Vegan Cranberry Orange Mousse
It can be a challenge getting a holiday meal on the table. With an extensive list of things to prepare, it is nice to have things which can be made ahead of time, especially desserts! Today I am sharing with you a festive Cranberry Orange Mousse that can be made a day in advance. Not only is it super simple to make, it is vegan and so delicious! The secret ingredient that makes it so good is the coconut milk. When chilled and whipped up, it becomes the consistency of whipped cream and tastes decadent without all the dairy. This is nice to make the day before and pull out when ready to serve dessert!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a high speed blender, combine all ingredients and blend until smooth. Place in a glass bowl, and place in the freezer, whisking every 15 minutes until thick like mousse. Store in the fridge until ready to serve. Serve in festive glasses. *Chill the cans of coconut milk, then open them and take out the thick cream for the recipe, saving the water at the bottom of the can for another use.
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