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Home » Recipes » Season » Summer

Strawberry Aquafaba Mousse

By: Thomas Published: 12 Apr, 18 Updated: 7 Jul, 22 42 Comments

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5 from 9 votes

Super light and fluffy strawberry mousse made vegan! This airy strawberry mousse is prepared from just 7 ingredients and is naturally sweetened! The perfect summer dessert!

Aquafaba Strawberry Mousse
Jump to:
  • 🍓 How to Make Vegan Strawberry Mousse
  • 💬 FAQ
  • 🍫 More Vegan Mousse Recipes
  • 📖 Recipe

I can't tell you how many strawberries went into the making of this recipe!

A LOT. But it was worth it because the result is a super light and fluffy strawberry mousse that tastes just like cotton candy! It's not too sweet, full of strawberry flavor, and makes the perfect summer dessert! Plus it requires only 7 ingredients and is naturally sweetened and gluten-free! You guys have to try this recipe!

Aquafaba Strawberry Mousse

🍓 How to Make Vegan Strawberry Mousse

The base is strawberries (obviously!), maple syrup to sweeten, and vanilla extract. You can use seeds from one vanilla bean if you prefer, the mousses will pack even more vanilla flavor.

Important tip: Use the best strawberries you can find, their sweetness and flavor will affect A LOT the end result. It can go from meh to delicious. I haven't tried with frozen ones so let me know if you do! I did try with (frozen) raspberries though and it was just as delicious! So if you are more a fan of raspberries, use them instead of strawberries.

You start by making a simple strawberry juice by blending the ingredients together until smooth. Then set aside while you prepare the rest.

Aquafaba Strawberry Mousse

The not-so-secret ingredient that gives the mousses their light and fluffy texture is aquafaba. You know, that yellowish liquid that comes in cans of cooked chickpeas. I told you I used a lot of strawberries while testing this recipe, well I also used a lot of aquafaba. Meaning I have enough chickpeas to make hummus for the rest of the year.

Anyway, the problem with aquafaba is that it tends to collapse very quickly if you don't add something to harden it. When you are making chocolate mousse, the chocolate helps firm up everything, but to make fruit mousse it's a different story. I had to rely on coconut cream + agar to get a light and fluffy texture that is perfectly soft yet keeps its shape well.

Do not omit the agar, it's an essential ingredient to this recipe as it hardens the mousse and prevents the strawberry juice from separating from the aquafaba. I don't have any substitute to recommend for the agar, maybe pectin would work but I haven't tried it yet.

Aquafaba Strawberry Mousse

To activate the agar, you will heat it with the coconut cream until it reaches a boil. Next, stir in the strawberry juice and mix until well combined. I don't heat the strawberry juice with the coconut cream because I found out strawberries lose some flavor when heated. Then you will have to let it cool for about 20 minutes, you don't want it to be too hot or it will make the aquafaba collapse.

While the coconut strawberry juice is cooling down, whip the aquafaba to firm peaks using an electric whisker. This step can take up to 5 minutes.

Aquafaba Strawberry Mousse

Finally, fold in half of the coconut strawberry syrup into the aquafaba and carefully mix with a spatula. Once fully combined, pour in the rest of the juice and fold again until combined. Transfer to jars and place in the refrigerator for at least 3 hours. The mousse will firm up as it cools.

These mousses have a very light pink color. If you want them to be more colorful I guess you could stir in half a teaspoon of beetroot powder when blending the strawberries. I didn't use any as I thought it looked more natural this way. You could also use half strawberries and half raspberries, I tried it and the color was a bit pinker.

💬 FAQ

  • Can I use other berries to make this recipe? Of course! I'm sure raspberries, blueberries, or even cherries would taste delicious!
  • Can I omit the coconut cream? Unfortunately not, the coconut cream not only helps the mousses firm up once chilled, but it also brings some creaminess.
  • How long do these strawberry mousses keep? These mousses will keep for up to 3 days in the refrigerator.
Aquafaba Strawberry Mousse

These aquafaba mousses are fluffy, light, and not too sweet. It makes the perfect summer dessert, plus it's very low in calories! Yep, it's good for your waistline!

