Smooth, creamy, and indulgent mousse made with avocado, non-dairy yogurt or sour cream, and cilantro.
On a recent trip to Orlando, Florida, I enjoyed eating Sope de Chorizo at Jardin de Fiestas located at Disney’s Epcot. This vegan delight featured a plant-based ground chorizo on fried corn dough with black beans and avocado mousse.”
In my attempt to recreate this tasty treat, I had to first create an avocado mousse. I started with my Zesty Crema used on my Plant-based Street Tacos and added an avocado and cilantro; and swapped cumin and lime juice for the smoked paprika and lemon juice. The avocado and cilantro provide incredible color and flavor.
When this Avocado Mousse is combined with Instant Pot Cuban Black Beans and Plant-based Taco Filling in versatile Green Plantain Cups, it’s magic. Disney-like magic. By that I mean the results are simply incredible and exactly what I hoped for!!
I love that this Avocado Mousse can be made in about five minutes, start to finish. Not only is it super easy to make, it’s also vegan, plant-based, oil-free, nutritious, and delicious. It’s also super rich, creamy, and indulgent.
This Avocado Mousse is extremely versatile as well. So many possibilities to choose from!! Some ideas to get you started include tacos, taco salad, bowls, wraps, burritos, tostadas, and more.
One important note must be made. Because the Avocado Mousse is made with avocados, this mousse should be made the day the same day it is served. While it doesn’t oxidize as quickly as fresh avocados or guacamole, the gorgeous vibrant green hue does diminish over time.
And since I eat with my eyes, I want my colors to look their best when I eat them. That’s why I highly recommend you wait until the day of before throwing the ingredients in the blender to make this tasty Avocado Mousse. Then, when you’re ready to serve, enjoy a dollop of avocado mousse atop or on the side and serve.
One more note, I have successfully reheated this Avocado Mousse when I reheated my Black Bean Plantain Cups with Avocado Mousse fully intact. I was extremely pleased with how well the cups, beans, taco filling, and mousse all held up in the microwave and oven. That being said, I still recommend waiting to top the mousse until just before serving.
I hope you enjoy this Avocado Mousse as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 hass avocado
- ½ cup Non-dairy Yogurt or Vegan Sour Cream
- 2 limes, juiced (2 Tbsp)
- 3 Tbsp cilantro
- 1 tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne
- ¼ tsp salt (optional)
Instructions
- Combine all of the ingredients in a high-speed blender.
- Process on high speed until smooth and creamy.
- When you’re ready to serve, spoon a dollop of avocado mousse atop your featured recipe and serve.
- To store, transfer the avocado mousse to an air-tight container. Place a piece of plastic wrap directly on the surface to discourage discoloration resulting from oxidation.
Notes
This mousse should be made the day it’s being served. While it doesn’t oxidize as quickly as fresh avocados or guacamole, the gorgeous vibrant green hue does diminish over time. It’s best enjoyed within 12 hours.
I have successfully reheated these Black Bean Plantain Cups with Avocado Mousse fully intact. The cups, beans, taco filling, and mousse all held up well in the microwave and oven. That being said, I still recommend waiting to top the mousse until just before serving.
Inspired by Jardin de Fiestas located at Disney’s Epcot in Florida.
Avocado Mousse
Equipment
- high speed blender
Ingredients
- 1 hass avocado
- ½ cup Non-dairy Yogurt or Vegan Sour Cream
- 2 limes juiced (2 Tbsp)
- 3 Tbsp cilantro
- 1 tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne
- ¼ tsp salt optional
Instructions
- Combine all of the ingredients in a high-speed blender.
- Process on high speed until smooth and creamy.
- When you’re ready to serve, spoon a dollop of avocado mousse atop your featured recipe and serve.
- To store, transfer the avocado mousse to an air-tight container. Place a piece of plastic wrap directly on the surface to discourage discoloration resulting from oxidation.
Been making an avocado-sour cream blend for years now here in South Texas. While I’m not vegan, I do have a severe dairy allergy that has me constantly on the lookout for replacements of old favourites.
South Texas tip: Add a dash of cumin and Mexican oregano to this and to your crema. Now you’re closer to authentic.
Oh–and my original use for avocado-sour cream was as a layer of that, then a spoonful of mango salsa and finally some chopped up Mexican peanuts as a topping for tilapia. But the combo works on nearly anything. I once served it over a bowl of baby white corn kernels. Scary good that way, and that’s totally vegan.