Easy Dairy-Free Strawberry Mousse Recipe

By lucylox on March 24, 2026

I have fond memories of eating fruity mousses as a child. But until recently, I never managed to recreate them in an allergy-friendly way, with no milk, eggs, or nuts.

Fruit mousses are sadly lacking if you avoid milk and eggs, but no more! This strawberry mousse recipe is super easy to make. It is light and airy. It is packed full of strawberry flavour, with no egg white or dairy cream in sight!

A bowl of strawberry dessert topped with a sprinkle of red powder, with fresh strawberries and a spoon nearby.

Spring is approaching, so I have a hankering to make lighter, fresher recipes. What could be better than a light and creamy strawberry mousse?

Three bowls of strawberry dessert with a red and white layered appearance, placed on a wooden table. Fresh strawberries are beside the bowls and a spoon is nearby.

I have avoided using the usual chickpea water or aquafaba. Its beany taste can overpower a delicate flavour like strawberry.

Instead, I use a plant starch called Kuzu, which comes from the chicory plant. It's not so commonly used, but it gives fantastic results. I buy the Clearspring brand from Amazon or Health Food shops. This starch sets the berry puree into a smooth, neutral flavoured and translucent paste. This, when added to lightly whipped cream, gives a beautifully stable mousse. Almost like the kind you'd get from whipped egg whites.

Three bowls of strawberry dessert with a sprinkle of red powder on top, surrounded by a bowl of fresh strawberries.

Easy Dairy-free Strawberry Mousse Recipe

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can be gluten-free makes 6

ramekins or small bowls

50 g cold water
275 g strawberry coulis or puree
250 ml dairy-free whipping cream I like Oatly
3-5 tbsp of icing sugar to taste
1 freeze-dried strawberry (for decoration (optional))

Place the kuzu and cold water in a saucepan and stir until dissolved
Pour in the coulis/puree and bring to a boil, stirring all the time. Keep the mixture bubbling away and whisk for two minutes until you have a smooth and elastic mixture. Transfer to a baking sheet, cover with clingfilm to stop it getting a skin and leave to fully cool.
Meanwhile whisk the cream until soft peaks, add the icing sugar and whisk in.
Whisk the coulis mixture to slacken it and then whisk into the cream until it is fully incorporated.
Spoon or pipe the mousse on top and level off
Decorate with finely grated freeze dried strawberry if you like
Place in the fridge for at least an hour to firm up.

Dessert

strawberry mousse