This Vegan Blueberry Mousse is so thick and creamy, you will never guess it's completely plant-based. Chill it in the fridge until serving and you've got yourself the perfect summer pudding.
A few months ago, I had created a coconut and raspberry vegan mousse which was sent as an exclusive recipe to my mail subscribers (and psssst! If you haven't joined our mailing list, you definitely should!). That was my first attempt at a vegan mousse and it was creamy, zesty and refreshing - a lovely vegan pudding. Still, I wanted to make a vegan mousse that had the same thickness and creaminess of dairy mousses. So since making that first mousse, I have been experimenting every so often with different vegan recipes, trying to find the perfect texture and flavour. And about three months later, I think I have finally cracked it.
This recipe really does not feel dairy-free. The creaminess of the silken tofu, mixed in with the blueberries, powdered sugar, lemon juice and vanilla extract, gives it the perfect mousse texture, and could even be mistaken for a vegan cheesecake! Plus, the blueberry compote on top really makes this dessert look decadent and delicious. Basically, it's the best.
Key Components of This Vegan Blueberry Mousse:
Silken Tofu: silken tofu can be found in most large or well-stocked supermarkets (often in the Asian food aisle) or in Asian specialty stores. It's texture is very different from that of firm or extra firm tofu, and it is often used in vegan baking, especially for cheesecakes. I like it in smoothies too!
Frozen Blueberries: the other star of this pud, blueberries are both blended in with the tofu and stewed to make the perfect topping. I like the texture of frozen blueberries, but if you only have fresh, those will do too!
Icing Sugar: when I first tested this recipe, I had tried making it refined sugar-free by using maple syrup as a sweetener. However, that didn't work for me. When I added only a couple of tbsp of maple syrup, the flavour tasted off. But when I added more, the texture wasn't as good. Icing sugar helps keep the mousse dense and creamy whilst sweetening it to perfection.
Lemon Juice: when I decided to add lemon juice, I was probably thinking more of a cheesecake than a mousse! Yet the pairing of blueberries and lemon is always a winner in my book and together, they make this mousse taste super fresh and tart.
Vanilla Extract: I feel like vanilla extract goes with everything sweet. You don't have to put it, but I highly recommend it.
Cornstarch: again cornstarch is optional and I have tested the recipe both with and without, adn I did not notice much of a change in terms of texture. However, if your silken tofu gets a bit watery, cornstarch will definitely help.
A Few Extra Things to Note:
Serving: this recipe makes two large mousses. With large means that I am not using small, mousse pots but the water glasses you can see in the pictures. If you have smaller glass jars or ramekins, this recipe could probably make four to six mousses. So bear that in mind when you plan to make the recipe.
Berries: I used blueberries, but if you have other berries at hand, those will work just fine. Other options could be mixed summer fruits, strawberries or raspberries.
Compote: if you want to make more of a parfait than a mousse, you could double the amount of berry compote and add a layer of compote between two layers of mousse, topping it all with a final layer of compote.
Ingredients:
Makes two large mousses or four smaller ones
2 packs of silken tofu (just under 700 gr)
100 gr frozen blueberries
4 tbsp icing sugar
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tsp cornflour or cornstarch (optional)
For the Blueberry Compote:
4 tbsp frozen blueberries
1 tbsp granulated sugar
2 tbsp water
Method:
Take the tofu out of the packages and discard any excess water in the box.
Add the silken tofu, frozen blueberries, lemon juice, icing sugar, cornstarch and vanilla extract to a high-powered blender or food processor and blend until you have a smooth, creamy mixture.
Transfer the mousse to either glasses or jars and leave in the fridge for a minimum of 4 hours up until 12 hours.
When you are ready to enjoy your mousse, add 4 tbsp of frozen blueberries to a small pot along with the water and sugar. Warm it up on the stove for a few minutes, mixing every so often, until you obtain a compote, jammy texture.
Take the mousse pots from the fridge and top with the compote.
Enjoy!
Did you try this recipe? We would love to hear from you! Let us know how it turned out by leaving a comment below! Xx
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