For this recipe, a high-speed blender or a food processor will be required.
Make sure the cashew nuts are soaked overnight, or for at least 30 minutes in boiling water. Place the cashew nuts, passion fruit pulp, coconut oil, coconut milk, maple syrup, vanilla extract, and cardamon inside the blender and blend on high speed until smooth and creamy.
Add the mixture into two big glasses, bowls, or mason jars. Then place the mixture into the fridge for at least 2 hours or until the mousse get a sturdy texture.
Serve with vegan whipped cream and passion fruit seeds over.
