Quick Vegan Raspberry Mousse with Silken Tofu

Looking for a fruity dessert that's super quick to make and delicious? Try this quick vegan raspberry mousse made with silken tofu.

I love when dessert is healthy but tastes amazing.

And this quick vegan raspberry mousse made with silken tofu and fresh raspberries does both those things.

Jump to:

• 🍨 Why is vegan raspberry mousse so good?
• 💭 Aquafaba or silken tofu?
• 💭 Silken tofu FAQs
• 💭 Fresh raspberries or frozen?
• 🍨 Vegan berry mousse ingredients
• 🥣 Raspberry mousse toppings
• 📖 Variations
• 🥄 Portion sizes
• ⏲️ Storing raspberry mousse
• 🍦 More vegan desserts
• 🍨 How to make vegan raspberry mouse with silken tofu
• 📖 Recipe
• Comments

🍨 Why is vegan raspberry mousse so good?

You will definitely want to make this luscious vegan raspberry dessert and here's why.

• Made with in-season fresh raspberries
• It's fruity
• No fancy ingredients
• No cooking involved
• Light and creamy
• Quick to make
• Full of vitamins and protein
• Looks great (so pretty)
• Kid-friendly
• Posh enough for a dinner party

💭 Aquafaba or silken tofu?

This berry mousse is made with silken tofu.

Silken tofu is a super simple base ingredient for making a gelatine-free mousse.

You can also make mousse with aquafaba (chickpea water from a can of chickpeas), but you need another ingredient that sets to help hold the mousse texture, as aquafaba can't hold it alone.

🥫 Making mousse with aquafaba

You need to think about the science of it.

For instance, when I make peanut butter chocolate mousse with aquafaba, the melted chocolate thickens as it cools and helps with the texture.

Instead of chocolate, you could use another ingredient that sets, like jelly or agar agar.

But, you do need that setting ingredient.

Silken tofu, is a much easier option and you don't need a setting ingredient.

💭 Silken tofu FAQs

💭 Fresh raspberries or frozen?

You can use fresh or frozen berries for this gluten-free raspberry mousse dessert, but frozen raspberries need a bit of preparation.

Fresh raspberries can be added straight to the blender.

Frozen raspberries should be defrosted and patted dry with kitchen paper before they are added as you don't want to add water to the mixture.

For another tasty raspberry snack, try raspberry almond bars, which are a no bake snack made with oats.

🍨 Vegan berry mousse ingredients

Here are the simple ingredients you need to make this silken tofu mousse.

1. Silken tofu - must be silken, not firm
2. Raspberries - fresh or frozen (frozen need to be defrosted and patted dry with kithen paper)
3. Lemon juice
4. Vanilla extract - not essence
5. Salt - just a pinch
6. Icing sugar - also called confectioner's sugar

🥣 Raspberry mousse toppings

Toppings make all the difference when you want a luxurious vegan dessert.

• Vegan double cream - I used Elmlea plant cream to top this berry mousse
• Coconut cream - pop a can of full fat coconut milk in the fridge overnight, then drain off the water and whip the thick cream with a little sugar
• Sprinkles - make everything better
• Jelly - add a layer of vegan jelly
• Raspberry sauce - make a raspberry sauce by cooking raspberries in a pan with a squeeze of lemon juice and sugar
• Fresh raspberries - top with fresh berries and a dusting of icing sugar

📖 Variations

Here are a few ideas to vary this tofu mousse recipe.

• Strawberries - use strawberries to turn this into a vegan strawberry mousse
• Blueberries - instead of raspberries
• Blackberries - instead of raspberries
• Chocolate - whizz up the ingredients with melted chocolate to make a raspberry chocolate mousse (also check out my sin-free chocolate mousse made with cocoa powder)
• Half & half - whizz half the mousse with raspberries and half with melted chocolate (cooled), then layer in dessert glasses

Try my vegan lemon mousse next.

Love a fruity dessert? Try these easy vegan orange jelly pots next.

🥄 Portion sizes

You may notice I served up two rather large portions of this mousse, but there is actually enough to layer up with whipped cream in four small dessert glasses or wine glasses.

I'll let you and your waistline decide.

⏲️ Storing raspberry mousse

Vegan raspberry mousse can be kept in the fridge for 2-3 days before serving.

I haven't tried to freeze it, so I won't recommend that to you, unless you want to experiment.

If you do, let me know how you get on.

As this raspberry mousse without gelatine is so quick to make, I make it when we want a dessert after dinner or the day before.

🍦 More vegan desserts

Here are a few more gorgeous vegan desserts for you to try next.

• Chocolate Mousse with Dates
• Fruit Trifle - with microwave sponge cake
• Microwave Apple Crumble
• Orange Ice Cream - no churn
• Peach Ice Cream - no churn
• Quick Iced Buns - because vegans need cream cakes too!
• Stracciatella Ice Cream - no churn

See my cakes, bakes and desserts page for more yummy vegan treats.

🍨 How to make vegan raspberry mouse with silken tofu

Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info).

Step 1

• You can make this raspberry mousse in a blender or food processor.
• Add the silken tofu to the bowl of your food processor or jug of your blender and add the lemon juice, vanilla extract and a pinch of salt, then whizz until smooth.
• Now add the berries.

Step 2

• Add the icing sugar (confectioner's sugar) and whizz until smooth. Just look at that gorgeous colour!
• Taste to check the sweetness (although I think it is sweet enough).
• Pour into (2, 3 or 4) jam jars, dessert glasses or wine glasses and pop them into the fridge to set.

Step 3

• Next whip the cream if you are adding it, until it is thick.
• I added some icing sugar to sweeten, but you can also add vanilla extract if you like that vanilla flavour.
• Top each raspberry mousse with the whipped cream and top with a fresh raspberry and sprinkles.
• Leave in the fridge until you are ready to serve them.

Notes

1. If you are making these vegan berry mousses ahead, jam jars are a good option as they have a lid, so the mousse isn't tainted by any other flavours in the fridge.
2. I would also whip the cream just before serving.