Make Dreamy Plant-Based Lemon Mousse in Minutes: PURE BLISS! #sugarfree #vegan

coconut cream

🥗Healthier: silken tofu

💰Cheaper: whipped aquafaba

Silken tofu reduces fat while maintaining creaminess.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is more economical and works well for sweetness.

agar-agar

🥗Healthier: gelatin

💰Cheaper: cornstarch

Cornstarch is a cost-effective thickener.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla powder

Vanilla powder is a less expensive alternative.

Start with a small blender.

Add 1/4 cup almond flour to the blender.

Add 1/4 cup firm tofu to the blender.

Add 1/2 cup pitted dates to the blender.

Use light-colored Medjool dates for a lighter color in the mousse.

Add 1/2 teaspoon vanilla extract to the blender.

Add 1/4 teaspoon turmeric to the blender for color.

Add 1/3 cup lemon juice to the blender.

Add 1/2 cup unsweetened soy milk to the blender.

Blend until smooth and no date chunks remain.

Refrigerate the mixture for at least 3 hours, preferably overnight.

For the almond cream, add 1/2 cup almond flour to a blender.

Add 1/2 teaspoon vanilla extract to the almond cream mixture.

Add 4 pitted dates to the almond cream mixture.

Add 1/2 cup soy milk to the almond cream mixture.

Blend until smooth and creamy.

Refrigerate the almond cream overnight.

Prepare serving dishes, you can use cups or lemon halves as boats.

If using lemon halves, cut them lengthwise and scrape out the insides.

Fill the serving cups with the lemon mousse mixture.

If desired, use a piping bag for easier filling.

Pipe the almond cream on top of the mousse.

Garnish with slices of strawberry, blueberry, or mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens