Vegan Lemon Mousse
As it gets warmer, we all start craving something cool and tasty, right? So, why not treat yourself to a delicious lemon mousse? When life hands you lemons, turn them into a yummy dessert that’ll leave you feeling refreshed and satisfied.
📝 The ingredients I’ve used for this recipe
For this light and zesty vegan lemon mousse, you’ll need:
- 250 grams of vegan whipping cream: the base that gives the mousse its creamy texture. I’ve used Alpro whipping cream, and it worked wonderfully, the cream was firm in 4–5 minutes.
- 140 grams of agave syrup: agave adds sweetness and is a great vegan alternative to honey. You can substitute it with another syrup or even sugar.
- 3 tablespoons of cornstarch: help thicken the cream to the perfect consistency.
- 280 grams of unsweetened soy drink: I used unsweetened soy drink, as I like to add sweetness to desserts from scratch and that’s the one we often use at home.
- 80 grams of lemon juice: should correspond to the juice of 1 1/2 or 2 lemons.
- 4 tablespoons of margarine: look for 100% plant-based margarine if you want to keep this recipe vegan.
- 1/2 a teaspoon of salt: just a pinch to balance the flavors.
- Zest of 1 lemon: this will infuse the mousse with a fragrant citrus aroma.
- 2 Maria cookies per bowl: for a crunchier touch, I like to add a bit of crushed cookie to the bowl before adding the mousse. I’ve used Maria cookies, which are widely available here in Portugal, but any simple vegan cookies will do.
- 5 to 8 mint leaves: a minty garnish adds a refreshing touch.
- 12 hazelnuts: these offer a lovely crunch and nutty flavor.
- 1/2 teaspoon of turmeric: gives a yellow hue to the mousse, which is optional. No need to use this one if you don’t want it.
👩🏻🍳 Step by step process to making this lemon mousse
I started by mixing unsweetened soy drink with cornstarch in a small saucepan, ensuring it was well-stirred to avoid lumps.
I brought it over a medium heat and added the agave, lemon juice, salt and turmeric and mixed well. Once it started boiling, I reduced the heat and kept stirring for about 5 minutes, or until it thickened noticeably.
After turning off the heat, I incorporated the margarine into the mix, stirring until it was completely melted and blended in. I set the mixture aside to let it cool down.
In the meantime, I crushed the cookies and laid them out to cover the bottom of the serving bowls as a crunchy base.
In a bowl, I whipped the vegan cream using a hand mixer. I whipped them for about 4 to 5 minutes, when they became quite firm.
The next step was to incorporate very well the lemon mixture into the whipped cream, also adding the lemon zest.
I spooned the resulting mousse on top of the prepared cookie base in each bowl. The textures contrasted nicely, with the mousse being light and creamy against the crumbly cookie bottom.
I placed the mousse in the fridge for at least 2 hours (it was even better the next day!), so that it would be fresh and have a better consistency.
Before serving, I garnished each bowl with chopped hazelnuts and mint leaves, which not only added a hint of texture but also a refreshing note to complement the lemony tang.
💬 Frequently asked questions
What else can I use as a substitute for eggs in a vegan lemon mousse?
Aquafaba is another excellent egg substitute. This is the liquid from boiled chickpeas and it whips up just like egg whites.
It is possible to make aquafaba at home with the cooking liquid from the chickpeas, but it takes a while as this liquid has to be very concentrated to create the whipped egg whites. Using the liquid from cans of chickpeas is a safer method.
Vegan Lemon Mousse
Ingredients
- 280 grams unsweetened soy milk
- 3 tablespoons cornstarch
- 140 grams agave syrup
- 80 grams lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric optional
- 4 tablespoons vegan margarine
- Maria cookies 2 per bowl
- 250 grams vegan whipping cream
- Zest of 1 lemon
- 5 to 8 mint leaves
- hazelnuts 2 per bowl
Instructions
- Mix unsweetened soy milk and cornstarch in a small saucepan.
- Bring it over medium heat and add the agave, lemon juice, salt, and turmeric, mixing well. When it comes to a boil, cook over low heat for about 5 minutes until it thickens.
- Remove from heat and stir in the margarine until melted. Set aside to cool.
- Crush cookies and spread them on the bottom of serving bowls.
- In a bowl, whip the vegan cream with a hand mixer until stiff peaks form.
- Fold the cooled lemon mixture and the lemon zest into the whipped cream.
- Spoon the mousse onto the prepared cookie base in each bowl.
- Refrigerate for at least 2 hours.
- Garnish with chopped hazelnuts and mint leaves before serving.
Video
Notes
- I used turmeric to add some color to the mousse. It’s completely optional.
- I love the combination of mousse and cookie, but you can skip this step and just make the mousse. It’s still divine! 😀
- 2 hours in the fridge is essential for the mousse to become fresh, but if you leave it for longer, its texture will be even better.
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
