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Like Eating a Bowl of Whipped Cream

Remember 5-Minute Chocolate Mousse?
It now has a baby sister.

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And just as decadent is the paler sister of  5-Minute Chocolate Mousse.

This stuff is a-mazing!

Seriously, it’s like eating an entire bowl of whipped cream! And although I’ve never had Greek Yogurt, I’m thinking that Vanilla Cream Mousse would make for a good vegan Greek yogurt stand-in. (Has anyone ever had vegan Greek yogurt? Do they even make vegan Greek yogurt?)

vegan greek yogurt

Vanilla Cream Mousse

(A.k.a. “whipped cream in a bowl” or “Vegan Greek Yogurt”)
(Makes 1 generous serving)

  • 190grams morinu silken-firm tofu (a little over 1/2 a package)
  • up to 1/3ish cup liquid, or a bit more or less, depending on how thick you want it.  The first time you make it, start off with less; you can always add more (I use 20g of Whole Foods’ unsweetened ricemilk and 85g water)
  • optional: a few drops of vanilla extract (I skip this because my ricemilk has a vanilla flavor)
  • sweetener (sugar, stevia, agave, whatever) to taste (or omit for a Vegan Greek Yogurt result)
  • Optional: If you want true “yogurt” you can use Meg’s probiotic trick.

Put all the ingredients in your blending contraption (I use the Magic Bullet) and give it a whirl.  Then take a whipped-cream bath in the luscious bowl of vanilla goodness.  (I like to put the bowl in the freezer for 20-30 minutes prior to eating so it’s super-cold, but not long enough for it to get icy.)

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**For the Soy-Free Version:
For a soy-free bowl of cream, see: Soy-Free Vegan Cream

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Good on its own, the mousse is also insanely delicious in the following ways:

1. Mixed into hot cereal  (or poured over cold cereal instead of milk)

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2. With fruit, like Pom!Or blend fruit in, or throw in Raw S’mores Fudge!!

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3. As a side dish with Butter(nut) Me Up squash fries

So even if you don’t do soy or dairy, you don’t have to be left out on the whipped-cream fun.  And oh, what fun it is! When we were little, my mom would squirt whipped cream onto our outstretched fingers and we’d call it “worms.”  No idea why we found that appetizing…

Published on January 22, 2010

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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133 Comments

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  1. Jen says

    I love just picking apart a pomegranate for a nice treat during movie- soo much yummier than movie theater popcorn!

  2. Natalie says

    I picked up some tofu to make this ASAP!! I was just wondering about how long it lasts in the fridge if you put it in an airtight container?

  3. Melissa says

    I made this using just a package of mori nu lite tofu and a bit of stevia. Served it over a mixed berry cobbler with a dash of cinnamon. SO GOOD.

    And insanely good for you with lite tofu. So much protein and goodness!

  4. Dee says

    Made the Vanilla Cream Mousse last night – let me just say that it is amazing. I am a big fan of greek yogurt and have been toying with the idea of going vegan for a while and this is more than a suitable replacement. I love your blog, stumbled upon it searching for vegan and raw recipes and visit it frequently – thank you!

  5. Veronica says

    LOL, day two of my going through your archives! I think I’ve been at it almost an hour today too! Anyway, I’m having so much fun here, I really love your recipes. You make going vegan seem much easier and more fun. I really like this recipe…and all of them, really. You rock, Katie. Thanks for sharing your creativity with us.

  6. Monica says

    I have made this a few times to use in cakes that call for Greek yogurt when I need to make them parve. I sometimes add a tablespoon (or 2) of bourbon. The cakes come out amazing and no one knows that I made it with tofu (unless I tell them because I like pointing out how good it tastes! :))

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