Vegan Lemon Mousse (Gluten Free)

Do you remember the first time you had mousse? I remember when I first had mousse for dessert, back when I didn’t have food allergies, we went to an Italian restaurant and I ordered chocolate mousse for dessert. It was one of the best sweets I had ever tasted!

Mousse easily made it onto my list of favorite desserts, but as I got older, we discovered I had a dairy allergy and I later developed new food allergies that included eggs, 2 of the main ingredients in traditional mousse recipes. So I decided to make an allergy-friendly mousse for Spring with the help of So Delicious!

This delicious Vegan Lemon Mousse recipe features the new So Delicious Organic Almondmilk with Cashew that has simple and purposeful ingredients, is certified organic, gluten free, vegan, and non-GMO. The So Delicious line of Organic Almondmilk with Cashew has 3 flavors: original, vanilla (which we use in this recipe), and unsweetened. And they are all delicious!

Not only is the Organic Almondmilk with Cashew made with 7 ingredients or fewer and made without carrageenan, the bottles are also pretty amazing, too. The bottles are 80% plant-based (made from renewable sugarcane) and recyclable.


  • 1 cup So Delicious Culinary Coconut Milk (make sure to shake it well before measuring)
  • 1 cup So Delicious Vanilla Organic Almondmilk with Cashew Vanilla
  • 2 Tablespoons unbleached cane sugar (optional, you can use Stevia if you want instead)
  • 3-4 Tablespoons fresh lemon juice, depending on how tart you want your mousse
  • 1 pinch natural yellow food color powder
  • 1 dash salt
  • 3 Tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 4.5 ounces So Delicious CocoWhip coconut whipped cream (1/2 a 9 ounce container)
  • zest of 2 lemons** see note

In a small saucepan, combine the coconut milk, almondmilk, sugar, lemon juice, natural yellow color powder, and salt and whisk until combined.

Start out sparingly with the food color powder, and add more as you like. You can always add more, but you can't take it out once it's there.

Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.

Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you've made lemon pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.

Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened "pudding skin" on top that can create lumps when you mix it again).

Place in the fridge and cool for about 30-45 minutes. It doesn't have to cool completely, we just need it to cool enough to mix with the CocoWhip.
Once the lemon pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed.

Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.

Top with more CocoWhip and berries if you like. Enjoy!

Recipe Notes
**If you don't want bits of lemon zest in your mousse, add the fresh lemon zest to a tea ball strainer and set it into the pan as the almond and coconut milk cooks. Swish it around a bit to get those good lemon flavors in your milk, then remove it before adding the cornstarch to the pan.

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