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Vegan Lemon Mousse

Vegan Lemon Mousse

Ingredients

For Lemon Curd:

1 cup soft silken tofu (Mori-Nu Brand by Morinaga)

1/2 cup maple syrup

1/4 cup coconut cream

zest of 4 lemons

1 tsp vanilla extract

1 tsp lemon extract

juice of 4 small lemons (approx. 1/3 cup)

1 tsp agar powder

1 tsp turmeric

 

For Whipped Cream:

1 can coconut milk*

2-3 tbsp maple syrup

1 tsp vanilla extract

* refrigerate coconut milk for several hrs. or overnight

Directions

For Lemon Curd:

  1. Strain tofu & put in food processor together with maple syrup, coconut cream, lemon zest, vanilla & lemon extracts & blend until smooth.
  2. Put lemon juice & agar powder into a small saucepan on medium heat & stir until agar is dissolved. If lemon juice starts to bubble before agar is dissolved, lower heat & continue to stir.
  3. Remove lemon juice from heat & add to lemon curd mixture while food processor is running.
  4. Transfer lemon curd to glass bowl or jar & refrigerate for several hours before serving.

For Whipped Cream:

  1. Open bottom of can, discard clear liquid & scoop out remaining coconut milk solids & whip until thick & fluffy. Add maple syrup & vanilla & whip until combined.
  2. Combine half of whipped cream into the curd for a lighter lemon mousse dessert. Use the rest to serve as topping and garnish with berries & kiwi.