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one green planet

This lighter-than-air mousse is a real treat. Fresh strawberries are cooked until they break down into a sweet and sugary syrup that's combined with a light, foamy mousse made from aquafaba, the liquid that comes from a can of chickpeas. Strawberry syrup at the bottom of each glass provides a bolder, sweeter taste of strawberries while a garnish of basil leaves helps balance everything out. This is the perfect treat for date night.

Strawberry Basil Mousse [Vegan]

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  • 8.8 ounces strawberries
  • 1/3 cup, plus 2 tablespoons aquafaba (liquid from a can of chickpeas)
  • 5 basil leaves
  • 4 tablespoons brown sugar
  • Juice of 1 lemon
  • Olive oil


  1. Cut strawberries into pieces and sauté in 1 teaspoon of olive oil with 2 tablespoons of sugar and a little water.
  2. Cover and cook for 15 minutes.
  3. Add the basil and mix everything until the strawberries break down into a sauce. Refrigerate.
  4. Meanwhile, in a stand mixer, beat the aquafaba with the lemon juice and 2 tablespoons sugar. Beat on high speed until the mixture holds together/does not fall out if the mixer bowl is turned upside down. You should see stiff peaks, like meringue.
  5. When the mousse mixture is ready, add 5.2 ounces of sauce to a bowl and keep the rest in the refrigerator.
  6. Gradually stir in the aquafaba and stir with a spatula until combined.
  7. Divide the remaining strawberry syrup among small jars, top with strawberry mousse, and garnish with a basil leaf.
  8. Serve immediately.


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