The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

One clear glass bowl filled with lemon mousse

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!


Recipe ingredients on countertop
  • 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
A clear glass cup filled with ingredients


  • 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.
Lmeon mousse in The NutraMilk bowl
  • 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.
Ingredients mixed together in a bowl
  • 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.
View looking down at lemon mousse

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Lazy Cat Kitchen.