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I made a vegan avocado mousse today, following this recipe.I added some cinnamon and sugar. It tastes ok, but something's missing, anybody have any suggestions to round this out?
what kind of vegan milk did you use?I would be tempted to use black coffee instead of the soy/nut milk (but probably a scant 1/4 c.). The avocado should be providing the creamy mouthfeel well enough.
oh i also think i used dark choc almond silk.
I am going to say, my recipe uses agave, yours honey, and agave is a lot sweeter, so maybe that is the difference?