Vegan Lemon Posset ..#shorts #veganshorts #veganfood #veganism by georginaburgess

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This is foolproof but so delicious!

400ml vegan double cream
350g silken tofu
170g caster sugar
2 tsp vanilla extract
Juice of 2 lemons / 5-6 tbsp lemon juice
Zest of 1 lemon

If you want to serve in lemons, grab a bunch of lemons and slice around the insides and scoop them out. Juice the insides by pushing them through a sieve and use this lemon juice in the pudding (you’ll need 5-6 tbsp)

Start by adding the vegan double cream and sugar to a pan over a low heat, heat for a few minutes while stirring until the sugar has dissolved. Take off the heat and stir in the lemon juice and lemon zest (taste at this point and add more lemon juice/zest if you prefer it lemon-ier!)

Once it’s cooled down, add it to a blender along with the silken tofu and blend until smooth.

Pour into your ramekins (or lemons with the insides scooped out) and refrigerate for 2 hours (or longer) before serving. Enjoy! It’s delicious topped with with shaved vegan white chocolate and raspberries.

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