Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups raw cashews (soaked for at least 4 hours)
  • 16 ounce fresh strawberries (divided and stems removed)
  • 1 cup coconut cream
  • 2 tablespoon lemon juice
  • 2 tablespoon pure maple syrup
  • Dash of sea salt
  • ½ cup aquafaba See Note
  • 1 teaspoon pure vanilla extract
  • Chopped strawberries
  • Shaved dark chocolate

Instruction

  • In a medium bowl, pour boiling water on the cashews and soak for at least 4 hours. Overnight is best as it will result in the smoothest cashew cream.
  • Drain and rinse the cashews and put in a high-powered blender with the strawberries (put a few berries aside for garnishing is you wish), coconut cream, lemon juice, maple syrup, and sea salt. Blend on a high speed for approximately 2 minutes, or until the cashews and strawberries are smooth and creamy. Scrape the sides of the blender halfway through blending.
  • In a mixing bowl with a whisk attachment, beat the aquafaba and vanilla for 5 to 15 minutes on the highest speed. Aquafaba has a mind of its own and can whip up quickly or take a long time. Be patient and trust the process. It will whip into stiff peaks. Don’t give up on it.
  • Scrape the strawberry cashew cream into a large mixing bowl and fold the meringue into the cream until it’s fully combined. It should be light and fluffy and full of air bubbles.
  • Spoon the mousse into serving dishes and refrigerate for an hour. Cover if you’re going to refrigerate for longer than an hour.
  • Garnish with chopped strawberries and shaved or grated dark chocolate