Vegan fruit mousse

Vegan fruit mousse with the perfect foamy texture is made possible thanks to the fabulous power of aquafaba, aka chickpea brine. It can be whisked into vegan “egg whites” that look just like the real thing! Mix it with blended fruits and silken tofu to make these delicious and colouful little desserts. They’re as easy as this!

150 g fruits of your choice (peach, apricot, fresh or frozen berries, fresh or frozen mango, firm and not too juicy pears, kiwis)
200 g silken tofu
2 to 3 tbsp light cane sugar (depending on how tart your fruits are)
1 good pich vanilla powder
5 cl aquafaba (the juice from a chickpea can, preferably organic and from a BPA-free can)
1 tsp light cane sugar
2 drops lemon juice

View the full recipe at Lemon Pie and Tie&Dye →