Vegan Lemon Posset
A surprising lemon dessert made with creamy cashews and oat-based ingredients, resulting in a smooth, velvety, and delightfully indulgent posset.
Equipment
- Food processor
Ingredients
- 100 g (3.5 oz) cashews
- ½ cup (125 ml) oat drink
- 200 ml (6.75 fl oz) oat cream
- 80 g (⅓ cup + 1 tablespoon) white sugar
- 60 g (¼ cup) lemon juice
- zest of 1 lemon
- ½ teaspoon dried lavender flower buds
Instructions
- Place the cashews and ¼ cup of oat milk in a food processor and blend until it forms a thick, smooth cream. Then, add another ¼ cup of oat milk and blend again until everything is well combined.
- In a saucepan, combine the cashew cream, oat cream, sugar, lemon juice, lemon zest, and lavender. Heat over medium, stirring constantly until it thickens and you begin to see the bottom of the pan.
- Strain as you pour into individual dessert cups. Cover and refrigerate for a couple of hours or overnight.
- Serve it plain or with blueberries, raspberries, and buttery cookies on the side.
Notes
- Blending the cashews with a smaller amount of plant-based milk at first helps create a smoother, more uniform cream.
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