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This Vegan Lemon Posset is a simple, refreshing, silken tofu dessert with a rich, custard-like consistency. No animal products are required for this lush, citrus-filled Spring dessert!
Table of Contents
What is lemon posset?
Lemon Posset is a classic British dessert that originated in the Middle Ages. The first version of the recipe started as a hot drink made with a spiced milk mixture curdled with wine or ale. Over time, it morphed into a citrus-infused dessert.
The traditional recipe uses three simple ingredients: cream, sugar, and fresh lemon juice. After simmering, cooling, and chilling, the mixture takes on a thick, custard-like consistency, similar to that of Crème Brûlée, panna cotta, or lemon tarts.
We’ve completely veganized the Spring dessert by swapping the dairy cream for coconut cream and adding silken tofu for its creamy consistency and protein structure.
It’s an elegant dessert perfect for special occasions like a Spring dinner party, Mother’s Day, Easter, at-home date nights, and tea parties. Now, let’s dig into the details!
Do you love lemon desserts? Try these popular vegan recipes next! Glazed Vegan Lemon Loaf, Lemon Rosemary Bars, Gluten-Free Lemon Poppyseed Loaf, and Lemon Poppyseed Breakfast Cookies!
Ingredients You’ll Need
- Coconut cream: Lemon posset is typically made with heavy cream. We opted for coconut cream, which has a similar high-fat content and rich, creamy texture and is typically easier to find than store-bought vegan heavy cream. A can of full-fat coconut milk may work—use the hard white part.
- Sugar: Use granulated white sugar to keep the posset’s color light. If possible, opt for organic to ensure the sugar is vegan.
- Lemon: For the best bright lemon flavor, you’ll need fresh lemon juice and zest (from 1 to 2 medium-sized lemons). Additionally, if you serve this Spring dessert in lemon halves, you will need 6 additional large-sized lemon rinds.
- Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner.
Equipment Needed
- Mesh strainer (if serving in lemon halves)
- Medium saucepan
- Spatula
- High-speed blender
- Ramekins (if not serving in lemon halves)
How to Make Vegan Lemon Posset
- Prepare the lemons. If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel.
- Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined.
- Add lemon juice, zest, and salt. To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more.
- Cool for 15 minutes. Remove the lemon posset mixture from the heat. Cool for 15 minutes.
- Blend with silken tofu. Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
- Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
- Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves.
Recipe FAQs
The biggest difference between the two classic desserts is the thickening agent. Traditional posset thickens when the acid in the lemon juice reacts with the proteins in the cream (or the silken tofu in this recipe). Panna cotta, on the other hand, sets with the help of gelatin.
Silken tofu plays a very important role in this recipe by adding protein and contributing to the creamy texture. Without silken tofu, the creamy dessert will not set properly.
If you are allergic to soy or prefer soy-free desserts, try our Vegan Strawberry Mousse! It is a similar chilled dessert with a light, smooth texture that is perfect for Spring occasions.
Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners will add too much excess liquid to the mixture and prevent it from setting. To keep the correct ratio, granulated sugar is required.
This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.
Quick Tips
- Keep the heat low. You want the heat to be just high enough to dissolve the sugar and gently simmer the mixture. If the mixture is too hot and begins to boil, the coconut cream may separate and curdle.
- Strain for a completely smooth texture. If you want the texture to be completely smooth, strain the lemon posset mixture to discard the lemon zest before pouring into the lemon halves.
- Chill for at least 8 hours. For the perfect texture, it is essential to let the vegan lemon posset set for a minimum of 8 hours. Make this dessert the night before and refrigerate overnight.
- Use a piping bag. If you have trouble filling the lemon halves without spilling, transfer the lemon posset to a piping bag. This will make it easy to fill the lemons without a mess.
More Recipes Using Silken Tofu You May Enjoy:
Dessert
Silken Tofu Chocolate Mousse
Gluten Free
Vegan Chocolate Pumpkin Mousse Tart
Holiday
Creamy Ube Pie (Vegan)
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Print
Vegan Lemon Posset Recipe
- Total Time: 8 hours 25 minutes
- Diet: Vegan
Description
This Vegan Lemon Posset is a simple, refreshing silken tofu dessert complete with a rich, custard-like consistency. No animal products required for a lush, citrus-filled Spring dessert!
Ingredients
- 1 can (13.5 oz) coconut cream
- ¾ cup (150g) granulated sugar
- 6 tbsp lemon juice
- 1 tbsp lemon zest
- 12 oz firm silken tofu (see notes)
- Optional: pinch of salt
- Optional: ½ tsp vanilla
Equipment
- Mesh strainer (if serving in lemon halves)
- Medium saucepan
- Spatula
- High-speed blender
- Ramekins (if not serving in lemon halves)
Instructions
- Prepare the lemons. If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel.
- Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined.
- Add lemon juice, zest, and salt. To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more.
- Cool for 15 minutes. Remove the lemon posset mixture from the heat. Cool for 15 minutes.
- Blend with silken tofu. Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
- Chill overnight. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
- Enjoy! Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves.
Notes
- Sweetener: Maple syrup or any other liquid sweetener, such as vegan honey or agave, will not work. These sweeteners add too much liquid to the mixture and prevent it from setting. Granulated sugar is required to keep the correct ratio.
- Storage: This lemon posset recipe will keep for 2 to 3 days in an airtight container in the refrigerator. Lemon posset chilled in lemon halves will spoil faster than posset in ramekins.
- Firm silken tofu: We’ve tested this recipe using refrigerated and shelf-stable firm silken tofu. Shelf-stable firm silken tofu yields the best results as it is thicker. The refrigerated version works well, but the final texture is thinner.
- Lemon Halves: If poured into lemon halves, this recipe fills about 5-6 large lemons.
- Texture: If you want the texture to be completely smooth, you can strain the mixture to discard the lemon zest before pouring into the lemon halves.
- Prep Time: 8 hours 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
