Creamy Walnut Mousse
Servings: 4 people
Cost: $5
Ingredients
- For the cream mousse filling:
- 1/2 cup raw cashews
- ½ block (7 oz) silk tofu
- ¼ cup refined coconut oil, melted
- 3 Tbsp light maple syrup
- ½ cup walnut butter
- For the topping:
- ⅓ cup walnuts, unsalted
- 4 Tbsp balsamic glaze
Instructions
- For the cream mousse filling:Add cashews to a medium-sized pot and fill with water, just enough to cover them. Bring water to boil and cook for a few minutes. Remove from the heat and drain the water. Cover the nuts and allow them to sit for 15 minutes.
- Place tofu and cashews in the food processor or high-powered blender and process until smooth. Add the remaining ingredients and process again until creamy, scraping down the sides if necessary.
- Pour the cream mixture into the 4 serving cups or dessert dishes, cover with plastic wrap, and place it into the refrigerator for a few hours.
- For the topping: In a food processor, add walnuts. Pulse into fine crumbs. Preheat oven to 375 degrees Fahrenheit. Arrange walnuts crumbles in a single layer on a prepared baking sheet. Toast them until they are lightly browned, stirring occasionally, approximately 5 to 6 minutes.
- Sprinkle toasted walnuts over the mousse before serving and drizzle with balsamic glaze.