Strawberry-Lemon Mousse (Vegan & Gluten-Free)

Updated: May 30

Makes 6 servings



  • 2 cups raw cashews, soaked in alkaline water

  • 1/2 cup maple syrup

  • 1/3 cup lemon juice

  • 2 teaspoons lemon zest, or more to taste

  • 1 cup strawberry puree, with 1/3 cup water

  • 1 teaspoon vanilla extract

  • 2/3 cup coconut cream

  • 1/3 cup coconut oil, melted

  • pinch salt

  • 2 teaspoons agar agar, dissolved in 1/4 water at boil

  1. Soak cashews in alkaline water for about 1 hour. Drain and reserve liquid.

  2. In a food processor or blender, puree nuts with 1 cup of reserved liquid. Add remaining ingredients, add more liquid if needed. Blend thoroughly until very smooth.

  3. Transfer to a large bowl.

  4. Add agar agar to water and bring to a boil.

  5. Pour immediately into serving dishes or storing containers and refrigerate.

Strawberry Topping:

  • 2 tablespoons maple syrup

  • 1/3 cup lemon juice

  • 1/3 cup water

  • 3/4 cup strawberry puree

  • 1.5 teaspoons agar agar

  • More water if needed

  1. Combine all ingredients in a sauce pan and bring to a simmer over medium-high heat. If too thick, add water in small amounts as needed.

  2. When thickened remove from heat.

  3. Gently add to the top of the mousse and let set in refrigerator.

Keeps for 7 days refrigerated.

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