🍫 More Vegan Mousse Recipes

  • Vegan Chocolate Hazelnut Mousse
  • Vanilla Custard, Chocolate Mousse & Caramel Parfaits
  • Chocolate Mousse Praline Domes

Let me know in the comments if you try this recipe!

Aquafaba Strawberry Mousse

📖 Recipe

Aquafaba Strawberry Mousse

Strawberry Aquafaba Mousse

Author: Thomas
7-ingredient strawberry mousses that are light and fluffy! Naturally sweetened and gluten-free, it's the perfect summer dessert!
5 from 9 votes
Print Pin Review
Prep Time : 20 mins
Total Time : 20 mins
Servings 5 jars
Calories 114 kcal

Ingredients
 
 

  • 7 ounces fresh strawberries (the sweetest you can find)
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract or seeds from one vanilla bean
  • ⅔ cup coconut cream*
  • 1 tablespoon water
  • ¾ teaspoon agar powder
  • ⅓ cup aquafaba (from one 15-ounce can chickpeas)
  • toppings: coconut cream, chocolate shavings, fresh strawberries
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Instructions
 

  • Place the strawberries, maple syrup, and vanilla extract in a blender. Blend on high speed until smooth. You should get a thin juice. Transfer to a mixing bowl and set aside.
  • Add the coconut cream to a medium size saucepan. In a small bowl, dissolve the agar with the water and add to the saucepan. Heat over medium heat, whisking regularly until it just starts to boil. Remove from heat as soon as it starts boiling.
  • Pour the hot coconut cream into the bowl containing the strawberry juice and stir to combine. Let cool 20-25 minutes, or until just warm. It should not be hot.
  • If you haven't already, drain the chickpeas from the can and reserve the juice (aquafaba). Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until firm peak forms, about 5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape. Don't be scared to whip for at least 5 minutes.
  • Pour half of the coconut strawberry juice into the bowl and carefully fold it into the aquafaba using a spatula. Once fully combined, pour the rest of the strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix, stop as soon as it's combined and no juice remains at the bottom of the bowl. The batter should be very light and fluffy.
  • Use a spoon to transfer the strawberry mousse to jars. Cover with plastic film and refrigerate for at least 3 hours.
  • Before serving, top with a dollop of coconut cream and chocolate shavings! The mousses will keep for up to 3 days in the refrigerator.

Notes

*The top and hard part from a can of chilled coconut milk.
I also tried this recipe with raspberries only and half strawberries half raspberries, both worked great. If making raspberry mousses, I recommend straining the juice to remove the seeds. Make sure you have 7-ounces of juice after straining.
These mousses are not too sweet, so if you have a sweet tooth I would recommend adding 1-2 tablespoon of sugar, not maple syrup as more liquid might change the texture of the mousses.

Nutrition

Serving: 1 Jar | Calories: 114 kcal | Carbohydrates: 12.9 g | Protein: 1 g | Fat: 7.3 g | Fiber: 1.5 g | Sugar: 10.2 g
Course : Dessert, Sweets
Cuisine : American
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
Aquafaba Strawberry Mousse
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Reader Interactions

Comments

  1. Tine

    April 13, 2018 at 8:35 am

    This looks so light and delicious! You are a true wizard. Thank you for another amazing recipe!

    Reply
    • Thomas

      April 16, 2018 at 5:38 am

      Thanks Tine!

      Reply
    • Cyndee

      July 05, 2022 at 2:18 am

      5 stars
      I made this but only used half the aquafaba as not to dilute the strawberry flavor. It was perfect and my guests loved it! Delicious and light!

