3-Ingredient Strawberry Mousse [Vegan]

Contents

3-Ingredient Strawberry Mousse [Vegan]Ingredients You Need for 3-Ingredient Strawberry Mousse [Vegan]How to Prepare 3-Ingredient Strawberry Mousse [Vegan]Nutritional Information Strawberry Mousse [Vegan]

This Strawberry Mousse contains only 3 plant-based ingredients, so it’s super-duper simple to make and can be whipped up in under ten minutes. Maybe five, depending on your strawberry-slicing skills.

You’d never be able to tell there is tofu in this mousse. The agave and strawberries do a good job of masking the soy-like flavor of the tofu, but the texture of the mousse is blissfully perfect: smooth, soft, and unbelievably light, which makes this a great alternative to chocolate mousse if you find that too heavy on the stomach.

3-Ingredient Strawberry Mousse [Vegan]

Ingredients You Need for 3-Ingredient Strawberry Mousse [Vegan]

2 cups strawberries, sliced
2 cups firm tofu, drained
3 tablespoons agave sweetener
Grated/shaved dark dairy-free chocolate, to serve
A few strawberries to serve

How to Prepare 3-Ingredient Strawberry Mousse [Vegan]

Blend the strawberries first; when they’ve turned into a fruit paste, add the tofu in little bits.
When the mousse starts to thicken so much that it doesn’t seem to blend anymore, add the agave syrup. It will blend, just rather slowly because of the thick consistency, but that’s how you want it to be.
When the mousse is completely smooth, stop the blender and pour into 4 wine glasses.
Chill in the refrigerator for at least 2 hours; for a firm mousse-like texture, chill overnight.

See also The 10 most mouthwatering plant-based pumpkin pasta dishes for a cozy fall are:1. Creamy Pumpkin Pasta with Sage and Brown Butter - A classic fall fusion of creamy pumpkin sauce, crispy sage leaves, and nutty brown butter tossed with perfectly cooked pappardelle.2. One-Pot Pumpkin Pasta with Spaghetti Squash and Kale - A hearty, autumnal one-pot wonder that combines the best of pasta, spaghetti squash, kale, and a hint of cinnamon for a cozy fall night in.3. Vegan Pumpkin Ravioli with Maple Sage Brown Butter Sauce - Flaky, pillowy pumpkin ravioli wrapped around a delicate sage-infused filling, served with a rich maple syrup-kissed brown butter sauce that will leave you wanting more.4. Pumpkin Cream Fettuccine Alfredo with Crispy Shallots and Chives - A vegan take on the classic fettuccine alfredo, substituting creamy pumpkin puree for heavy cream and adding crunchy crispy shallots and chives for added texture.5. Spaghetti Squash and Pumpkin Curry Pasta - A warm, aromatic curry pasta dish that combines roasted spaghetti squash with tender pumpkin chunks, all wrapped in a fragrant blend of Indian spices.6. Pumpkin and Sage Pappardelle with Crispy Fried Sage Leaves - Delicate pappardelle tossed with a rich pumpkin sage sauce and topped with crispy fried sage leaves for a texturally intriguing fall treat.7. One-Pot Pumpkin Pasta Bake with Sweet Potatoes and Kale - A comforting, easy-to-make pasta bake that combines the warmth of sweet potatoes and kale with the comfort of creamy pumpkin puree, all wrapped in a golden-brown crust.8. Vegan Pumpkin Carbonara with Spaghetti Squash and Turmeric Cream Sauce - A plant-based twist on the classic carbonara, substituting spaghetti squash for fettuccine and using turmeric-infused cashew cream to replicate the rich egginess of traditional carbonara.9. Pumpkin Ravioli with Brown Butter Sage Sauce and Toasted Pumpkin Seeds - Homemade pumpkin ravioli served with a nutty brown butter sage sauce and topped with toasted pumpkin seeds for added crunch and fall flavor.10. Creamy Pumpkin Mac 'n Cheese with Crispy Shallots and Chives - A comforting, plant-based macaroni and cheese dish that combines creamy pumpkin puree with sharp cheddar and crispy fried shallots for a fall twist on the classic comfort food.

Nutritional Information

Total Calories: 540 | Total Carbs: 56 g | Total Fat: 22 g | Total Protein: 43 g | Total Sodium: 63 g | Total Sugar: 42 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.