Plant-Based Lemon Mousse
Get ready to experience dessert heaven with this incredible plant-based lemon mousse! This easy recipe will show you how to create a light, airy, and wonderfully tangy lemon mousse that's completely dairy-free and comes together in just minutes. This is your new go-to for a refreshing and guilt-free sweet treat. Prepare for pure bliss in every spoonful!
Equipment
Ingredients
Mousse
- ⅓ cup lemon juice
- ¼ cup almond flour
- ½ cup deglet dates
- ¼ cup tofu firm
- ½ cup soy milk unsweetened, or plant based milk of choice
- ½ tsp vanilla extract
- ¼ tsp turmeric
Almond Cream
- ½ cup almond meal
- 4 deglet dates
- ½ cup soy milk unsweetened, or plant based milk of choice
- ½ tsp vanilla extract
Instructions
Mousse
- Add all of the ingredients to a blender and blend until the dates are completely pulverized. If you still have date chunks after blending you can always pour it through a sieve.
- Place in the fridge overnight or at least 6 hours.
Almond Cream
- Add all of the ingredients to a blender and blend until dates are completely pulverized.
Presentation
- You can simply spoon the mousse into small cups and top with some of the almond cream. Or you can cut lemons in half lengthwise, scoop out the flesh and use them like cups.
Nutrition
Calories: 238kcalCarbohydrates: 27gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 31mgPotassium: 275mgFiber: 5gSugar: 19gVitamin A: 236IUVitamin C: 12mgCalcium: 158mgIron: 2mg
Anything lemon and I am in! YUM!
Sounds easy as in I have everything on hand. Lemon is always the very best. Jill, this is so simple sounding. I don’t know how you work your magic, but thank you.