Plant-Based Strawberry Mousse

Pretty pink mousse for Valentines Day or any occasion. Completely plant-based, made with a cashew butter base created in the NutraMilk – you can make ahead of time and have a delicious dessert ready to serve any time. Enjoy!

INGREDIENTS

• 1 cup fresh strawberries, plus more to decorate
• 1 cup strawberry puree (store bought or homemade)
• 1 tsp vanilla extract
• ½ cup cashew butter made with the Nutramilk (1 cup cashews raw)
• ¼ cup maple syrup
• 1 tsp lemon juice
• 1/3 cup aquafaba

INSTRUCTIONS

• Cook strawberries with 1 tablespoon of sugar over low heat until they release their juice. Set aside to cool.
• Add cashews to the NutraMilk and process until you get a butter consistency.

• Add strawberrie puree, vanilla extract and maple syrup and process until smooth.

• Place aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.

• Fold stiff aquafaba into the strawberry mixture gently and gradually until the two are well incorporated. Use a slow folding motion so that you don’t knock too much air out of the dessert when mixing. The mixture will deflate a little bit, don’t worry, that’s normal.

• Pour cooked strawberries onto bottom of each glass and then pour the mousse mixture until you fill glasses. Place them in the fridge for 8 hours (or overnight) for the mousse to set.
• Once the mousse has had a chance to set, decorate with fresh strawberries just before serving. This dessert keeps in an airtight container for about 2 days or freeze for longer.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.