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Vegan Strawberry Mousse

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Description

This non-dairy version of strawberry mousse is light and creamy and perfect for summer when strawberries are in season!


Ingredients

Scale

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** 

12 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)


Instructions

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.


Notes

* 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.

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