
A fluffy, melt-in-the-mouth strawberry mousse made with silken tofu and aquafaba. Vegan, refined sugar-free, and ready in about one hour. Perfect for a summer dessert or elegant finish to any meal.

This strawberry mousse has been a summer favorite in my kitchen ever since I discovered how airy and light a vegan mousse can be when you combine silken tofu with whipped aquafaba. I first made this on a sunny weekend when I wanted something creamy and bright but also light enough to enjoy after a long meal. The texture is the real surprise: it’s cloud-like, silky on the tongue, and carries fresh strawberry flavour without being overly sweet.
I remember serving this to friends who assumed it contained heavy cream or gelatin; when I told them it was vegan and made without refined sugar, there were looks of disbelief followed by happy silence as they savored their spoons. The secret ingredient — aquafaba — transforms the mixture into something that melts in your mouth. This version also uses a touch of agar powder to ensure the mousse holds its shape after chilling while keeping the feel feather-light.
I love how little fuss this dessert requires. On a warm afternoon, I whisk aquafaba while the strawberry mixture simmers, and in under an hour I have something elegant to serve. Family and guests often ask for the recipe; it feels like a small kitchen magic trick when a few simple ingredients become an airy, decadent finish to a meal.
My favorite aspect is how reliably this comes together. Guests often comment on the mousse's delicate texture and how light it feels compared with traditional cream-based versions. The combination of fresh strawberry brightness, gentle maple sweetness, and the airy lift from aquafaba always earns compliments — and it’s a dessert that feels special without demanding hours in the kitchen.
Store mousse in airtight glass jars or covered containers in the refrigerator for up to 48 hours; beyond that, the texture may begin to weep as the fruit releases juices. If you need longer storage, freeze individual portions for up to one month — thaw in the fridge for a few hours before serving. For best results, avoid stacking jars and keep them upright to preserve the fluffy top. When reheating is desired, let jars sit at room temperature for 10–15 minutes; do not microwave as this will collapse the aeration.
If you prefer a soy-free version, replace the silken tofu with an equal weight of firm vegan cream cheese; this yields a slightly tangier, richer profile but remains smooth. Maple syrup can be swapped for agave at a 1:1 ratio or a mild honey if not strictly vegan. Lemon juice works in place of lime juice. If you don’t have aquafaba, use 1 cup of chilled coconut cream whipped to soft peaks, though the resulting texture will be denser and more coconut-forward.
Serve chilled in small glass jars or stemmed dessert glasses for an elegant presentation. Garnish with thin strawberry slices, grated lime zest, or a tiny sprig of fresh mint. Pair with crisp shortbread, almond tuile, or toasted coconut flakes for contrast in texture. This dessert complements light summer lunches, brunches, or a multi-course dinner where you want a refreshing, not-too-heavy finish.
While classic French mousse traditionally relies on eggs and cream for its signature lift, modern variations often explore plant-based alternatives. Aquafaba emerged as a vegan meringue substitute in the 2010s and quickly found its way into mousse-like desserts. This recipe blends the French technique of aeration with contemporary vegan pantry staples, honoring traditional texture while adapting ingredients for modern dietary preferences.
In summer, use freshly picked strawberries for the most vivid color and aroma. In cooler months, substitute roasted frozen berries or try raspberries or mango for seasonal twists. For autumn, fold in a teaspoon of warm spice such as ground cardamom or cinnamon with the strawberries for a cozy note. Holiday variations can include a splash of liqueur like Grand Marnier or rum for adults.
The mousse is ideal for meal prep and entertaining. Prepare the strawberry-tofu blend and store it in the fridge for up to one day; whip aquafaba and fold just before serving to maximize volume. Portion into jars and chill so guests can grab individual servings. For a buffet, label jars with flavors or garnishes. Keep a spare can of chickpeas on hand to quickly refresh aquafaba if you’re serving a crowd.
Final note: this mousse is proof that impressive texture doesn’t require dairy or complex techniques. With a little practice whipping aquafaba and gentle folding, you’ll be serving a light, elegant dessert that feels both modern and nostalgic. Enjoy and make it your own!
Use a perfectly clean, grease-free bowl to whip aquafaba; any fat prevents the foam from forming.
Drain silken tofu in a sieve or towel-lined colander for 10 minutes to remove excess water before blending for a richer texture.
Fold the whipped foam gently using a wide spatula — small, deliberate lifts keep more air in the mixture.
Chill the mixing bowl and beaters for aquafaba in the freezer for 10 minutes to help achieve volume faster.
Pulse the blended strawberry mixture briefly if it firms while you prepare the aquafaba to keep it silky before folding.
This nourishing light and airy strawberry mousse (vegan + refined sugar-free) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The aquafaba should form soft to firm peaks after about 4–6 minutes of whipping with an electric mixer. Adding a teaspoon of acid like lemon or lime juice helps stabilize the foam.
Agar powder sets more predictably than flakes. If using flakes, you will need about three times the volume and must simmer until fully dissolved. Overcooking can reduce gelling power.
This Light and Airy Strawberry Mousse (Vegan + Refined Sugar-Free) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine chopped strawberries, agar powder, and maple syrup in a small saucepan. Bring to a gentle boil over medium heat, then simmer 3 minutes, stirring to dissolve agar completely. Avoid prolonged boiling to keep a bright color and fresh flavor.
Transfer hot strawberry mixture to a blender. Add drained silken tofu and vanilla extract. Process until perfectly smooth and creamy, about 30–60 seconds depending on blender power.
Pour 1/4 cup aquafaba into a clean, grease-free bowl. Whip with an electric mixer on medium-high for 4–6 minutes until glossy and forming soft to firm peaks. Add lime juice and whip 1–2 minutes more to stabilize the foam.
Fold the whipped aquafaba gently into the blended strawberry-tofu mixture using a wide spatula, keeping as much air as possible. Stop when uniform pink color is achieved and no large streaks remain.
Spoon the mousse into four jars or serving dishes and refrigerate for at least 45 minutes or up to 2 hours to set. For a quicker set, freeze for 45–60 minutes and watch closely to avoid freezing solid.
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This recipe looks amazing! Can't wait to try it.
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