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Peanut Butter Mousse with Aquafaba Recipe

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3.9 from 8 reviews

This Peanut Butter Mousse with Aquafaba is a light, airy, and dairy-free dessert that combines creamy peanut butter, silken tofu, and banana with aquafaba—a whipped chickpea water—creating a fluffy mousse with a subtle sweetness. Perfect for those seeking a vegan and gluten-free treat that is both satisfying and easy to prepare.

  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 6 oz silken tofu (firm, drained)
  • 1 small banana
  • 1/2 cup creamy peanut butter
  • 3 tbsp maple syrup
  • 1/3 to 1/2 cup aquafaba (liquid from one 15 oz can of chickpeas)
  • 1 tsp lemon juice (or lime juice)

Instructions

  1. Prepare the base mixture: Add silken tofu, banana, peanut butter, and maple syrup to a blender or food processor and blend until completely smooth and creamy. Transfer the blended mixture into a container and refrigerate to chill slightly.
  2. Extract aquafaba: Drain the chickpeas and collect the chickpea water (aquafaba) into a large, clean mixing bowl. Measure out between 1/3 to 1/2 cup (approximately 100 ml). Discard the excess or freeze it for future use.
  3. Whip aquafaba: Using an electric hand mixer or stand mixer, whip the aquafaba on high speed. After about 8 minutes, add 1 teaspoon of lemon or lime juice to help stabilize the foam. Continue whipping until stiff peaks form, which usually takes roughly 10 minutes in total. The mixture should be firm enough to hold its shape upside down.
  4. Fold aquafaba into peanut butter blend: Gently incorporate the whipped aquafaba into the peanut butter and tofu mixture using a spatula. Fold slowly and carefully to retain the airy texture.
  5. Chill and serve: Spoon the mousse into 2 large or 4 small clean jars. Refrigerate for several hours or preferably overnight to let it set. Alternatively, freeze for about one hour for quicker serving. Before serving, decorate with dairy-free chocolate if desired. Enjoy chilled.

Notes

  • For best results, use firm silken tofu and ensure it is well drained before blending.
  • The banana adds natural sweetness and creaminess but can be substituted with avocado or additional maple syrup if preferred.
  • Aquafaba should be free of any impurities. Use liquid from a good quality canned chickpea or homemade chickpea water.
  • If you don’t have lemon or lime juice, a small amount of cream of tartar can help stabilize the aquafaba.
  • The mousse can be stored in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan, Gluten Free

Find it online: https://iamstarved.com/peanut-butter-mousse-with-aquafaba-recipe/