Vegan Lemon Posset

You know how I feel about lemon zest… I use it like a secret weapon in the kitchen to instantly lift a dish and awaken the senses. This Vegan Lemon Posset is no exception. It’s one of the cleanest, most refreshing desserts I’ve made, and it just happens to be made with tofu (yes, tofu!) for that silky, fluffy texture that makes each spoonful feel luxurious without being heavy.

Ingredients

• 1 can (13.5 oz) coconut cream
• ¾ cup (150g) organic granulated sugar
• 6 tbsp lemon juice
• 1 tbsp lemon zest
• 12 oz firm silken tofu
• Pinch of salt
• ½ tsp vanilla

Directions

1. Get your lemons ready. If you’re serving in lemon halves (which makes for the prettiest presentation!), start by slicing each lemon lengthwise. Gently scoop out the inside with a spoon and place the flesh in a strainer over a bowl to catch the juice. Pat the empty lemon shells dry… they’ll be your little citrus bowls for serving.
2. In a small saucepan over medium-low heat, combine the coconut cream and your sweetener of choice. Let it gently simmer for a few minutes, stirring occasionally, until everything is smooth, creamy, and fully dissolved. You’re looking for that luscious, well-blended consistency without boiling.
3. Add the fresh lemon juice, plenty of vibrant zest (you know I love a heavy hand here!), and a pinch of mineral-rich salt to the same saucepan. Give it a gentle stir and let it simmer for just another minute so all those flavors can come together.
4. Cool for 15 minutes. ​Remove the lemon posset mixture from the heat. Cool for 15 minutes.
5. Blend with silken tofu. ​Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
6. Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
7. Garnish with fresh berries, mint, or even coconut whipped cream! Enjoy.