Vegan Lemon Posset
Vegan Lemon Posset
A simple posset is still one of the great pleasures in life and this plant-based one is particularly good as it is rich and creamy, with a delicious tang of lemon.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 wedges preserved lemon
- 60g coconut oil
- 600g silken tofu, well drained
- 100mL agave or maple syrup
- 2 tsp vanilla paste
Method
- Scrape the flesh from the lemon rind and discard. Rinse the rinds well under cold water and roughly chop.
- Place the coconut oil into a microwave-safe container and melt on low.
- Place all the other ingredients into a blender and then add the melted coconut oil. Blend until thick and creamy.
- Pour mixture into 4 ramekins. Chill in the fridge for a minimum of 4 hours before serving.
- Note: Garnish with some granola for a textural contrast, some strips of preserved lemon and a sprinkle of thyme.
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