A creamy, fruit-forward mousse made with silken tofu and fresh strawberries—plant-based, high-protein, and summer-ready.
Healthy Strawberry Mousse: A No-Bake Treat with Big Strawberry Flavor
This past year, I’ve been playing around with silken tofu in all kinds of ways—and when I found out you could make a mousse with it, I had to give it a go. My first try was a chocolate version (didn’t love it), but with gorgeous summer fruit in full swing, I pivoted to strawberry. Enter this Healthy Strawberry Mousse. The color, the lightness, the flavor—it all just made sense. It’s like mousse, but a little thinner and airier. Of course, it’s plant-based, so no cream! Just fresh strawberries, blended silky smooth. That little dollop of plant-based whip and a fresh berry on top equals perfection. It looks fancy but takes minutes to make, which makes it a total win in my book. This is one of those recipes I kept tweaking until it hit just right—and I’m so glad I stuck with it.
Why You’ll Love This Strawberry Mousse
Light, creamy, and naturally sweet. It’s the kind of treat that feels indulgent but is secretly wholesome.
Minimal ingredients, maximum flavor. Just a few pantry staples and fresh berries come together in minutes.
High-protein and dairy-free. Silken tofu creates that mousse-like texture while keeping things totally plant-based.
Perfect for summer. Refreshing, fruity, and cool from the fridge—ideal for warm days or make-ahead desserts.
Ingredient Highlight: Silken Tofu
Silken tofu is the secret to this mousse’s dreamy texture—it blends up smooth, light, and surprisingly rich without needing any dairy or added cream. It’s also full of plant-based protein, so the dessert feels more satisfying than your average fruit whip. Just drain off any excess liquid before using—no need to press or cook. It’s one of those versatile, affordable ingredients that’s fun to experiment with and might just surprise you in the best way.
Madly Delicious Must-Know Tips & Questions
Use ripe, sweet strawberries. They’ll give you the best flavor and color. Slightly overripe is okay since you’re blending them!
Drain your tofu. Silken tofu can carry extra moisture in the packaging, so pour off the liquid before blending.
Blend until completely smooth. The mousse should be silky and uniform—don’t stop early or it won’t set quite right.
Chill before serving. Let the mousse set in the fridge for at least 2–3 hours so it firms up and gets that creamy, cool texture.
Can I use frozen strawberries?
Yes! Just thaw completely and drain any extra liquid before blending so it doesn’t water down the mousse.
Does it taste like tofu?
Not at all. The strawberries, maple syrup, and vanilla fully take over. You’ll be shocked how neutral tofu becomes.
Can I use a different berry?
Sure! Raspberries or blueberries would go great with this.
Let’s Dish: Did You Know?
The word mousse comes from the French word for “foam”—which makes sense given its airy, whipped texture. Traditional mousse recipes date back to the 18th century and were often savory, with fish or vegetable purées! Sweet mousse became popular later, especially chocolate versions in the early 1900s. This modern plant-based spin keeps the fluff, skips the eggs and cream, and still delivers that spoonable indulgence.
Love a chilled and fruity dessert? Then try my Healthy Strawberry Mousse!
It’s creamy, light, and packed with summery flavor—ready in minutes and totally dairy-free. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Summer Dessert Recipes
Vegan No-Bake Chocolate Brownies
Peach Strawberry Crisp with Oatmeal Crumble
Healthy Strawberry Mousse
Equipment
- Blender
Ingredients
- 1 (14-16 ounce) silken tofu, liquid drained
- 2 cups strawberries, halved, tops removed
- 3-4 tbsp pure maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch salt
To Serve
- Homemade or store-bought plant-based whipped cream
- Fresh strawberries
Instructions
- Blend the mousse: In a blender, combine silken tofu, 2 cups strawberries, 3 tbsp pure maple syrup, 1 tbsp lemon juice, 1 tsp vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust: Give it a taste and adjust the sweetness, adding more maple syrup if desired.
- Chill the mousse: Spoon the mousse into jars or serving glasses or a medium bowl and refrigerate for 2 to 4 hours or overnight, to chill and set.
- Serve and top: Serve chilled with fresh strawberries and a dollop of plant-based whipped cream.