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
If you love a simple mousse for dessert try my lemon mousse and chocolate orange mousse next.
💭 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
Silken tofu is a softer Japanese style tofu (soy bean curd) used in sauces and desserts because of it's creamy consistency. Not to be confused with firm tofu, which has a firmer texture.
Firm tofu is not a good swap for silken tofu in dessert as it doesn't have the same creamy quality that silken tofu has and it doesn't blend smooth.
Firm tofu is better used as a meat substitute because of it's spongy, chewy texture when cooked.
100g (3 ½ oz) of silken tofu contains 7.1g (¼ oz) of protein.
Protein (amino acids) is important in our diets as it helps build and repair muscles, bones, hormones and enzymes. It also gives us energy.
Yes, silken tofu is gluten-free. It's also dairy-free and suitable for a vegan diet.
💭 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 or these creamy raspberry yoghurt jelly pots.
🍨 Vegan berry mousse ingredients
Here are the simple ingredients you need to make this silken tofu mousse.
- Silken tofu - must be silken, not firm
- Raspberries - fresh or frozen (frozen need to be defrosted and patted dry with kithen paper)
- Lemon juice
- Vanilla extract - not essence
- Salt - just a pinch
- 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
- 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.
- I would also whip the cream just before serving.
📖 Recipe
Quick Vegan Raspberry Mousse with Silken Tofu
Ingredients
- 349 g silken tofu (not firm tofu, must be silken)
- 150 g raspberries (reserve a few to decorate the mousse)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 pinch salt
- 5 tablespoons icing sugar `(confectioner's sugar)
Toppings
- 100 g vegan double cream
- 2 tablespoons icing sugar
- ½ teaspoon sprinkles
Instructions
- Drain the silken tofu and add to the bowl of a food processor (or jug of a blender) with the lemon juice, vanilla extract and salt.
- Whizz until smooth.
- Add the raspberries and icing sugar and whizz until smooth.
- Taste to see if it is sweet enough for you. If not add a bit more icing sugar and whizz again.
- Pour into (2,3 or 4) dessert glasses, jam jars or wine glasses and pop in the fridge to set.
Toppings
- Whip the vegan double cream with icing sugar until thick, then top the mousse with the cream.
- Top with a raspberry and sprinkles.
- Either serve and enjoy to pop in the fridge for later.
Notes
- Don't use firm tofu, it has to be silken, which is creamy.
- You can add fresh raspberries to the mousse once the mousse is blended.
- This mousse serve 2, 3 or 4 portions, depending on the size you serve. There is enough for 4 if you top with cream.
- 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.
- I would also whip the cream just before serving.
- 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.
Jill says
Sunday morning browsing and I come across this! I can see a trip to Aldi for raspberries today. The mousse looks so pretty and tasty.
Jacqueline Meldrum says
Awww thanks Jill and yes it is really tasty. You'll love it.
Jem says
Hi there. I made this and it was delicious and so simple. Thank you for the recipe, e tone loved it. What could I do to get a lighter firmer texture? After a day it was more set but I’d like it more mouse like in texture ☺️ mine was a bit runny the first day
Jacqueline Meldrum says
Sorry for the late reply, I had a couple of weeks off. I would say make sure you dry the raspberries well and drain any excess liquid out of the silken tofu package. Apart from that it will be soft.
Fiona says
Now I know what to make for pudding with the in-laws tonight. It will set in time?
Jacqueline Meldrum says
Oh yes, it will definitely set in time. Just leave it in the fridge until you need it.
naomi says
oh my god that looks amazeballs. I need to stick my face in that mousse 🤩
Jacqueline Meldrum says
Haha, thanks Naomi, I hope you try it. It's lush!
Ieva says
I always wanted to try using silken tofu in a dessert, and this recipe sounded too good to pass on. We loved it! So easy to make, so creamy and fresh! Superb!
Jacqueline Meldrum says
I am so glad you tried it and enjoyed it. This mousse is a real favourite here.
Eni says
Tofu in a dessert?! Never thought of trying, but looks so good.
Jacqueline Meldrum says
It gives the structure, adds protein and makes the dessert very creamy but you would never guess.
Tara says
Oh yum! The texture sounds absolutely perfect with the use of the silken tofu. Such a beautiful color too.
Jacqueline Meldrum says
Yes it's really creamy but you would never know the tofu was in there.
Suja md says
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Jacqueline Meldrum says
I am so glad you all enjoyed it Suja.
Andrea says
This silky, creamy raspberry mousse looks divine. Can't wait to taste it.
Jacqueline Meldrum says
Thanks Andrea and yes it is really good.
Teri says
I'd like to make a sugar free version of this recipe. Any suggestions on what to substitute for the confectionioners sugat?
Jacqueline Meldrum says
You could add some apple sauce, but it may change the texture. You could just cut the sugar down by half.
Helene B says
Really delicious! (In Australia the silken tofu comes in 300g packets, so I used only 4 tablespoons of icing sugar & a bit less than 1 tbls of (lime, didn't have lemon) juice; same amount of vanilla.) Tastes SO good! Thanks for this recipe.
Jacqueline Meldrum says
That's good to know and I am so glad you enjoyed it Helene.
Angela says
I have made this mousse a couple of times and it is really delicious and refreshing. Has anyone tried to freeze it yet?
Jacqueline Meldrum says
I haven't Angela, I think it might go funny texture wise. You could try, but it does keep in the fridge for a few days, so you could just enjoy it.
jenny says
Would this hold up as a cake filling?
Jacqueline Meldrum says
Sorry Jenny, just saw this and the answer is no I am afraid, it is a soft mousse, not the consistency of buttercream or frosting.
Mary Jacowski says
I wanted to love this but it didn’t work out for me. It was gritty and my son thought perhaps that was the seeds of the raspberry’s ground up. I think I would skip the lemon juice next time too.
Jacqueline Meldrum says
That's strange, but could be the raspberry seeds. I've never had that happen. Maybe it needed blended more. Hope you can tweak it to suit you and maybe try my chocolate orange mousse next.