Vegan Yogurt Mousse (My go-to, no-cook, low-sugar dessert!)
Prep time
Total time
Author: Alisa Fleming
Serves: 3 servings
Ingredients
- ¾ cup raw cashews
- 1 cup unsweetened coconut milk yogurt (I use So Delicious Dairy Free)
- 1½ to 2 tablespoons honey or agave nectar*
- 1 tablespoon fresh-squeezed lemon juice
- Generous pinch salt
- 1 inch vanilla bean or ½ teaspoon pure vanilla flavoring**
Instructions
- Place the cashews in your spice grinder or small food processor and whiz until finely ground / powdered.
- Place the ground cashews, yogurt, honey or agave, lemon juice, seeds scraped from the vanilla bean or vanilla flavoring, and salt in your blender and puree about 30 seconds or until smooth. You want to avoid blending too long, as it can heat up the yogurt!
- Pour into 3 serving dishes, cover and refrigerate for at least 4 hours or overnight. It will keep for about 3 days in the refrigerator and the flavor improves after a night of chilling.
Notes
*To further reduce the sugars, you can use part stevia (or other sugar-free sweetener), but I don't recommend swapping all of it since alternative sweeteners can overpower. I've used 5 drops of pure stevia, reducing the liquid sweetener to taste, with good results.
**I prefer to use real vanilla bean (those flecks!) or a non-alcoholic flavoring (since it isn't cooked). For both I use Simply Organic.
**I prefer to use real vanilla bean (those flecks!) or a non-alcoholic flavoring (since it isn't cooked). For both I use Simply Organic.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-yogurt-mousse