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You are here: Home / Afternoon Tea / VEGAN CUCUMBER MOUSSE

VEGAN CUCUMBER MOUSSE

July 8, 2022 by Plant-basedrcp Leave a Comment

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In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly.

vegan cucumber mousse


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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 

vegan cucumber mousse

HOW TO MAKE CUCUMBER MOUSSE

To make pickled cucumbers:

  1. Cut the cucumbers lengthwise into 1/16 in. slices.
  2. In a saucepan over a medium heat, bring the vinegar, wine, sugar and corn syrup to a boil.
  3. Add the mustard seeds, remove from heat.
  4. Let cool to room temperature, pour over the cucumber slices and refrigerate for 2 hours.

vegan cucumber mousse

To make cucumber tartar:

  1. Cut the cucumbers half lengthwise, scoop out the seeds.
  2. Cut into small chunks.
  3. Combine the cucumber, mint (dried mint), and season with olive oil, salt and pepper.

To make cheese mousse:

  1. Combine all of the ingredients in a food processor.
  2. Pour the mixture into a pan. Stir in frequently over medium heat. It will thicken as it heats.  
  3. Remove from heat. 
  4. Pour the cheese mixture into the silicon molds to half-fill. 
  5. Spoon a little cucumber tartar on top and pour in the remaining mousse. 
  6. Freeze for 1 hour until set. 

To make cucumber jelly: 

  1. Using immersion blender blend cucumber and mint. 
  2. Strain the mixture with a colander. 
  3. Pour into a saucepan. Add agar-agar powder. 
  4. Let boil for 2 minutes and remove from the heat. Stir in salt. 
  5. Pour a layer into a silicon mold and cill until set. 

vegan cucumber mousse

To serve: 

  1. Place a cheese mousse on a serving plate, add cucumber jelly on the top. 
  2. 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: 

Cucumber Salad 

Cucumber Tea Sandwich 

French Cold Cucumber Soup 

Mango Chutney 

vegan cucumber mousse

VEGAN CUCUMBER MOUSSE

Plant-basedRecipes
In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 2 hours hrs
Course Appetizer
Cuisine American
Servings 4
Calories 287 kcal

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

Calories: 287kcalCarbohydrates: 31gProtein: 6gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 612mgPotassium: 497mgFiber: 4gSugar: 24gVitamin A: 282IUVitamin C: 11mgCalcium: 94mgIron: 2mg
Keyword vegan cucumber mousse
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cucumber mousse

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Filed Under: Afternoon Tea, Side Dish Tagged With: side dish

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