Vegan Lemon Ricotta Soufflés

The Mediterranean Vegan Lemon Ricotta Soufflés are an exciting dessert that you can make entirely out of plant-based ingredients. They resemble Mediterranean flavors. When you are a vegan, recipes like these provide you with the solution of having traditional desserts without having the guilt of using non-vegan ingredients such as eggs, milk, or butter. These Mediterranean Vegan Lemon Ricotta Soufflés are quick, easy to make, and nutritious at the same time. You do not need to rely on non-vegan ingredients to make such exciting recipes. These soufflés give you a cloud-like, fluffy texture.

STATS:

• No. of calories: 185 kcal
• Preparation time: Fifteen minutes
• Serving size: One soufflés
• Cooking time: Twenty minutes
• Cuisine: Mediterranean
• Total time: 35 minutes
• Diet: Vegan
• Course: Dessert
• Portion: 4

EQUIPMENT:

• Spatula
• Whisk
• Baking Tray
• Electric hand mixer
• Mixing Bowls
• 4 small ramekins

INGREDIENTS:

• 1 cup of vegan ricotta
• 3 tbsp of aquafaba (chickpea brine)
• Two tablespoons of lemon juice
• 1 tsp of lemon zest
• 2 tbsp of maple syrup
• One teaspoon of vanilla extract
• Pinch of salt
• Two tablespoons of all-purpose flour
• One tablespoon of olive oil
• Quarter teaspoon of baking powder

INGREDIENT NOTES:

VEGAN RICOTTA:

• This is the core ingredient in this recipe. It gives the soufflés a fluffy and creamy texture. Alternatives for this include cashew cream, almond ricotta, or silken tofu.

AQUAFABA:

• We use this ingredient to substitute egg whites. It provides the soufflés with airiness. For an alternative, use flax egg or whipped soy milk foam.

LEMON JUICE:

• It provides an acidic flavor and helps in balancing the sweetness inside the soufflés. For alternative options, use lime juice or white wine vinegar (only for acidity).

LEMON ZEST:

• The lemon zest that we use in this recipe adds a citrus aroma. Alternatives include orange zest.

MAPLE SYRUP:

• This acts as a natural sweetener in the soufflés and also includes moisture. For substitute, use date syrup.

ALL-PURPOSE FLOUR:

• Flour provides the soufflés with their structure and is useful in holding their shape. Use oat flour as an alternative, and for a gluten-free option, use almond flour.

OLIVE OIL:

• We use this to add a Mediterranean flavor to the soufflés, and it also adds moisture and fat. For substitute, use vegan butter.

VANILLA EXTRACT:

• This helps in making the lemon taste even richer and also improves the flavor of soufflés. You may omit this ingredient or use almond extract as an alternative.

BAKING POWDER:

• Along with the ingredient aquafaba, baking powder helps in rising the soufflés.

SALT:

• It helps in balancing the flavor. Alternatives to salt can include Himalayan pink salt or sea salt.

INSTRUCTIONS:

1. Warm up the oven to 180°C.
2. Use olive oil to slightly grease the ramekins.
3. For five to six minutes, beat the aquafaba in a bowl using a mixer till it forms stiff peaks.
4. Using a separate bowl, add salt, baking powder, flour, olive oil, vanilla extract, maple syrup, lemon zest and
5. juice, vegan ricotta, and mix till it becomes smooth.
6. Now, with the use of a spatula, combine and fold the whipped aquafaba into the ricotta mixture gently. Do not
7. overmix it; keep the mixture airy.
8. In each ramekin, put the mixture (about ¾ full).
9. Place the ramekins on a baking tray.
10. Bake for eighteen to twenty minutes till the soufflés become puffy and golden.
11. Serve them warm and fresh since they can deflate as soon as they cool down.

SERVING SUGGESTIONS:

• For a different taste twist, you may skip the syrup and include black pepper and chopped herbs instead.
• You can top these soufflés with agave glaze or vegan lemon curd.
• Another serving suggestion includes pairing these delicious soufflés with fresh berries and dusting some powdered sugar.

TIPS:

• You need to make sure that the bowl does not have any grease before whipping the aquafaba in it.
• For a good flavor, use freshly squeezed lemon.
• While baking the soufflés, do not open the oven door in between.

STORAGE INFORMATION:

FRIDGE:

• Cover and store the soufflés for 2 days. To heat them again, heat them at 150°C for five to seven minutes.

FREEZER:

• You should not store the soufflés in the freezer because the texture will become flat when you thaw them.

FAQs:

Can I make these soufflés gluten-free?

• Use almond or oat flour as an alternative in this recipe.

What is the reason my soufflés are collapsing?

• It might happen due to overmixing the mixture or not properly whipping the aquafaba.

NUTRITIONAL INFORMATION:

Calories: 185 kilocalories
Net carbs: 15 grams
Iron: 1.2 grams
Total carbs: 18 grams
Vitamin A: 1750 IU
Fiber: 3 grams
Calcium: 82 grams
Protein: 7 grams
Serving size: 1 soufflés
Sodium: 120 grams
Serving: 4
Potassium: 160 grams