Dairy-free Raspberry Mousse

Menu PartDessert
Vegan Raspberry Mousse

Nat Stratton-Clarke

Owner, Cafe Flora


Dairy-free desserts are popular at Cafe Flora, a dining destination in Seattle for vegans and vegetarians. For this creamy mousse, the kitchen combines silken tofu, coconut oil, Tofutti and raspberry puree. The flavor and ingredient combo makes for a decadent sweet ending that will fool even the most dedicated dairy dessert lovers.


1 cup coconut oil, melted

½ cup hemp milk

1 cup red raspberry puree, thawed

1 lemon, zested and juiced

2 tbsp. grapeseed oil

¾ cup sugar

1 tsp. salt

½ cup Tofutti frozen dessert, packed

½ package (12.3 oz.) silken tofu, well drained


1. In large saucepan, combine coconut oil and hemp milk. Cook over low heat to melt oil; keep warm.

2. In medium bowl, combine raspberry puree, lemon juice and grapeseed oil.

3. In food processor combine sugar, lemon zest and salt; process until combined. Add Tofutti; process to blend until smooth. Add silken tofu to processor; process until no lumps remain. Add raspberry puree mixture; pulse to combine.

4. With processor running, slowly drizzle in warm coconut oil mixture. Transfer to a large container; place plastic wrap over surface of mousse. Refrigerate overnight until firm.

Photo courtesy of The Perfect Puree of Napa Valley

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