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!

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.