This Vegan Key Lime Mousse is tasty enough to serve to everybody and fits many different special dietary needs. It’s a wonderful dish to serve at parties because it’s dairy free, sugar free, gluten free, vegan and more!
When I was a child growing up in New Jersey, we’d spend our winter holidays in the Florida Keys. I fell in love with the things key lime flavored like key lime dish , key lime ice cream, key lime sauce, key lime slushies, key lime candy — you name it!
I particularly love key lime pie. However, I am unable to deal with the sweetened condensed milk in the majority of key lime pie recipes. It gives me the worse stomach ache ever!
My solution was to create a key lime mousse made with tofu. It has all of the great taste and creaminess of key lime pie with no dairy!
It’s super easy to make because you combine all the ingredients in your blender just like you would a smoothie. Then you pour the dairy free mousse into bowls, chill and serve. Easy!
Best of all, this is a 100% vegan mousse — no milk, no honey, no eggs!
This is a wonderful dessert to serve at a Mother’s Day brunch, especially if your mother her sugar intake. That is because I use a powdered monk fruit sweetener instead of sugar.
My favorite brand is Monk Fruit from the Raw. (You can use powdered sugar if you don’t mind the calories.)
As there’s no pie crust to worry about, it’s gluten free, too. But this Vegan Key Lime Mousse creates a terrific pie filling. To keep it gluten free, I like using Mi-Del Gluten Free Pie Crusts. These are not vegan however.
The key lime mousse 15 minutes to make, but you have to let it cool and set up for an hour or so in the refrigerator.
This sugar free mousse can quickly be made for a dinner party if you keep the ingredients on hand, since they keep in the fridge for months at a time.
But don’t tell anyone at the brunch that the dessert is made of tofu, unless they have a food allergy of some sort and need to know the ingredients. That’s because some people think tofu is yuck and will not eat it.
My children thought the key lime mousse was created with it was yogurt and said it was delicious and just produced”yuck faces” after I let the tofu cat out of the bag.
More tips making sausage key lime mousse
DON’T substitute regular lime juice to it. Your results will not be exactly the same.
Your guests will flip over the presentation!
amzn_assoc_tracking_id = “thmacoonadi02-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_design = “enhanced_links”;
amzn_assoc_asins = “B07G8W9M64”;
amzn_assoc_placement = “adunit”;
amzn_assoc_linkid = “dba383129b9dac4d463b60ce916d07ce”;
I served the vegan mousse at my husband’s”Tofu vs. Bacon” work celebration . It came in second place with several accolades.
Since limes can be pricey, after zesting and using the limes as garnish, cut the skillet up to use in cocktails, seltzer or ice water. Or squeeze the limes over fish or chicken dishes. Don’t let them go to waste!
Vegan Key Lime Mousse
- 3 fluid ounces Nellie and Joe’s Famous Key Lime Juice
- 8 oz Tofutti non-dairy cream cheese
- 16 ounces Nasoya Organic Silken Tofu
- 3/4 cup powdered monk fruit
- 1 teaspoon gluten free pure vanilla
- 2 tablespoons lime zest (from approximately 3 limes) — store Additional zest and lime slices for garnish
- Raspberries for garnish (optional)
- Blend all ingredients except garnish in blender or food processor. Blend until smooth.
- Pour key lime mousse into four bowls. Chill in refrigerator for one hour.
- Garnish with additional zest, lime slices and raspberries just before serving.
- Serving size: 1/4 of recipe
Originally published on May 9, 2014. Updated with new images and information.