Healthy Vegan Cashew Raspberry Mousse

This dessert/snack is Baby Led Weaning appropriate from 7 or 8 months if you skip maple syrup (provided there are no nut allergies in the family). I was nervous the first and second (and third) time I gave nut butter to Soren when he was around 7 months but everything turned out ok. Our pediatrician encouraged me to give him everything (except honey) right from 6 months. She said the latest research actually indicates that the sooner you start introducing foods that are thought of as allergens the better (again, only if you don’t have history of allergies in your family). I think Mom’s intuition will guide you best.

If you are craving something sweet but have committed to a healthier diet this year, try this easy 3-ingredient homemade cashew mousse. Cashews are an abundant source of essential minerals (tons of copper, selenium, magnesium, phosphorous and zinc), which are necessary for a proper function of our body from the production of red blood cell to the brain development.

This creamy sauce can be eaten as a mildly sweet mousse when chilled, added to your oatmeal in the morning, you can dip pancakes in it or add it to smoothies. It lasts about 3 days in the fridge. I made it for Soren and I to snack on.

You can control the sweetness by how much maple syrup you add. The recipe below makes a mildly sweet mousse.

SOAKING CASHEWS:

Below you can see that cashews that have been soaked for 3-4 hours expand and become whiter. They also soften, which is perfect for blending and making all kinds of sauces and mousses.

Soaking nuts is very important. I won’t go into details on why since I’m not a nutritionist and many other sources can demonstrate it in depth. All I will say is that by soaking nuts and seeds you increase the amounts of nutrients your body can absorb since soaking breaks down the substance that usually inhibits the absorption.

INGREDIENTS:

1 cup of cashews

1/2-1 cup fresh raspberries

1 tbsp of maple syrup

A pinch of salt

METHOD:

1. Cover cashews with plenty of water and soak overnight in the fridge.

2. Drain cashews and place in a blender with fresh raspberries. Add a pinch of salt and maple syrup. Blend on high until the mixture is smooth and creamy (no pieces of nuts or berries).

3. Spoon into ramekins or small cups and chill for 4 hours.

Cashew Raspberry Mousse

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This creamy sauce can be eaten as a mildly sweet mousse when chilled, added to your oatmeal in the morning, you can dip pancakes in it or add it to smoothies. It lasts about 3 days in the fridge.

Author: Natasha

Recipe type: raw, vegan, dessert

Ingredients

1 cup of cashews
½-1 cup fresh raspberries
1 tbsp of maple syrup
A pinch of salt

Instructions

Cover cashews with plenty of water and soak overnight in the fridge.
Drain cashews and place in a blender with fresh raspberries. Add a pinch of salt and maple syrup. Blend on high until the mixture is smooth and creamy (no pieces of nuts or berries).
Spoon into ramekins or small cups and chill for 4 hours.

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