High Protein Vegan Vanilla Mousse

This High Protein Vegan Vanilla Mousse is the perfect mix of indulgence and nutrition. It’s silky, fluffy, and subtly sweet while delivering a serious protein boost.

I absolutely love this mousse because it feels like a café dessert but is secretly nourishing. It’s loaded with plant protein thanks to soy yoghurt and vanilla pea protein powder, making it a smart snack or post-workout treat. It’s also so easy to whip up – literally. You can make it in under 10 minutes, and it requires just a few ingredients you can easily find at any supermarket.

I initially made this as a type of frosting for cake, but when I tried it, it was so tasty that I couldn’t stop eating it! And unlike “real” frosting, it won’t make you sick if you over eat it. Win! And, it doesn’t contain coconut milk, silken tofu or cashew nuts which seem to be a staple in vegan mousses. Although I love coconut, after a while, you get a bit sick of everything tasting like coconuts!

I wanted to create a vanilla cream that was similar to my mascarpone cream, but without the effort of straining and boiling the milk. If you have the time, my mascarpone is a game0-changer, but this is a really good option if you’re not feeling like Ballerina Farm.

The plant cream gives it a rich and decadent texture, while the protein powder makes it more satisfying than your average dessert. Because it’s naturally dairy-free, it’s gentle on the stomach, and the pea protein is a complete protein source. I often serve it with fresh berries, which add antioxidants and balance the sweetness. Plus, it’s versatile – you can layer it into parfaits, use it as a frosting, or spoon it over baked oats for the ultimate breakfast-meets-dessert moment. Honestly, it’s one of those recipes that make eating vegan feel exciting and easy.

Main Ingredients & Why We Use Them

• Flora plant cream – This gives the mousse its light and airy texture while keeping it dairy-free. Ahh, Flora plant cream, let me count the way I love you! I’ve used this in probably over 10 recipes so far, and can’t expound the virtues of this cream. It really does taste like the real thing!
• Icing sugar – Adds sweetness and helps stabilise the whipped cream for that classic mousse fluffiness. Don’t be afraid to use icing sugar honestly. It helps to thicken it up – you could achieve the same thing with cornstarch and maple syrup, but icing sugar just tastes better!
• Soy yoghurt – A high-protein plant-based yoghurt that adds tang, creaminess, and extra protein. I used one which has a touch of vanilla, and I thought it looked really lovely with the specks of vanilla.
• Vanilla pea protein powder – Boosts the protein content while enhancing the vanilla flavour.
• Pinch of salt – Balances sweetness and enhances all the other flavours.
• Vanilla essence – Not necessary, but I addded it to up the vanilla flavour.

High Protein Vegan Vanilla Mousse Ingredients

How to Make It

Whip the plant cream and icing sugar together until soft peaks form. Gently fold in the soy yoghurt, protein powder, and salt until smooth and fluffy. Chill for at least 30 minutes before serving to let the flavours meld and the texture set.

Variations and Substitutes

You can swap the soy yoghurt for coconut yoghurt for a richer, tropical flavour, though it will lower the protein slightly. If you don’t have vanilla protein powder, use plain protein powder and add a dash of vanilla extract. For a chocolate version, simply mix in a tablespoon of cacao powder. You can also fold through crushed biscuits, chopped nuts, or fruit puree for fun texture and flavour twists.

Equipment

A hand mixer works really well, just an electric hand held one will do the job. A high-speed blender could also be used, but I haven’t tried it. I don’t think you’ll get the same airy, thick nature as when you you use a electric mixer.

How to Serve It

Serve this mousse in small glasses or jars, topped with fresh berries, on top of my Sticky Date Cacao Baked Oats with cocoa, or a sprinkle of granola. It’s also amazing layered into a trifle or spooned over warm baked oats for breakfast.

How to Store It

Keep your mousse in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving if it’s been sitting for a while.

How to Make It