Lemon Posset is a traditional British dessert made with double cream, sugar and lemons. This is my vegan version and it is absolutely delicious, it’s the perfect Summer dessert – its creamy, light and delicious.
Vegan Lemon Posset
Lemon Posset is a traditional British dessert made with double cream, sugar and lemons. This is my vegan version and it is absolutely delicious, it's the perfect Summer dessert – its creamy, light and delicious.
Ingredients
- 400 ml vegan double cream
- 350 g silken tofu
- 170 g caster sugar
- 2 tsp vanilla extract
- 2 lemons juiced
- 1 lemon zested
Instructions
- If you want to serve in lemons, grab a bunch of lemons and slice around the insides and scoop them out. Juice the insides by pushing them through a sieve and use this lemon juice in the pudding (you'll need 5-6 tbsp)
- Start by adding the vegan double cream and sugar to a pan over a low heat, heat for a few minutes while stirring until the sugar has dissolved. Take off the heat and stir in the vanilla extract, lemon juice and lemon zest (taste at this point and add more lemon juice/zest if you prefer it lemon-ier!)
- Once it's cooled down, add it to a blender along with the silken tofu and blend until smooth.
- Pour into your ramekins (or lemons with the insides scooped out) and refrigerate for 2 hours (or longer) before serving.
- Enjoy! It's delicious topped with with shaved vegan white chocolate and raspberries.
