(My go-to, no-cook, low-sugar dessert!) Vegan Yogurt Mousse

I’m not sure how I came across this recipe, but after it had cooled and thickened to a creamy and dreamy consistency, I was hooked. This vanilla yogurt mousse is low in sugar (only natural sweeteners are used), high in probiotics, and has the nutrition and richness of cashews without being too sweet.

My go-to treat is healthy yogurt mousse. So decadent, creamy, and sweet, yet low in sugar and dairy-free, gluten-free, soy-free, and vegan!

But, before you believe that this vegan yogurt mousse is the same as those other cashew-based sweets, there are a few key differences to consider:

Go Dairy Free: A Guide and Cookbook for People with Milk Allergies, Lactose Intolerance, and Casein Intolerance

It’s Not a Fat Bomb – I don’t mind eating fat, but too much of it makes me sick. And, as delicious as raw sweets might be, many of them are simply too rich to stomach. However, each serving of this vanilla yogurt mousse has just one normal-sized serving of cashews and no coconut oil, coconut cream, or other high-fat ingredients.

Dairy-Free Yogurt is what I use! – Because of its neutral flavor (great in sweet or savory dishes!) and lack of additional sugars, So Delicious Unsweetened Cultured Coconut Milk is a mainstay in my refrigerator. It also gives this vegan yogurt mousse texture, as well as just enough liquid to thicken when mixed with the cashews.

You Don’t Need Much Sweetness — The combination of dairy-free unsweetened yogurt and cashews creates a foundation that simply absorbs any sweetener.

My go-to treat is healthy yogurt mousse. So decadent, creamy, and sweet, yet low in sugar and dairy-free, gluten-free, soy-free, and vegan!

Pour the newly blended mix onto a graham cracker crust before cooling, or just top the single-serves with crumbled cookies or shaved chocolate for a little more indulgence!

Vegan Yogurt Mousse (Special Diet Notes)
This recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian depending on the ingredients. Because cashews absorb a lot of liquid, making this vegan yogurt mousse without nuts would be difficult. If you substitute coconut cream or firm silken tofu for the cashews, the proportions will need to be adjusted to avoid a too thin outcome.

(My go-to, no-cook, low-sugar dessert!) Vegan Yogurt Mousse

a quarter cup of raw cashews
2 cup coconut milk yogurt (unsweetened) (I use So Delicious Dairy Free)
1 1/2 to 2 tbsp honey or agave nectar*
1 tablespoon lemon juice, freshly squeezed
a good spoonful of salt
1/2 teaspoon pure vanilla flavour or 1 inch vanilla bean**
Instructions

In a spice grinder or small food processor, blitz the cashews until finely crushed / powdered.
In a blender, mix the ground cashews, yogurt, honey or agave, lemon juice, vanilla bean seeds or vanilla flavoring, and salt for approximately 30 seconds, or until smooth. You don’t want to combine for too long since the yogurt will heat up!
Refrigerate for at least 4 hours or overnight after pouring into 3 serving plates. It will stay in the refrigerator for approximately 3 days, and the flavor will increase after a night of chilling.

Notes *You may add half stevia (or another sugar-free sweetener) to cut the sugars even more, but I don’t advocate doing so entirely because alternative sweeteners might overwhelm. I’ve had terrific success with 5 drops of pure stevia and reducing the liquid sweetener to taste.

**Because it isn’t cooked, I like to use actual vanilla bean (those specks!) or a non-alcoholic flavoring.