Vanilla Mousse

When I was a kid I never used to like the mousse you could buy in the shops. Just as well since it is usually packed with gelatin, sugar and yucky stuff and it just didn't go down well in my stomach. So for at least a decade I stopped eating mousse and it didn't occur to me that I might be able to make a healthy version. This mousse is so healthy that you could eat it for breakfast and even for dinner. It is packed with heart healthy fats, protein, and vitamins, is filling and just sweet enough. I often make a large batch and freeze the rest to eat as ice cream. The mousse is also absolutely delicious as a milk shake.

You will need a food processor to make the mousse. Although some blenders are powerful, most blenders are not powerful enough to finely grind nuts.

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Vanilla Mousse

Serves 2 people


  • 100 grams (3½ oz) cashew nuts, finely ground
  • 60 millilitres (2 fluid oz) soy milk
  • 2 vanilla pods, seeds scraped from the pods
  • 1 large banana, very ripe
  • 4 tablespoons agave nectar
  • 2 tablespoons coconut oil
  • A pinch salt (Himalaya or sea salt)
  • 1 teaspoon cacao nibs or cocoa powder (optional)


  1. Place the 100 grams cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes. Add 2 tablespoons coconut oil and continue blending for 1 minute or until the consistency resembles peanut butter.
  2. Add the banana, 4 tablespoons agave nectar, a pinch of salt and 60 millilitres soy milk. Blend for 30 seconds or until completely smooth.
  3. Slit the vanilla pods open along its length, then scrape out the small, sticky seeds using the tip of a small, sharp knife. Scrape directly into the food processor bowl. Blend for 5 seconds or until well combined.
  4. Place in the fridge and allow to set for at least 1 hour.
  5. Sprinkle cacao nibs or cocoa powder on top (optional).
  6. Serve chilled.


  • You can use almonds instead of cashew nuts.
  • You can use maple syrup instead of the agave nectar.    
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use carob powder instead of the cocoa powder.
  • You can use dark chocolate (with raw cane sugar) instead of the cacao nibs.
  • You can use a very ripe mango or pears instead of the banana.
  • You can use oat milk, almond milk, rice milk and skimmed milk instead of the soy milk.