Vegan Lemon Posset Recipe

• active time: 8 hours 20 minutes
• total time: 8 hours 25 minutes

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

Mesh strainer (if serving in lemon halves)

Medium saucepan

Spatula

High-speed blender

Ramekins (if not serving in lemon halves)

Directions

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.