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Vegan Strawberry Aquafaba Mousse (6 Ingredients)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 ramekins 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Description

This vegan strawberry aquafaba mousse is a light, airy, and naturally sweetened dessert bursting with intense strawberry flavor. Made with just six simple ingredients including fresh strawberries, maple syrup, and aquafaba, it’s perfect for a refreshing summer treat that’s both dairy-free and vegan-friendly.

Ingredients

Scale

Main Ingredients

  • 7 ounces (200 g) fresh strawberries (the sweetest you can find)
  • 1/4 cup (60 ml) maple syrup
  • 1/2 tsp vanilla extract or seeds from one vanilla bean
  • 2/3 cup (150 g) coconut cream
  • 1 tsp agar powder
  • 1/4 cup (60 ml) aquafaba (the liquid from a can of cooked chickpeas)

Toppings (optional)

  • Coconut cream
  • Chocolate shavings
  • Fresh strawberries

Instructions

  1. Blend the strawberries: Rinse fresh strawberries under cold water, drain well, and pat dry. Remove the stems by hand. Transfer strawberries, maple syrup, and vanilla extract to a blender and blend on high speed until smooth to create a thin strawberry juice. Pour into a mixing bowl and set aside.
  2. Activate the agar: In a medium saucepan, combine coconut cream and agar powder. Heat over medium heat, whisking constantly to dissolve the agar. Remove from heat as soon as the mixture boils.
  3. Combine with strawberry juice: Pour the hot coconut cream mixture into the strawberry juice and whisk gently to combine. Allow to cool for about 20 minutes until just warm, ensuring it’s not too hot or too cold to keep the agar from hardening prematurely.
  4. Whip the aquafaba: Drain the chickpeas from their can and reserve the aquafaba. Transfer 1/4 cup of aquafaba to a clean large mixing bowl or stand mixer. Whip with an electric whisk or stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 5 minutes. The whipped aquafaba should hold its shape when the bowl is turned upside down.
  5. Combine mixtures: Pour half of the coconut-strawberry mixture into the whipped aquafaba. Gently fold with a spatula to combine without deflating the mixture. Fold in the remaining strawberry mixture carefully until fully incorporated and no liquid remains at the bottom. Avoid overmixing to maintain lightness and fluffiness.
  6. Chill: Spoon the mousse evenly into ramekins or jars. Cover with plastic wrap and refrigerate for at least 3 hours to set and develop the mousse’s airy texture.
  7. Serve and store: Serve chilled topped with optional coconut cream, chocolate shavings, or fresh strawberries. Store leftovers covered in the fridge and consume within 2 days for best texture.

Notes

  • Enjoy mousse within 2 days for optimal airy texture; it may become more liquid if stored longer.
  • Ingredients such as strawberries and aquafaba should be at room temperature to prevent premature agar setting.
  • For deeper pink color, add 1/2 tsp beetroot powder during blending or use a mix of strawberries and raspberries.

Find it online: https://recipes.mbeams.com/vegan-strawberry-aquafaba-mousse-6-ingredients/