Silky Tofu Lemon Posset
This plant-based take on the classic British dessert is creamy, refreshing and surprisingly high in protein. Silken tofu creates a beautifully smooth texture while the lemon provides the perfect balance of sweetness and sharpness.
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Preparation time
10 min
Cook time
5 min
Total time
75
Cuisine
British
Meal
- vegan-desserts
Servings
4
Kcal
355
Carbs
22 g
Protein
11 g
Fat
26 g
* Nutritional information per serving.
Ingredients
- 600g/21 oz silken tofu
- 100ml/⅖ cup agave syrup
- 2 x lemons
- 4 tbsp coconut oil
- 1 tsp vanilla extract
Optional serving suggestions: crushed pistachios, fresh berries, lemon zest, mint leaves
Instructions
- Melt the coconut oil gently in a pan. Once melted, tip the oil into a food processor along with the tofu (drain the excess liquid), the juice and zest of the two lemons, agave syrup, and vanilla extract.
- Blitz until smooth, then pour the lemon posset mixture into four ramekins and pop in the fridge to set for at least an hour, or ideally overnight.
- To serve, top with some berries of your choice and chopped pistachios for a dash of colour and some texture.
*Make sure to get the right tofu – silken tofu is much softer and creamier than regular tofu. It’s usually found in the world-food aisle in small rectangular cartons
** When zesting your lemons, don’t zest too deeply – only use the outer-most yellow part of the peel which is full of citrus oils. Go too deep and you get to the white bitter pith which you don’t want in your posset
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