      Reply
      • Thomas

        July 07, 2022 at 11:46 am

        Glad you liked it Cyndee, thanks for your feedback! 🙂

        Reply
  2. rebato

    April 15, 2018 at 8:14 am

    5 stars
    hello thomas!
    i tried this recipe yesterday and i was awesome. i loved it. i made extra juice of strawberries, maple syrup, and vanilla extract and added as a layer between the mousse and the whipped coconut cream before serving.
    c'est trop bon!

    Reply
    • Thomas

      April 16, 2018 at 5:49 am

      Thanks for the feedback and rating Rebato! I'm glad you liked the recipe, and the addition of strawberry syrup between the mousse is a great idea! I'm definitely trying it next time 😉

      Reply
  3. Ida

    April 15, 2018 at 1:27 pm

    5 stars
    Easy to prepare, light, and oh so yummy. You are a genius!

    Reply
    • Thomas

      April 16, 2018 at 5:52 am

      Thanks Ida!

      Reply
  4. Huyen

    April 24, 2018 at 1:09 am

    Wow! I think I have found a new gem in the vegan community to follow 😉

    Love your blog and the beautiful recipes!

    Reply
    • Thomas

      April 25, 2018 at 2:41 pm

      🙂 Thanks for the kind words Huyen!

      Reply
  5. Solalux

    June 01, 2018 at 8:36 pm

    What I don't get about aqua faba.. isn't it to salty for dessert?

    Reply
    • Thomas

      June 03, 2018 at 3:50 pm

      It's not, in fact aquafaba is mostly used in desserts and sweet recipes 🙂

      Reply
  6. Estelle

    July 23, 2018 at 12:37 pm

    5 stars
    Merci beaucoup pour cette délicieuse recette qui a ébloui tous les invités. Une texture très agréable, même trois jours après, parfaitement équilibrée en terme de saveurs. Je l'ai faite avec un mélange de fruits rouges décongelés préalablement et utilisé le jus de décongélation à la place de l'eau. J'ai hâte de tester d'autres recettes de votre site. Merci pour votre créativité. Estelle

    Reply
    • Thomas

      July 23, 2018 at 4:38 pm

      Super ! Content que ce dessert ai plu à vos invités Estelle 🙂
      Merci pour le retour et la note !

      Reply
  7. Jess

    December 15, 2018 at 9:52 pm

    This looks amazing I can’t wait to try it! Where did you get your jars?

    Reply
    • Thomas

      December 17, 2018 at 10:13 am

      The jars are from Weck 🙂 You can probably find them on Amazon.

      Reply
  8. Lewis Johnson

    February 19, 2019 at 7:34 pm

    That looks amazing.

    Reply
  9. Bee

    March 06, 2019 at 12:48 am

    Looks great! Can this mousse be frozen?

    Reply
    • Thomas

      March 07, 2019 at 3:06 pm

      I have never tried, I guess so.

      Reply
  10. Nancy

    March 08, 2019 at 7:50 pm

    Hi Thomas, another great recipe from you, thanks! I made this and while the taste was great, it came out a little too frothy/airy, without the richness I hope for in a mousse. Do you have any ideas about what I might not have done quite right? Or any suggestions for adding just a bit more creaminess? Could I increase the amount of coconut cream (and if so, would I have to add more agar?). Any suggestions welcome, as I enjoyed this and will definitely make it again!

    Reply
    • Thomas

      March 12, 2019 at 7:28 am

      Hi Nancy, thanks for your feedback!
      If you want to make it richer, then yes I would recommend adding a bit more coconut cream (try adding 1/3 cup), or a nut butter that is not overpowering like raw cashew butter, or coconut butter. You may also increase the agar to 1 tsp. Keep us updated in you try it!

      Reply
  11. Kevin Jean

    January 27, 2020 at 10:13 pm

    5 stars
    Hi Thomas-

    If i were going to add this as a filling into some panna cotta molds, would i add them before the mousse has set or would i wait until it has set and try to pipe it in? I've never worked with mousse before so i didn't know what the best way to go about using mousse is put it where it needs to be before it sets or after.

    Reply
    • Thomas

      February 01, 2020 at 7:56 am

      Kevin,
      This mousse might be too soft to use in a layered dessert I'm afraid.

