients and blend until creamy and smooth.
Pour into a bowl and chill in the refrigerator for 8 hours or overnight.
Remove the stems from the strawberry and slice into large chunks.
Add the strawberry, raspberry, maple and chia seeds to a saucepan and simmer on low-medium heat until berries are broken down and mixture has thickened. Approximately 8-10 minutes.
Let chill to room temperature before layering with the mousse. (The berry mixture can be made 2 days in advance and stored in an airtight container in the refrigerator.)
Assembly: Pull out 4 small, glass cups or bowls and scoop (or pipe – see FAQs) lemon mousse into the cup. Top with crushed cookie, berry sauce and then repeat with more lemon mousse, crushed cookie and berry sauce.
Serve immediately or cover the mouse cups and store in the refrigerator.

Nutrition

Serving Size: 4

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