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