Tasty vegan desserts are like a mythical creature.  You hear about ‘em, read about ‘em, see a few pics here and there, but have yet to come across any unless you frequent some fancy vegan restaurants, which lets face it, my carnivore husband would not be down for.

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I have seen so many cool recipes using soaked, blended cashews which provide a “cream” like consistency.  They have been used to make “cream” sauces, ice “cream”, “cheese dips”  and much much more.  This is the first time I have worked with cashew cream and it certainly will not be the last.

When preparing my recipes, I was aiming for a vegan dip, but the consistency ended up making it more like a mousse, so I rolled with that instead :)

Two things about the following recipes

1.  The consistency and aesthetics of these two recipes are best when served immediately.

2.  Use this mousse recipe on any other type of food items that normally taste great with mousse, like a slice of angel food cake, pie, chocolate cake…

Vegan Cinnamon and Sweet Potato Mousse 

1.5 cups of soaked cashews (soaked in water for ~8 hours)

2 cups of mashed sweet potato

3 tablespoons of agave syrup (or honey)

2 tsp of ground cinnamon

6 ounces of water

1.  Add cashews and water to a high power blender or food processor and blend for ~4-5 minutes.

2.  Add remaining ingredients and blend for an additional 3 minutes or until everything is combined and smooth.

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Vegan Chocolate Mousse with Raspberries

1.5 cups of soaked cashews (soaked in water for ~8 hours)

5 medjool dates, pitted

3 TBSP of cacao powder

1 TBSP agave syrup

1 tsp ground cinnamon

6 ounces of water

1.  add cashews and water to a high power blender or food processor and blend for ~4-5 minutes.

2.  Add remaining ingredients and blend for another ~3 minutes or until everything is combined and smooth.

3.  Serve in individual small cups/ ramekins and top with raspberries.

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The flavors are light and not overbearing.  Give me a feel good, guilt free dessert any day!

~ Michelle