Vegan Vanilla Mousse
Indulge in the airy elegance of Vegan Vanilla Mousse, a luscious dessert that's as light as a cloud and completely dairy-free. This recipe transforms simple, plant-based ingredients like aquafaba (the magical liquid from chickpeas) and rich coconut cream into a dreamy treat bursting with vanilla essence. Whipped to perfection with cream of tartar for stability, this mousse achieves a pillowy texture rivaling traditional versions, but without eggs or cream. Sweetened with powdered sugar and chilled to creamy perfection, it’s the ultimate vegan dessert for special occasions or everyday indulgence. Serve it in elegant glasses with toppings like fresh fruit, shredded coconut, or a dusting of cocoa powder for a sophisticated touch. Ready in just 15 minutes of preparation, this no-bake treat is both effortless and impressive—a must-try for anyone craving a light, dairy-free dessert.
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Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 0.25 teaspoon Cream of tartar
- 1.5 teaspoons Vanilla extract
- 60 grams Powdered sugar
- 240 ml Full-fat coconut cream (chilled overnight and separated from liquid)
Directions
Step 1
Chill a mixing bowl and whisk attachments in the fridge for at least 15 minutes before starting.
Step 2
Open a can of chickpeas and drain the liquid (aquafaba) into a bowl. Measure 120 ml of aquafaba and set aside.
Step 3
Using a stand mixer or hand mixer, beat the aquafaba in the chilled bowl on medium speed for 1-2 minutes until it becomes frothy.
Step 4
Add the cream of tartar to the frothy aquafaba and continue beating on high speed for 5-7 minutes until stiff peaks form. The aquafaba should resemble whipped egg whites.
Step 5
Gradually add the powdered sugar, 1 tablespoon at a time, while beating on medium speed. Then, mix in the vanilla extract and beat until fully incorporated.
Step 6
In a separate chilled bowl, scoop out the thick coconut cream from the can (discard or save the leftover coconut water) and whip it on high speed for 2-3 minutes until smooth and fluffy.
Step 7
Gently fold the whipped aquafaba into the whipped coconut cream, 1/3 at a time, using a spatula. Be careful not to deflate the mixture too much; fold just until combined.
Step 8
Divide the mousse evenly into 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours to set.
Step 9
Serve chilled. Optionally, garnish with fresh fruit, shredded coconut, or a sprinkle of cocoa powder before serving.
Nutrition Facts
| Serving size | (428.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1074.4 |
| Total Fat 84.6g | 0% |
| Saturated Fat 72.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 198.4mg | 0% |
| Total Carbohydrate 78.0g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 66.7g | |
| Protein 8.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 45.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 963.4mg | 0% |
Source of Calories