This dairy-free lime mousse is made with cashew cream, a miraculous substitute for almost any type of cow cream. Cashew cream is simply raw, soaked cashews blended with filtered water.
Limes are available year-round, but they’re abundant throughout the summer and fall. I juice fresh limes and keep a supply of frozen lime juice in my freezer at all times. They have no seeds, so are easy to juice. You can zest the rinds and freeze the lime zest in a zip-top bag.
I color this lime mousse with spirulina, a “superfood” made from dried blue-green algae that I use as a natural green food coloring. Spirulina is quite nutritious, but it can be contaminated with neurotoxins, so I use it sparingly and never as a nutritional supplement. (I keep a bottle of powdered spirulina in my freezer, as spirulina can get rancid at room temperature.)
If you don’t have cashew cream on hand, you must plan ahead to make this mousse. Soak raw cashews overnight (or for at least 8 hours), drain, then blend the soaked cashews with a little filtered water to make a delightful, creamy base for this mousse.
Toss the remaining ingredients into the blender, and in a few moments, you will have lime mousse. Eat it all by itself, or use the mousse as a topping or dressing for fresh fruit. It adds a luxurious creamy texture and sweet-tart flavor to summer fruits.
Dairy-Free Lime Mousse
Dairy-free lime mousse is made from cashew cream, a blend of raw cashews and water. It's creamy and tart and flavored with fresh lime juice and lime zest.
- 1 1/2 cups raw cashews, soaked overnight in filtered water and drained
- 1/4 to 1/3 cup filtered water
- Juice of two limes, plus zest of two limes
- 1/4 teaspoon organic spirulina powder
- 1 1/2 tablespoons organic coconut oil
- ½ teaspoon liquid stevia
- 2 tablespoons xylitol
- 2 teaspoons vegetable glycerin
- 1 teaspoon organic maple syrup
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sea salt
Put the drained cashews and filtered water into a blender, and blend until very smooth and creamy.
Stir in the remaining ingredients, and blend thoroughly.
Pour into a glass container, cover and refrigerate for several hours until ready to serve.
Store in the fridge, tightly covered, for up to three days.
The amount of water you'll need for the cashew cream will vary depending upon how thick you want the cashew cream to be. Start with 1/4 cup water, and add a little more water if the cashew cream is too thick. You can make cashew cream in a food processor, but a blender (preferably a high-speed blender) works best.