This non-dairy version of strawberry mousse is light and creamy and perfect for summer when strawberries are in season!
1/4 cup raw or roasted cashews, soaked in water for 3 hours or overnight
2 cups unsweetened almond milk, divided
3/4 teaspoon agar powder (NOW brand recommended)*
1 rounded tablespoon kuzu powder**
1–2 tablespoons cool water
1 1/2 cups strawberries, sliced
1 teaspoon vanilla extract
5 tablespoons pure maple syrup
pinch Himalayan salt or sea salt
a few strawberries, for garnish
a few fresh mint leaves, for garnish (optional)
shaved chocolate, for garnish (optional)
Drain cashews and set aside.
Pour about 1 cup of the almond milk into a medium saucepan and sprinkle with agar powder. Slowly bring to a boil over low heat, whisking frequently to combine.
Meanwhile, dissolve kuzu in a small bowl or cup with 1-2 tablespoons water. Using a spoon or tiny whisk, stir until kuzu has dissolved. Whisk dissolved kuzu to agar mixture and simmer for a few minutes. This will thicken the milk slightly. Turn off heat.
Put remaining cup of almond milk in a blender with cashews, strawberries, vanilla, maple syrup, and salt. Blend until smooth, then add mixture from the stove and blend on low until just combined.
Pour mixture into 6 (4-ounce) or 4 (6-ounce) dessert cups, ramekins, or parfait glasses. Cover with plastic wrap and chill for a few hours or until set. Garnish with sliced strawberries and mint leaves or shaved chocolate.
* Agar is a natural, pure vegetable quality gelatin and a much healthier alternative to commercial animal, chemical gelatins.
** Kuzu powder is chunky and will become smooth when combined with a cool liquid. There’s no need to try to make it into a powder when measuring. Just use a slightly rounded tablespoon and you’ll have the right amount. Arrowroot can be substituted, but it has a stickier texture. Kuzu is more velvety smooth.