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This Vegan Lemon Posset is a perfect, no-baked summer dessert. It’s super creamy with a beautiful lemony taste, super easy to make with only 5 ingredients!
Story behind this Vegan Lemon Posset
So, recently I moved to a temporary place in Kent. Because it is a shared house where I don’t have much space and time in the kitchen, I try to make more no-baked, quick and easy recipes.
I browsed for a while online and suddenly saw Lemon Posset. To be totally honest, I had never heard of this dessert before. But after a few googling to understand it, this lemon posset sounds just like what I need: no-bake, only a handful of ingredients, and it’s lemon-flavoured!
As usual, (or should I say unusual?) this recipe is not like traditional lemon posset, which is made from double cream, lemon juice, sugar. No cream and any animal products is used in this recipe. Instead, it’s cashew-based, sweetened with maple syrup, and still super easy to make!
What’s special about this Vegan Lemon Posset?
- Vegan, no dairy, no animal products
- Super creamy, cashew-based deliciousness
- Made with only 5 ingredients!
- No-bake, just some time to set up
What do we need for Vegan Lemon Posset
- Raw cashews: Here we are going to use raw cashews to make our cashew cream!
- Soy milk: Here I use unsweetened one. You can also use sweetened one if that’s what you have. Just cut down 1/2 tablespoon of syrup first and taste to add more if you feel like it.
- Maple syrup: It’s our sweetener in this recipe. You can also use agave syrup or another type of vegan syrup.
- Lemons: This is our hero ingredient. We are using both juice and zest. Make sure to use fresh lemon because it does make a difference!
- Biscuits: My top go-to are vegan lemon biscuits or oat biscuits. You can use homemade or store-bought one.
Optional ingredients: Salt & pure vanilla extract. They are optional but highly recommended added them if you have them at hand.
How to Make Vegan Lemon Posset
This is a super easy and quick recipe. You just need a blender to work for you.
- Drain cashews: Ideally soak the cashews in drinking water for 6–8 hours. Then drain out the water. Give the cashews a rinse under cold water.
- Blend: Simply add all the ingredients to a blender, including the drained cashews, soy milk, maple syrup, lemon juice, salt, and vanilla (if adding) to blend until smooth. Stop and scrape down the sides if needed.
- Refrigerate: Then pour the lemon posset mixture into airtight jars or serving cups. (This recipe is 2–3 servings.) Cover and refrigerate for at least 4 hours, or until it’s set. (I usually do overnight.)
- Serve: Once they are set, take them out from the fridge. Grate some lemon zest on top and use your fingers to crumble the biscuits on top as well. Then time to dive in!
How to Store Vegan Lemon Posset
Store the vegan lemon posset in airtight jars or cups, covered, and store in the fridge. It should last for 3–5 days.
Extra Tips for Success
- Use a kitchen scale to weight your ingredients. I provide cups measurement mainly for readers in the US and some convenience. But to achieve the best accuracy, I always use a kitchen scale instead of measuring cups.
- Soak the cashews long enough. It’s very crucial to soak the cashews until they are really soft to get the most creamy texture.
- Use a high-speed blender with appropriate container. For this recipe, I would recommend using a small container to make sure everything can be blended evenly. If you only have big container blender cups, I will say double the recipe to make both your blending process and the lemon posset mixture smooth.
Final words
This vegan lemon posset is definitely one of the easiest desserts to make at home! I love how fast that you can put it together with minimum ingredients (5 to be specific).
Give it a try and let me know what you think! I hope you love this recipe as much as I do!
Love, — Nora
You might also be interested in these easy vegan recipes:
Easy Vegan Lemon Posset
Ingredients
Lemon Mousse Cream
- 100 g raw cashews, soaked in water for at least 3 hours, ideally 6 hours
- 60 g soy milk, unsweetened*
- 1.5 Tablespoon maple syrup, or vegan/agave syrup
- 1 lemon, juiced ~30 g
- A pinch salt, optional
- 1/8 teaspoon pure vanilla extract
Topping
- 1-2 biscuits, like oat digestive or vegan lemon biscuits
Instructions
- Drain cashews: Drain out the water from the soaked cashews. Give them a rinse under cold drinking water.
- Blend: Add all ingredients to a High-speed blender, including the drained cashews, soy milk, maple syrup, lemon juice, salt, and vanilla (if adding). Blend until smooth.
- Refrigerate: Transfer the mixture to airtight jars or serving cups. Cover and refrigerate for at least 3 – 4 hours, or until it’s set.
- Serve: Take the jars/cups out from the fridge. Grate some lemon zest on top. Crumble the biscuits with your fingers and add them on top right before serving. Enjoy!
Video
Notes
- *Soy milk: You can also use another type of plant-based milk, like almond milk or coconut milk. I personally like soy milk and I found it works well in this recipe. Here I use unsweetened soy milk. You can also use sweetened one. Just start with 1 tablespoon of syrup and taste to add more if you want.
- Storage: Store the vegan lemon posset in airtight jars or cups, covered, and store in the fridge. It should last for 3–5 days.
