Savoury mousse… and it’s vegan!

Savoury mousse… and it’s vegan!

Good morning! 🙂

I still have loads to do but quickly wanted to share this lovely recipe with you! This was one of my three recipes which were made from the same base – you already had the dessert (chocolate dessert), this one could be a starter, used as a dip or a tasty addition to a main salad. One still left to post which is my favourite of the three (I think 😛 ) but for now have a look at this light summery creamy mousse… yumyum!

When I made this dish, my avocado was too hard to even get out of the skin let alone mash into a dip, so I baked it in the oven on Gas Mark 4 (350f / 180c) for 45 minutes. This made the avocado softer, creamier and avoided the need to add lemon juice to prevent browning. Please feel free to use raw avocado (add a teaspoon of lemon juice) in this dish but note that the end result will be slightly different!


  • 100g (1 medium) avocado
  • 100g silken tofu (pressed & drained)
  • 1/8 teaspoon salt (I used pink Himalayan)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon coriander powder
  • 1/8 teaspoon black pepper
  • 20g cucumber diced
  • 20g red pepper diced
  • 80g (1 medium) tomato diced


  1. Bake the avocado, remove from skin and pop in a blender (you can alternatively mash by hand).
  2. Add the tofu and blitz together until fully combined and smooth (this will take longer by hand but is possible).
  3. Mix in the salt, paprika, coriander and black pepper.
  4. Stir through the cucumber, red pepper and tomato (with the juices). Combine thoroughly and chill in the fridge until ready to serve.
  5. Enjoy!

Serve & Store

  • Serve as a starter in a bowl of salad. Sprinkle with sesame and poppy seeds for extra taste!
  • Use as a dip for crudités – cucumber, carrot and pepper sticks go great with this.
  • Add it to a mixed salad maybe with some houmous and cashew cheese dip.
  • Spread it on some bread to make a great sandwich.
  • Keeps in the fridge for up to five days!


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