Vegan Lemon Mousse Gluten Free Recipes
VEGAN LEMON MOUSSE (GLUTEN FREE)
If you have food allergies, don't miss out on great dessert! This Vegan Lemon Mousse recipe is dairy free, vegan, and gluten freeVegan, gluten free; Free of: peanuts, dairy, soy. Contains tree nuts (almonds and cashews)
Provided by Sarah Jane Parker
Categories Desserts
Time 3h25m
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Fat 11 g, SaturatedFat 8 g, Sodium 31 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
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