Vegan Lemon Mousse with Berries (Edit recipe)

A super delicious and tart vegan lemon mousse made with a few wholesome ingredients. This easy vegan mousse recipe is made in the blender with soaked cashews, coconut and lemon. Then topped with a strawberry raspberry sauce and crushed crunchy cookies

25 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	616
Fat:	39 g
Carbohydrates:	59 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	77 mg
Fiber:	5 g
Sugars:	46 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

Lemon Mousse

1 cup Raw Cashews, soaked
0.5 cup Coconut Milk, canned, full-fat
0.333 cup Coconut Oil, melted
2 tsp Pure Vanilla Extract
0.666 cup Pure Maple Syrup
0.666 cup Lemon Juice, freshly squeezed
3 Tbsp Lemon zest, freshly grated
0.125 tsp Sea Salt

Strawberry Raspberry Sauce

12 oz Strawberries, sliced
6 oz Organic Raspberries
2 Tbsp Pure Maple Syrup
2 Tbsp Chia Seeds

Crunchy Cookie

10 whole Simple Mills Crunchy Cookies - Toasted Pecan, crushed

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak cashews for 4-6 hours. Strain and rinse. Add to blender with the rest of the lemon mousse ingredients and blend until creamy and smooth.
Pour into a bowl and chill in the refrigerator for 8 hours or overnight.
Remove the stems from the strawberry and slice into large chunks.
Add the strawberry, raspberry, maple and chia seeds to a saucepan and simmer on low-medium heat until berries are broken down and mixture has thickened. Approximately 8-10 minutes.
Let chill to room temperature before layering with the mousse. (The berry mixture can be made 2 days in advance and stored in an airtight container in the refrigerator.)
Assembly: Pull out 4 small, glass cups or bowls and scoop (or pipe – see FAQs) lemon mousse into the cup. Top with crushed cookie, berry sauce and then repeat with more lemon mousse, crushed cookie and berry sauce.
Serve immediately or cover the mouse cups and store in the refrigerator.