Vegan Lemon Cream Dessert

The Vegan Lemon Cream Dessert is a creamy, light, and tart bite that is ideal to have on some hot days or when one is in the mood to just have a simple, non-dairy dessert. The smooth creamy lemon treat contains plant ingredients and provides perfect flavour and texture, not too sweet or too tangy. Whichever you choose to carry it in small jars, ramekins, or cups, the Vegan Lemon Cream Dessert will leave your friends or family impressed, or you with a satisfied taste, with none of the guilt. Have it cold and add fresh berries to it, or sprinkle coconut on top to add extra sparkles.

STATS INFO:

• Calories: 190 per serving
• Preparation time: 10 minutes
• Serving size: ½ cup
• Cook time: 5 minutes
• Cuisine: American / Mediterranean fusion
• Total time: 15 minutes + chilling
• Course: Dessert
• Diet: Vegan
• Serving: 4 servings

EQUIPMENT:

• Small saucepan
• Whisk
• Blender (optional)
• Measuring cups & spoons
• Mixing bowl
• Serving jars/cups
• Zester/grater

INGREDIENTS:

• One cup canned full-fat coconut milk
• Half a cup of almond milk without sugar
• Half a cup of agave or maple sugar
• Two tablespoons of cornstarch
• Two tablespoons of freshly squeezed lemon
• One teaspoon of lemon zest
• Half a teaspoon of pure essence of vanilla
• A pinch of turmeric (optional)
• A pinch of salt

INGREDIENT NOTES:

Coconut Milk:

• The fat canned coconut milk has the best creamy texture. Remove light and boxed coconut milk.
• This is what gives the sweet dessert its smooth texture.

Almond Milk:

• Dulls out the oiliness of coconut milk. Use oat, soy or cashew milk instead.
• It is creamy but makes the dessert light.

Maple Syrup:

• Rather, sweetens up. It could also have Agave syrup or stevia combination.
• Select with the taste level and sweetness type of your preference.

Cornstarch:

• The cream gets thick when cooked. In its place, one can utilize arrowroot powder.
• This ingredient assists in attaining the pudding-like texture.

Lemon Juice Stuff:

• Lemon zest and the fresh lemon juice give a strong, natural citrus flavor. It is not desirable to have juice in bottles.
• They include brightening the flavor and adding to the general freshness.

Vanilla Extract:

• Adds body and flavor to the taste. To attain the finest by all means, use pure vanilla.
• A small amount will go a long way in enhancing the flavor profile.

Turmeric:

• An added baggy yellow. It is preferable that you use just a pinch to avoid having an effect on the taste.
• It is added for aesthetic reasons only in order to provide a lemony yellow color.

Salt:

• Brings into play all other flavours, thereby doing so with quietness.
• A mere pinch enhances the balance of flavor to the dessert.

INSTRUCTIONS:

1. Whisk the coconut milk, almond milk, and sugar together in a saucepan.
2. Add the cornstarch and stir until it dissolves completely and there are no lumps.
3. Set the heat to medium in the pan.
4. To prevent sticking/clustering, stir constantly.
5. Add the lemon juice, lemon zest, vanilla essence, turmeric (if using), and a bit of salt as the liquid begins to thicken.
6. The cream should be creamy, glossy, and pudding-like after another minute or two of stirring.
7. Take off the heat.
8. To make it even silkier, you can optionally combine it for a few seconds.
9. Fill tiny dishes or serving jars with the lemon cream.
10. Give it ten to fifteen minutes to cool at room temperature.
11. To give it time to set, cover and place it in a cold place for at least two hours.
12. Serve cold. If preferred,  coconut flakes, fresh berries, or slices of lemon.

TIPS:

• While heating, stir often to steer clear of lumps.
• Before chilling, taste and adjust the lemon or sweetness as necessary.
• To create the illusion of a tiny parfait, sprinkle chopped vegan graham crackers on the bottom.
• For convenient storage and presentation, use tiny mason jars.
• Once cooled, fold in whipped coconut cream for a mousse-like consistency.

STORAGE INFORMATION:

FRIDGE:

• Keep the dessert in a cool place for up to four days in sealed bowls or jars. As it cools, the flavor intensifies.

FREEZER:

• Freezing is not advised because it may cause the texture to change and become gritty. Best when cold and refreshing.

FAQs:

Is lemon extract a substitute for lemon juice?

• The real citrus flavor comes from lemon juice. It can be boosted by a few drops of extract but not as a substitute.

Is it wheat-free?

• Absolutely, when your cornstarch or your thickener is gluten-free, this dessert is inherently gluten-free.

How can I make it sugar-free?

• Yes, use a sugar-free syrup instead of maple syrup, such as monk fruit syrup or syrup made with erythritol. To suit to taste.

Can this be prepared in advance?

• Yes! It is ideal for meal preparation, and it is also delicious after chilling overnight.

NUTRITIONAL INFORMATION:

Calories: 190
Carbs: 21g
Iron: 1.2mg
Total Carbs: 21g
Vitamin A: 30 IU
Fiber: 1g
Calcium: 35mg
Protein: 2g
Iron: 1.2mg
Serving size: ½ cup
Sodium: 50mg
Serving: 4 servings
Potassium: 180mg