In a medium bowl, pour boiling water on the cashews and soak for at least 4 hours. Overnight is best as it will result in the smoothest cashew cream.

Drain and rinse the cashews and put in a high-powered blender with the strawberries (put a few berries aside for garnishing is you wish), coconut cream, lemon juice, maple syrup, and sea salt. Blend on a high speed for approximately 2 minutes, or until the cashews and strawberries are smooth and creamy. Scrape the sides of the blender halfway through blending.

In a mixing bowl with a whisk attachment, beat the aquafaba and vanilla for 5 to 15 minutes on the highest speed. Aquafaba has a mind of its own and can whip up quickly or take a long time. Be patient and trust the process. It will whip into stiff peaks. Don’t give up on it.

Scrape the strawberry cashew cream into a large mixing bowl and fold the meringue into the cream until it’s fully combined. It should be light and fluffy and full of air bubbles.

Spoon the mousse into serving dishes and refrigerate for an hour. Cover if you’re going to refrigerate for longer than an hour.

Garnish with chopped strawberries and shaved or grated dark chocolate