Best Vegan Lemon Posset
Once again, Alexandre challenged me. After seeing this trend on social media, he asked me if I would make a vegan version. At first, I thought: ‘But this has so few ingredients, and they’re basically cream, how am I going to pull this off? 🤯’
After some serious thinking and testing, here’s this wonderful dessert. Even though it has some ingredients that are quite different from the traditional version, it turned out creamy, light, and very, very delicious!
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📝 Ingredients for this vegan lemon posset
To create this creamy and velvety dessert, I used:
- Cashews: 100 grams, about 3.5 ounces.
- Oat drink: ½ cup, using ¼ cup at a time.
- Oat cream: 200 milliliters of oat ‘cream’ (~ 6.75 fluid ounces).
- Sugar: 80 grams of white sugar (~ ⅓ cup + 1 tablespoon).
- Lemon: the star of the recipe, 60 grams (¼ cup) of lemon juice and the zest of 1 lemon.
- Lavender: ½ teaspoon dried lavender flower buds. The lavender adds a soft floral touch to the dessert, which I really appreciated, but it’s an extra, totally optional.
It’s an easy and quick recipe to prepare; however, it’s best to refrigerate it for a couple of hours before serving or overnight. This posset is wonderful when served with blueberries or raspberries and a buttery biscuit.
👩🏻🍳 How to make this vegan lemon posset
I started by placing 100 grams (3.5 oz) of cashews and ¼ cup of oat drink in a small food processor. I blended it until it turned into a thick but smooth cream, which took a few minutes. Then, I added the rest of the oat drink (the other ¼ cup) and blended again to make sure everything was well combined, resulting in a velvety cream.
In a saucepan, I placed the cashew cream, 200 milliliters (~ 6.75 fl oz) of oat cream, 80 grams of white sugar (~ ⅓ cup + 1 tablespoon), 60 grams (¼ cup) of lemon juice, the zest of 1 lemon, and ½ teaspoon of dried lavender flower buds.
I loved the touch the lavender added to the cream, but it’s not essential for this dessert, so if it’s not convenient for you to use, you can simply omit it.
I combined the ingredients in the saucepan and heated it over medium heat. When it started to bubble, I kept stirring until it thickened, and I could see the bottom of the pan, which should take about 5 minutes.
I took it off the heat, strained it, and poured it into the lemon cups I had prepared. Since I didn’t have enough dessert bowls to serve the posset, I decided to follow the trend and use the lemons (from which I also squeezed the juice to make the posset and lemonade) as my new dessert cups. 😆
Then, I simply cover it and refrigerate it for a couple of hours or overnight.
Once the cream was thickened, I served it with blueberries and buttery biscuits.
This experience resulted in a truly delicious vegan lemon posset: creamy and velvety, smooth yet rich.
🥣 Variations
Before experimenting with cashews, I first tried making a lemon posset using soy cream. Since lemon doesn’t react with soy cream the same way it does with traditional cream, the texture wasn’t quite the same. So, I added a bit of cornstarch to help with consistency. (That said, you can also make a nice creamy version without it!)
For the lemon posset with soy cream, I used: 200 ml (~ 6.75 fl oz) of soy cream, 50 grams of sugar (¼ cup), 2 tablespoons of lemon juice, the zest of 1 lemon, and 1 teaspoon of cornstarch.
It was good, but the cashew version was definitely better. I love lemon desserts — after all, I had made a lemon mousse before — but this posset truly exceeded my expectations.
💬 Questions people ask
Do I need to soak the cashews?
Honestly, I don’t think it’s necessary. Soaking is mainly done to soften the cashews for easier blending, but most food processors can achieve a smooth, creamy texture without it. Mine turned out perfect without soaking.
Can I use a different plant-based milk?
Yes. I chose oat milk because it’s mild and naturally sweet. If you go with another option, like soy or almond milk, just taste and adjust the lemon juice and sugar to your liking.
How long can I store it in the fridge?
Lemon posset keeps well in the fridge for 3 to 4 days.
Is this dessert gluten-free?
Yes, this recipe is naturally gluten-free. However, it’s a good idea to double-check the labels on the oat milk and oat cream to ensure they don’t contain any gluten.
Vegan Lemon Posset
Equipment
Ingredients
- 100 g (3.5 oz) cashews
- ½ cup (125 ml) oat drink
- 200 ml (6.75 fl oz) oat cream
- 80 g (⅓ cup + 1 tablespoon) white sugar
- 60 g (¼ cup) lemon juice
- zest of 1 lemon
- ½ teaspoon dried lavender flower buds
Instructions
- Place the cashews and ¼ cup of oat milk in a food processor and blend until it forms a thick, smooth cream. Then, add another ¼ cup of oat milk and blend again until everything is well combined.
- In a saucepan, combine the cashew cream, oat cream, sugar, lemon juice, lemon zest, and lavender. Heat over medium, stirring constantly until it thickens and you begin to see the bottom of the pan.
- Strain as you pour into individual dessert cups. Cover and refrigerate for a couple of hours or overnight.
- Serve it plain or with blueberries, raspberries, and buttery cookies on the side.
Notes
- Blending the cashews with a smaller amount of plant-based milk at first helps create a smoother, more uniform cream.
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