Vegan Raspberry Mousse

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: CASHEW VERSION:

240 g / 8½ oz fresh raspberries, plus more to decorate

1 tsp vanilla extract

30 g / 2 tbsp smooth (unroasted preferably) cashew butter*

60 ml / ¼ cup maple syrup OR 50 g / ¼ cup superfine caster sugar

130 g / 1 cup raw cashews, soaked in boiling water for 30 mins

1 tsp lemon juice

80 ml / ⅓ cup aquafaba

subheading: COCONUT VERSION:

240 g / 8½ oz fresh raspberries, plus more to decorate

60 ml / ¼ cup maple syrup OR 50 g / ¼ cup superfine caster sugar

1 tsp vanilla extract

150 g / ¾ cup coconut cream (separated from a tin of full fat coconut milk**)

1 tsp lemon juice

80 ml / ⅓ cup aquafaba

Directions at lazycatkitchen.com

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