      Reply
  12. Guggu

    February 26, 2020 at 7:15 pm

    Can I make it without any cream? Can I dissolve agar agar in water?

    Reply
    • Thomas

      February 29, 2020 at 9:32 am

      Cream is a essential here as it helps make it firmer and creamier.

      Reply
  13. lillian

    August 17, 2020 at 5:00 am

    5 stars
    I refrigerated my can of of coconut milk that had only 12-14% milk fat so it didn't get hard at all. But I used it anyway and it still came out good!

    Reply
    • Thomas

      August 17, 2020 at 1:59 pm

      Thanks for your rating! 🙂

      Reply
      • Chef Kate

        September 05, 2020 at 11:06 pm

        5 stars
        Used this as a reference for my special tonight! Worked very well - I used pectin instead of agar, a 1/1 ratio and it set very nicely! And I used coconut water instead of regular water to emulsify the pectin, because we've already got some from the open coconut milk cans, and might as well not waste it. I also blended some fresh basil in with the strawberry juice and garnished with micro basil. it's delicious! Well done and thank you!

        Reply
        • Thomas

          September 13, 2020 at 8:16 am

          Thanks for sharing your tweaks! I'm glad to hear pectin worked!

          Reply
  14. WALEED

    August 19, 2020 at 3:56 am

    5 stars
    hi Thomas

    What are the size of the serving jars? how many ounces?

    Reply
    • Thomas

      August 31, 2020 at 6:29 pm

      Hi Waleed, about 7-oz jars.

      Reply
  15. Chef Kate

    September 05, 2020 at 11:09 pm

    5 stars
    Used this as a reference for my special tonight! Worked very well - I used pectin instead of agar, a 1/1 ratio and it set very nicely! And I used coconut water instead of regular water to emulsify the pectin, because we've already got some from the open coconut milk cans, and might as well not waste it. I also blended some fresh basil in with the strawberry juice and garnished with micro basil. it's delicious! Well done and thank you!

    Reply
  16. Kana

    September 10, 2020 at 7:52 am

    Hi Thomas,

    I have all ingredients except xanthan gum or cream of tartar. Can I go ahead and make it without it or is it essential for this recipe? What does it do to the mousse? Please advise. Thank you!

    Reply
    • Thomas

      September 13, 2020 at 8:37 am

      Hi Kana,
      Xanthan gum is optional, it just makes it quicker to whip the aquafaba.

      Reply
  17. Kanako Giannini

    September 25, 2020 at 6:55 am

    Hi Thomas,
    If I use a can of coconut cream instead of coconut milk, can I just pour 2/3 cup of it or does it still have to be the top part of it?

    Reply
    • Thomas

      September 27, 2020 at 8:28 am

      Hi Kanako,
      It has to be the hard part, discard the liquid.

      Reply
  18. Valérie

    December 23, 2020 at 10:04 pm

    I am thinking topping a home made napolitan frozen vegan cake with this mousse. Have you tried to freeze it? Does it hold its shape and texture?

    Reply
    • Thomas

      December 27, 2020 at 10:01 am

      I'm afraid I have never tried freezing this mousse, sorry.

      Reply
  19. lisa rey

    November 24, 2021 at 3:25 pm

    I'm going to attempt a cranberry mousse pie with this recipe as a base. I will substitute arrowroot for agar as I don't eat corn products. Any and all advice is welcome!

    Reply
    • Thomas

      November 25, 2021 at 7:25 am

      I'm afraid arrowroot is not a good substitute for agar, it won't help the mousse firm up the same way unfortunately.

      Reply
    • Helen Robertson Drummond

      January 01, 2022 at 4:49 pm

      Agar is a seaweed product NOT corn

      Reply

Trackbacks

  1. 29 Easy Vegan Summer Dessert Recipes (Light, Few Ingredients) | The Green Loot says:
    May 14, 2019 at 10:13 am

    […] 11. Aquafaba Strawberry Mousse […]

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