This Vegan Strawberry Mousse is sweet, creamy, and light as air! All you need are fresh strawberries and a handful of ingredients to make this decadent dessert. It’s such a breeze to whip up and one that everyone will love!
Mousse is such a refreshing dessert to cool you down on warm days. I like to make this as a fun replacement for ice cream or frozen yogurt.
Please the crowd with this fruity pudding at outdoor barbecues, parties, and get-togethers. You can also make it for that special someone on date nights, Valentine’s Day, or Mother’s Day!
Another idea is to serve these pretty pink beauties at baby showers or pink-themed birthday parties.
It’s a great recipe when you find yourself with extra strawberries during strawberry-picking season or when the fruit stands have an irresistible deal you can’t pass up.
This strawberry mousse is made with easy-to-find vegan ingredients like plant-based cream cheese and coconut whipped topping that creates a creamy, yet airy texture. It’s deliciously sweet, fruity, and has a slight tang to it.
Prepare it in three simple steps. First, heat up a delicious sauce made with the fresh strawberries and cane sugar. Then, whip that up with the dairy free replacements. And finally, chill it for a little while before enjoying it!
For more tasty vegan strawberry desserts, be sure to check out my Strawberry Cookies and Strawberry Cobbler.
And if you’re looking for more creamy sweets, my Blue Smoothie Bowl, Blue Chia Pudding, Oat Milk Chia Pudding, and Pumpkin Smoothies are always big hits!
Reasons To Love This Recipe
- Dairy free
- Quick & easy
- Naturally gluten-free
- Made with fresh strawberries
- Has no eggs, gelatin, tofu, or aquafaba
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Ingredients and Substitutions
- Strawberries – For the sweetest taste, use ripe strawberries. Frozen berries would also work but will need a little extra time to cook.
- Cane Sugar – Vegan cane sugar dissolves as it’s heated with the strawberries. Another preferred granulated sugar can be used instead.
- Cornstarch – Just a little cornstarch helps to thicken the strawberry sauce. Arrowroot powder or tapioca starch would work as well.
- Vanilla – Vanilla extract adds a warm flavor and balance to the strawberries.
- Vegan Cream Cheese – This gives the mousse its creaminess. Use just half a container of neutrally flavored plant-based cream cheese such as Kite Hill, Trader Joe’s, or Violife. You can use a brand that has a stronger cheese flavor like Miyokos if you want the mousse to taste more like cheesecake.
- Vegan Whipped Topping – Half a container adds a light, airiness to the mousse. Use the tub from the freezer section such as Coco Whip.
How to Make Vegan Strawberry Mousse
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Cook The Strawberries Into A Sauce
Dice most of the strawberries, saving a few for toppings.
Add them and the sugar to a pot. Place the pot over medium-low heat on the stove. Stir the strawberries occasionally as they cook down for about 10 minutes.
Stir in the cornstarch and cook the sauce for 2 more minutes. At this point, it should be a thick, chunky mixture.
Take the pot off of the heat. Stir in the vanilla and let the sauce cool down.
Mix The Base Of The Mousse
Puree the strawberries to your desired consistency with a hand mixer. I like to use a hand mixer here so that some chunks remain, but you can use a blender if you prefer a finer texture.
Reserve 1/2 cup of sauce for the bottom fruit layer when serving.
Create A Fluffy Mousse
Next, beat the cream cheese into the strawberry sauce with the hand mixer. Beat it for a full 3 minutes as this will help fluff the mousse up by incorporating air into it.
Then, gently fold the whipped topping into the mousse with a spatula or large spoon. We want to be careful not to overmix the whipped topping here so that the mousse stays fluffy.
Chill And Enjoy!
Create a layer of strawberry sauce in four small containers.
Then, divide the mousse evenly across them. Chill them by either freezing them for 1 hour or refrigerating them for 2 hours.
Top the mousse with strawberry slices and enjoy it right away or save it for later!
Recipe Variation Ideas
- Drizzle melted vegan chocolate overtop.
- Sprinkle granola or chopped nuts on top for some crunchiness.
- Try this recipe with other fruits such as blueberries or raspberries.
- Use this mousse as a dip for fruit or cookies like these ladyfingers.
- Top it with whipped topping, plant-based marshmallows, or vegan white chocolate.
No-Waste Ideas
- Dip fresh fruit in the remaining whipped topping or use it for Tres Leches, Sweet Potato Pancakes, or Hot Chocolate.
- Make Strawberry Cookies, Strawberry Cobbler, or this Smoothie Bowl, if you have more strawberries to get through.
- Use the rest of the vegan cream cheese to make Cream Cheese Frosting, Thin Mint Truffles, Wontons, or Mac and Cheese.
Frequently Asked Questions
This vegan strawberry mousse is a perfect make-ahead dessert. Simply, prepare it ahead of time and store it in the refrigerator or freezer until you’re ready to enjoy it.
Store this mousse covered in the refrigerator for 3 days or in the freezer for 2 months. If frozen, allow it to thaw for about 10 minutes or enjoy it as a frozen treat!
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Strawberry Mousse
Bonnie – Serene Trail
Ingredients
- 16 ounces strawberries, ripe, (454g)
- 1/3 cup cane sugar, (65g)
- 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 ounces vegan cream cheese, half a standard-sized container, (114g)
- 5 ounces vegan whipped topping, half a standard-sized container, (113g)
Instructions
- Dice all but 3 of the strawberries, which will be used for toppings later. Add the diced strawberries and sugar to a medium pot. Place the pot over medium-low heat and stir occasionally as the strawberries cook down for 10 minutes.
- Stir in the cornstarch and cook the sauce for 2 more minutes to create a thick mixture. Take the pot off of the heat, stir in the vanilla, and let the sauce cool for 10 minutes.
- Purée the strawberries with a hand mixer, leaving a few small chunks of strawberries. (Or use a blender if you want a finer consistency.) Set aside 1/2 cup of this strawberry sauce to use for the bottom fruit layer of the servings later.
- Beat the cream cheese into the strawberry sauce with the hand mixer. Beat it for a full 3 minutes as this will help fluff the mousse up by incorporating air into it.
- Then, gently fold the whipped topping into the mousse with a spatula or large spoon. We want to be careful here to not mix too much to maintain as much of the fluffiness as possible.
- Add a layer of strawberry sauce to four small containers. Then, divide the mousse evenly across them.
- Chill them by either freezing the containers of mousse for 1 hour or refrigerating them for 2 hours. Top it with strawberry slices and enjoy it right away or save it for later.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
