In a Nutshell
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This delicious plant-based dessert is quick to put together and a great option for any occasion, especially during spring and summertime. No eggs or dairy in this recipe- instead we used cashews that give the mousse a creamy texture and a delicious flavor; aquafaba instead of eggs for that fluffy consistency. This lemon mousse is simply irresistible- creamy, tart and refreshing - Enjoy!
INGREDIENTS
- 1 cup raw cashews
- ½ cup white sugar or coconut sugar
- ½ cup + 2 tbsp lemon juice + (optionally) zest of 1 lemon
- 2 tbsp. vegan butter block or coconut oil*
- 1/8 tsp turmeric, optional
- 1/3 cup aquafaba (chickpea brine)
- pinch of salt
INSTRUCTIONS
- Combine sugar and lemon juice in a small pot on a low heat. Stir until sugar has dissolved completely. Take off the heat, add coconut oil and allow it to melt into the hot syrup, stirring from time to time.
- Put cashews into the NutraMilk. Process 5-6 minutes or until you get a cashew butter consistency.
- Add lemon syrup, turmeric and lemon zest (if using) along with cashew butter into the NutraMilk. Process until creamy and super smooth. Transfer to a mixing bowl and set aside.
- Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from achieving stiff peaks) glass or metal bowl. Add a teaspoon of lemon juice and salt. Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should move at all. If it does it means that it hasn’t been whipped enough.
- Fold approximately half of the aquafaba into the lemon mixture. Use a slow folding motion so that you don’t knock too much air out – this will cause the mousse to deflate. Once incorporated, add the other half. By the time you are done, the mixture will be pale yellow, airy and thick – spoonable rather than pourable.
- Divide the mixture between 4 dessert glasses and using a chopstick, gently stir the mousse in each glass to even it out. Place the glasses in the fridge for 8 hours (or overnight) for the mousse to set.
- Once set, decorate with lemon zest and a slice of lemon or your favorite topping. This dessert keeps in an airtight container for about 2 days.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Lazy Cat Kitchen.