In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly.
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VEGAN CUCUMBER MOUSSE INGREDIENTS
Pickled cucumbers: cucumbers, white wine, sugar, balsamic vinegar, corn syrup and mustard seeds
Cucumber tartare: cucumbers, mint, olive oil, salt and pepper
Cheese mousse: almond flour, water, cornstarch, agar-agar powder, nutritional yeast, salt, grape seed oil and lemon juice.
Cucumber jelly: cucumber, mint, agar-agar and salt
HOW TO MAKE CUCUMBER MOUSSE
To make pickled cucumbers:
- Cut the cucumbers lengthwise into 1/16 in. slices.
- In a saucepan over a medium heat, bring the vinegar, wine, sugar and corn syrup to a boil.
- Add the mustard seeds, remove from heat.
- Let cool to room temperature, pour over the cucumber slices and refrigerate for 2 hours.
To make cucumber tartar:
- Cut the cucumbers half lengthwise, scoop out the seeds.
- Cut into small chunks.
- Combine the cucumber, mint (dried mint), and season with olive oil, salt and pepper.
To make cheese mousse:
- Combine all of the ingredients in a food processor.
- Pour the mixture into a pan. Stir in frequently over medium heat. It will thicken as it heats.
- Remove from heat.
- Pour the cheese mixture into the silicon molds to half-fill.
- Spoon a little cucumber tartar on top and pour in the remaining mousse.
- Freeze for 1 hour until set.
To make cucumber jelly:
- Using immersion blender blend cucumber and mint.
- Strain the mixture with a colander.
- Pour into a saucepan. Add agar-agar powder.
- Let boil for 2 minutes and remove from the heat. Stir in salt.
- Pour a layer into a silicon mold and cill until set.
To serve:
- Place a cheese mousse on a serving plate, add cucumber jelly on the top.
- Drain pickled cucumbers and arrange them around the mousse.
I hope you will love these Cucumber Mousse recipe because it’s:
Dairy-free
Made from whole ingredients
and absolutely delicious!
Other recipe to try:
VEGAN CUCUMBER MOUSSE
Ingredients
Pickled Cucumbers
- 3 small cucumber
- 1/4 cup white wine
- 2 tbsp balsamic vinegar
- 3 tbsp cane sugar
- 2 tbsp corn syrup
- 1 tsp mustard seeds
Cucumber Tartar
- 2 small cucumbers
- 1 tsp mint
- 1 tsp olive oil
- salt and pepper
Cheese Mousse
- 1/2 cup almond flour
- 1 cup water
- 1 tsp cornstarch
- 1 tsp agar-agar
- 1/2 tbsp nutritional yeast
- 2 tbsp grape seed oil
- 1 tsp salt
- 1 tsp lemon juice
Cucumber Jelly
- 3 small cucumbers
- 1 tbsp mint
- 1 pinch salt
- 1 tbsp agar-agar
Instructions
Pickled Cucumbers
- Cut the cucumbers lengthwise into 1/16 in. slices.In a saucepan over a medium heat, bring the vinegar, wine, sugar and corn syrup to a boil.Add the mustard seeds, remove from heat.Let cool to room temperature, pour over the cucumber slices and refrigerate for 2 hours.
Cucumber Tartar
- Cut the cucumbers half lengthwise, scoop out the seeds.Cut into small chunks.Combine the cucumber, mint (dried mint), and season with olive oil, salt and pepper.
Cheese Mousse
- Combine all of the ingredients in a food processor.Pour the mixture into a pan. Stir in frequently over medium heat. It will thicken as it heats. Remove from heat. Pour the cheese mixture into the silicon molds to half-fill. Spoon a little cucumber tartar on top and pour in the remaining mousse. Freeze for 1 hour until set.
Cucumber Jelly
- Using immersion blender blend cucumber and mint. Strain the mixture with a colander. Pour into a saucepan. Add agar-agar powder. Let boil for 2 minutes and remove from the heat. Stir in salt. Pour a layer into a silicon mold and cill until set.
Serve
- Place a cheese mousse on a serving plate, add cucumber jelly on the top. Drain pickled cucumbers and arrange them around the mousse.
Nutrition
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