Vegan Strawberry Mousse


Cook the strawberries down over medium heat with the cane sugar 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. Reserve ½ cup of sauce for the bottom fruit layer of the servings.

Beat the cream cheese into the strawberry sauce. Then, gently fold the whipped topping into the mousse.

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 them right away or save it for later!

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