This unbelievably vegan lemon possett is creamy and indulgent, made with just 4 simple ingredients and could not be easier. Vegan Lemon Posset is a really impressive dessert that takes minutes to make, and minutes to put together, served in a real lemon! This one’s for the lemon lovers!
Vegan Lemon Possett
This lemon posset recipe makes for the perfect summer dessert. It’s thick, creamy and silky smooth with a delicious citrus tang to it, but at the same time… it’s absolutely refreshing. Lemon possets are stylish when served in a fresh lemon half, they’re super fun and quirky. It’s the perfect dinner party, BBQ or Summer gathering dessert, as they can be made ahead of time and frozen!
Love lemon desserts, check these out:
- Vegan Lemon Curd Cake
- The BEST Vegan Lemon Muffins
- Vegan Lemon Sweet Rolls
- Starbucks Vegan Lemon Loaf Cake
- Mini Vegan Lemon Tartlets
- Easy Vegan Lemon Cookies
What is lemon possett?
If you’ve never heard of this dessert, lemon possett is a much loved and classic British dessert. Lemon posset is a rich and creamy dessert made with double cream, sugar and lemon. It became popular in the 19th century, changing slightly over the years to the well loved, creamy dessert we all know and love today.
It is unbelievably delicious, and so much fun to make.. you’ll love making them!
Why you’ll love this recipe
- Easy – Just 4 simple ingredients mixed together in a pan, and blended… it’s that easy.
- No-Bake – The recipe doesn’t require any cooking in the oven!
- Vegan – This recipe is 100% vegan friendly and doesn’t use any animal based or derived ingredients.
- Gluten-free – The recipe is gluten-free / free from gluten! Always make sure the ingredients you use are gluten-free and are free from any cross contamination.
- Impressive – Served in fresh lemon halves, this lemon dessert seriously impressive looking (and tasting).
- Can be prepared in advance – If you are having a dinner party, these are the perfect make in advance dessert.
- Great way to use up lemons – Lots of lemons go into making this dessert, so it’s a great way to use them all up over summer.
Ingredients for vegan lemon possett
Lemons – Use un-waxed lemons for this recipe. Make sure they’re fresh.
Caster sugar – A fine, white caster sugar works perfectly in this recipe. I wouldn’t recommend coconut sugar or anything like that, it’ll effect the flavour and texture of the filling.
Vegan cream – Use a thick vegan cream, use as thick white coconut cream or a double cream. The Coconut Collaborative Double Cream works a dream.
Silken tofu – Don’t get this mixed up with firm tofu. You only want to use silken tofu for this recipe, it will make the dessert thick and super creamy. Make sure to drain the water from the tofu before use. I like to use a tofu press to remove any excess water.
How to make vegan lemon possett
- Melt cream, sugar and lemon juice
Ad the cream, sugar and lemon juice into a saucepan, heat over low / medium until the sugar has fully melted. Set aside to cool.
- Blend
Add the lemony mixture and the tofu into a high speed blender, blend until smooth and creamy.
- Lemons
Cut fresh lemons in half and scrape out the middle. Use some kitchen paper to dry the inside of the lemons. Pour the lemon possett mixture into the lemons.
- Chill until set
Place into the fridge until set, this will take around 4-6 hours or preferably overnight.
- Serve
Serve on a plate with a fresh mint leaf (optional), spoon and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Lemon Possett
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Easy Vegan Lemon Possett is thick, creamy, zesty and easy to make served in lemons. They’re delicious and perfect for Summer.
Ingredients
Ingredients for the lemon possett
- 120ml of dairy-free cream
- 100g of caster sugar
- 230g of silken tofu
- 1/2 lemon (juice only)
+
- Fresh lemons
Instructions
Method (prepare the lemons)
- Use fresh, unwaxed lemons. Use a sharp knife to cut them in half. Use a spoon to scrape / carve out the middle of the lemon. Use some kitchen paper to dry the inside of the lemon so you have a perfect lemon bowl for the filling to sit in.
Method (filling)
- In a saucepan, add in the sugar, cream and lemon juice. Heat on low until the sugar has melted. Remove from the heat and set aside to cool.
- In the meantime, press the silken tofu to remove any excess moisture, you can do this in a specific tofu press or using a clean tea towel.
- Add the lemon mixture into a high speed blender along with the tofu and blend until thick and creamy.
- Equally divide the lemon mixture into the lemons and tap them on the worktop to remove any air bubbles.
- Place into the fridge for at least 4-6 hours or preferably overnight to set.
- Spoon and tuck in, enjoy!
Notes
To store: Store the lemon possetts in the fridge, best enjoyed within 2 days of making.
Make sure the caster sugar you use is vegan friendly (bone charr free)
- Prep Time: 5 minutes
- Category: Pudding
- Method: No-Bake
- Cuisine: British
Despite loving all recipes of yours that we’ve tried these unfortunately didn’t work for us!
It was overly sweet, with a weird, almost like undissolved icing sugar kind of texture and weird aftertaste because of the tofu (I love silken tofu and use it in desserts and savoury dishes).
I hate food waste however, so these make THE fluffiest pancakes that are the right sweetness and nice hint of lemon. I just added some bicarb, baking powder and plain flour until I reached a pancake batter like consistency.
Would love a silken tofu pancake recipe from you tho!
such a great idea. made as surprise for my English wife. she thought taste was not quite right. saw your comment, made pancakes using the posset in the batter, phenomenal. mahalo
Yay, I’m so glad she liked them!! 🙂
Great post. Looking forward to reading more. Thanks for taking the time to write this.
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