Vegan Lemon Mousse
This vegan lemon mousse combines a zesty lemon-infused mixture with whipped vegan cream, creating a creamy and tangy dessert. Served over a crunchy cookie base and garnished with hazelnuts and mint leaves, it's a refreshing treat perfect for any occasion.
Ingredients
- 280 grams unsweetened soy milk
- 3 tablespoons cornstarch
- 140 grams agave syrup
- 80 grams lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric optional
- 4 tablespoons vegan margarine
- Maria cookies 2 per bowl
- 250 grams vegan whipping cream
- Zest of 1 lemon
- 5 to 8 mint leaves
- hazelnuts 2 per bowl
Instructions
- Mix unsweetened soy milk and cornstarch in a small saucepan.
- Bring it over medium heat and add the agave, lemon juice, salt, and turmeric, mixing well. When it comes to a boil, cook over low heat for about 5 minutes until it thickens.
- Remove from heat and stir in the margarine until melted. Set aside to cool.
- Crush cookies and spread them on the bottom of serving bowls.
- In a bowl, whip the vegan cream with a hand mixer until stiff peaks form.
- Fold the cooled lemon mixture and the lemon zest into the whipped cream.
- Spoon the mousse onto the prepared cookie base in each bowl.
- Refrigerate for at least 2 hours.
- Garnish with chopped hazelnuts and mint leaves before serving.
Video
Notes
- I used turmeric to add some color to the mousse. It's completely optional.
- I love the combination of mousse and cookie, but you can skip this step and just make the mousse. It's still divine! :D
- 2 hours in the fridge is essential for the mousse to become fresh, but if you leave it for longer, its texture will be even better.
Tried this recipe?Let us know how it was!