This light and fluffy Vegan Aquafaba Strawberry Mousse is the perfect easy dessert for spring and summer. Made with fresh strawberries and whipped aquafaba instead of eggs, this elegant vegan mousse is airy, fruity, and surprisingly simple to make. Best of all, this recipe is completely egg-free, gelatin-free, and dairy-free.
Whether you need a quick vegan dessert for guests, a romantic date-night treat, or a healthier strawberry mousse recipe, this one comes together with just a few ingredients.
If you love fruity vegan desserts you will love my Gluten Free Lemon Blueberry Muffins, my Easy No Bake Banana Dessert and my Flambe Banana.
⭐ Why you'll love this recipe
- 100% dairy-free and vegan
- No eggs or gelatin required
- Naturally light and fluffy texture
- Made with simple ingredients
- Great way to use fresh strawberries
📖 Ingredient notes
- Aquafaba. Aquafaba is the liquid from canned chickpeas or the water in which you have cooked your chickpeas. When whipped, it behaves similarly to egg whites, creating a light foam. If you have never heard of aquafaba before and need to learn everything about it you can read my post Whipped Chickpea Juice. And if you have some leftover aquafaba, make sure to use it to make my Chocolate Mousse Recipe Without Eggs.
- Hardened part of coconut milk. You will need full fat canned coconut milk. Open your can of coconut milk and scoop out the hardened part of the coconut milk with a spoon. That's what you will use for this Vegan Strawberry Mousse recipe. Set aside the coconut water for a future smoothie recipe.
- Maple syrup. Make sure to use pure maple syrup.
- Agar agar. It's a gelling algae. It's gluten free and vegan. If you are not vegan, you can use gelatin instead of agar agar.
For the quantities for this Aquafaba Strawberry Mousse recipe, please see the recipe card below.
🥣 Step by step instructions
- Wash the strawberries, remove the stems and put them in a blender along with the lemon juice and maple syrup. Then blend everything into a smooth purée. Optional: for an ultra-silky mousse, strain the purée through a fine mesh sieve to remove the seeds.
- Transfer the strawberry purée to a saucepan, add the agar agar to the purée and bring to a boil.
- Pour about 1 cm (½ inch) of strawberry purée into the bottom of each serving glass or dessert cup. Set aside while you prepare the mousse mixture.
- Scoop the hardened coconut cream from the chilled can of coconut milk and add it to the strawberry purée. Whisk until smooth and fully combined. Then transfer the strawberry mixture to a large mixing bowl to let it cool down.
- Add the aquafaba to a large clean mixing bowl. Using an electric mixer, whip until stiff peaks form (when you turn your mixing bowl upside down, the foam should stick to the bowl).
- Gently fold the whipped aquafaba into the cooled strawberry mixture in 2-3 additions using a spatula. Fold carefully to avoid deflating the foam and keep the mousse light and airy.
- Pour the mousse into the dessert cups, over the thin layer of strawberry purée, and refrigerate for at least 4 hours.
- Decorate with slices of strawberries and mint leaves right before serving. And voilà! Bon appétit!
👩🏻🍳Top tips
- Follow the recipe steps in order. For the best light and airy texture, make sure your strawberry purée is completely prepared and transferred out of the saucepan before whipping the aquafaba. Whipped aquafaba is delicate and can lose volume if left sitting too long before being folded with the strawberry mixture. Working in the correct order helps keep the mousse fluffy and stable.
- Serve the mousse the same day for the fluffiest consistency.
🍓 Serving suggestions
This vegan strawberry mousse pairs beautifully with :
- Fresh strawberries
- Mint leaves
- Dark chocolate shavings
- Crushed pistachios
⏲️ Storage
Store the mousse covered in the refrigerator for up to 24 hours. Because aquafaba-based mousses are very airy, they are best enjoyed fresh.
💬 Recipe FAQs
Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before blending.
Does aquafaba taste like chickpeas?
No, aquafaba has a neutral taste.
Can I make this sugar-free?
Yes, you can omit the maple syrup completely if you want.
🍪 Other Vegan Desserts You might Like
📋 Recipe / Recette
Vegan Aquafaba Strawberry Mousse (No Eggs, No Gelatin)
Made with aquafaba instead of eggs, this easy vegan strawberry dessert has a delicate airy texture and comes together with just a few simple ingredients. Perfect for a light spring or summer dessert.
Ingredients
- 400 g strawberries
- 4 Tablespoons maple syrup or agave syrup
- 4 Tablespoons lemon juice
- 2 g (1 teaspoon) agar agar (if you're not vegan, you can use 4 g of gelatin instead)
- 90 g hardened coconut cream from the chilled can of coconut milk
- 80 ml (⅓ cup) aquafaba (see notes below)
Video
Instructions
- Wash the strawberries, remove the stems and put them in a blender along with the lemon juice and maple syrup. Then blend everything into a smooth purée. Optional: for an ultra-silky mousse, strain the purée through a fine mesh sieve to remove the seeds.
- Transfer the strawberry purée to a saucepan, add the agar agar to the purée and bring to a boil.
- Pour about 1 cm (½ inch) of strawberry purée into the bottom of each serving glass or dessert cup. Set aside while you prepare the mousse mixture.
- Scoop the hardened coconut cream from the chilled can of coconut milk and add it to the strawberry purée. Whisk until smooth and fully combined. Then transfer the strawberry mixture to a large mixing bowl to let it cool down.
- Add the aquafaba to a large clean mixing bowl. Using an electric mixer, whip until stiff peaks form (when you turn your mixing bowl upside down, the foam should stick to the bowl).
- Gently fold the whipped aquafaba into the cooled strawberry mixture in 2-3 additions using a spatula. Fold carefully to avoid deflating the foam and keep the mousse light and airy.
- Pour the mousse into the dessert cups, over the thin layer of strawberry purée, and refrigerate for at least 4 hours.
- Decorate with slices of strawberries and mint leaves right before serving. And voilà! Bon appétit!
Notes
Aquafaba is the liquid from canned chickpeas or the water in which you have cooked your chickpeas. When whipped, it behaves similarly to egg whites, creating a light foam. If you have never heard of aquafaba before and need to learn everything about it you can read my post Whipped Chickpea Juice.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 113kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 3mgPotassium: 195mgFiber: 2gSugar: 12gVitamin A: 9IUVitamin C: 44mgCalcium: 31mgIron: 1mg
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