how to make

Vegan Lemon Posset with Berries and Biscuits

by

Health

Time

50m

Cost

Nutrients

440 kcal

Carbs 33 grams

Sugars 15 grams

Total Fats 27 grams

Saturates 5 grams

Fibers 4 grams

Proteins 11 grams

About this recipe

This lemon posset is a sweet, creamy, and tangy mousse, perfect for making ahead for a special occasion. Prepared with cashew cream, lemons, and maple, this recipe is vegan, dairy-free, and sugar-free. Soaked and blended cashew nuts make a buttery cream that also replaces the saturated fats and cholesterol of double cream.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

4

STEP 1

Soak the cashew nuts in water for at least two hours, or even better overnight, then drain, and add them to a food processor. Blitz until they turn into a creamy paste, that is perfectly smooth and bits-free.

Ingredients List

To Garnish

Blueberries50g
Raspberries50g
Digestive Biscuits4

For the Posset

Cashew Nuts200g
Lemon Juice50mL
Lemon Zest1tbsp
Maple Syrup70g
Vanilla Extract1tsp
Almond Milk200mL
Potato Starch10g
Cold Water2tbsp

STEP 2

Transfer the cashew cream into a medium pot at low heat and add lemon juice, lemon zest, maple syrup, vanilla extract, and almond milk. Then cook the lemon posset mixture until it bubbles.

Ingredients List

To Garnish

Blueberries50g
Raspberries50g
Digestive Biscuits4

For the Posset

Cashew Nuts200g
Lemon Juice50mL
Lemon Zest1tbsp
Maple Syrup70g
Vanilla Extract1tsp
Almond Milk200mL
Potato Starch10g
Cold Water2tbsp

STEP 3

Next, add the potato starch mixed with cold water and stir vigorously. You'll notice the cream getting thicker and denser as the starch cooks. At this point, remove the pan from the heat.

Ingredients List

To Garnish

Blueberries50g
Raspberries50g
Digestive Biscuits4

For the Posset

Cashew Nuts200g
Lemon Juice50mL
Lemon Zest1tbsp
Maple Syrup70g
Vanilla Extract1tsp
Almond Milk200mL
Potato Starch10g
Cold Water2tbsp

STEP 4

Divide the hot cream among serving glasses, pouring it carefully to avoid drips on the glass edges. Refrigerate the lemon possets for at least 30 minutes. Then, garnish with crumbled digestive biscuits, blueberries, and raspberries. Keep in the fridge before serving and consume within two days. Enjoy!

Ingredients List

To Garnish

Blueberries50g
Raspberries50g
Digestive Biscuits4

For the Posset

Cashew Nuts200g
Lemon Juice50mL
Lemon Zest1tbsp
Maple Syrup70g
Vanilla Extract1tsp
Almond Milk200mL
Potato Starch10g
Cold Water2tbsp

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Lemon Squeezer

Easy to use and durable lemon squeezer to catch seeds and extract only the juice of this glorious fruit.

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