You will only need 5 simple ingredients to make this delicious vegan raspberry mousse. Blending everything for a few minutes will create a whipping effect to make this mousse light and refreshing. So easy! It’s vegan, gluten-free and low in fat.
Mousses and puddings are some of my favorite desserts. On top of being easy to make, their light nature makes them a perfect end for a heavy meal. I make chocolate pudding often and we always end up licking the bowl. Yup, we do that. So it was time for me to come up with more mousse-like sweet treats and what’s better than a sweet and tangy raspberry mousse?
What you will need to make this vegan raspberry mousse:
Only 5 ingredients needed!
– The base of the mousse is made with silken tofu, like this one. You won’t need any cream or eggs to make this recipe. It is also gelatin-free. Using silken tofu means you won’t have to cook the mixture to reach the perfect texture, the tofu does the work for you!
– Fresh raspberries. This recipe was tested with fresh ones, not frozen, so keep in mind that this mousse is best when made during the berry season.
– Lemon juice will add a bright and tangy flavor to the mix and goes so well with the raspberries.
– You will need a liquid sweetener when making this dessert, like maple syrup or agave nectar. I avoid granulated sugars whenever I can and also, their grainy texture would make it harder to reach that silky result we want for this recipe.
– Vanilla extract helps bring all the sweet components together.
Whenever I make one of these custard-y mixtures, my favorite part is actually to dress them before serving them. Just like these coconut pineapple parfaits, oh boy, they look so cute. You can follow step by step this recipe to make the layers you see in the pictures (still very easy I promise!) or you can simply throw everything in the blender for a simpler, but so delicious, easy raspberry mousse. In this case, I recommend you add an extra 1/2 cup of raspberries to the blender (so a total of 2 1/2 cups) to keep the same ratio tofu:fruits.
How to store it:
This mousse is best when eaten within 24 hours. With time, you might end up having the solids vs liquids separating in the jar, so try to make it the same day you want to eat it. It really takes only a few minutes to make, so it should be possible to enjoy even on busy days!
Vegan raspberry mousse
- 454g silken tofu
- 4 tbsp liquid sweetener or to taste
- 1 1/2 tbsp lemon juice
- 3 tsp vanilla extract
- 2 cup fresh raspberries plus more for serving
- In a blender, add all the ingredients, except for the raspberries. Blend until you get a very smooth texture, almost whipped, for about one minute.
- Transfer 1 cup of the mixture to a bowl and set aside.
- To the same blender containing the rest of the tofu mixture, add the raspberries and blend for about 30-60 seconds. If you have a high speed blender, this should be enough to reach that mousse-like texture. If not, then blend for a bit longer.
- Pour the raspberry-tofu mixture equally into 4 to 6 serving jars.
- Put the jars in the fridge for 1 hour to have the base set and help the layering process.
- Then, separate the 1 cup of the white tofu mixture equally in between the jars on top of the raspberry layer. Be gentle when pouring it so it sits on top. Add fresh rasberries if desired.
- Serve cold. Enjoy!
- Alternatively, if you want to make this mousse quicker (5 minutes!), you can skip the layering all together. Just mix everything in the blender and blend for about 1 minute. In this case, I recommend you add an extra 1/2 cup of raspberries (so a total of 2 1/2 cups) to the blender.
- The mousse effect of this dessert is created by blending the ingredients together long enough to incorporate air into the mixture. If you have a high-speed blender (vitamix or blendtec), then blending for one minute should be enough. If not, then blend for a bit longer to reach the same texture.