1. Gather the ingredients.

• 3 cups cranberries
• 6 Tbsp orange juice, divided
• 8 Tbsp maple syrup, divided
• 1 12oz container of silken tofu (such as organic mori nu)
• ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 1 ½-2 cups prepared vegan whipped topping (such as Soyatoo! or MimiCreme)

2. Prepare the cranberry “sauce”.

In a saucepan, place the cranberries, 3 Tbsp of orange juice and 3 Tbsp maple syrup. Heat over medium high until the cranberries start to sizzle and break down. Turn down heat if they are sputtering.

3. Break down the cranberries.

Simmer for about 5 minutes, until the cranberries have collapsed and most of the liquids have been absorbed. Remove from the heat and let cool.

4. Blend the rest of the ingredients.

Put mixture in a food processor and blend well. It should look like a cranberry gel. Blend in the silken tofu and add the rest of the orange juice, maple syrup, and extracts. Let chill in the refrigerator for a few hours to firm up.

5. Finish the mousse.

Scoop out cranberry mousse into a large bowl and gently mix in the whipped topping, keeping the mousse as airy as possible. I used 1 1/2 cups of Soyatoo! and loved the texture, but adding in an extra 1/2 cup would make it even more fluffy.

6. Divide and serve.

Carefully, divide the mousse into serving bowls (perhaps over some graham cracker or gingerbread cookie crumbs) and serve immediately! Serves 4-6.

Vegan Cranberry Mousse

Serves 4-6

• 3 cups cranberries
• 6 Tbsp orange juice, divided
• 8 Tbsp maple syrup, divided
• 1 12oz container of silken tofu (such as organic mori nu)
• ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 1 ½-2 cups prepared vegan whipped topping (such as Soyatoo! or MimiCreme)

Gather the ingredients. In a saucepan, place the cranberries, 3 Tbsp of orange juice and 3 Tbsp maple syrup. Heat over medium high until the cranberries start to sizzle and break down. Turn down heat if they are sputtering. Simmer for about 5 minutes, until the cranberries have collapsed and most of the liquids have been absorbed. Remove from the heat and let cool. Put mixture in a food processor and blend well. It should look like a cranberry gel. Blend in the silken tofu and add the rest of the orange juice, maple syrup, and extracts. Let chill in the refrigerator for a few hours to firm up. Scoop out cranberry mousse into a large bowl and gently mix in the whipped topping, keeping the mousse as airy as possible. I used 1 1/2 cups of Soyatoo and loved the texture, but adding in an extra 1/2 cup would make it even more fluffy. Carefully, divide the mousse into serving bowls (perhaps over some graham cracker or gingerbread cookie crumbs) and serve immediately!