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Lemon Mousse

This Lemon Mousse is so decadent and takes less than 30 minutes to make. Most traditional recipes contain a bunch of eggs, cream, and unhealthy sugar but try this.

I used silken Tofu which makes it a high protein dessert, the juice of 2 whole lemons, vegan yoghurt, aquafaba for extra creaminess and only 4 tablespoons of maple syrup!

  • 1 package ~ 12 ounce (340 grams) silken tofu

  • Juice of 2 whole lemons

  • Peel of 1 whole lemon, *use organic

  • 1 package of agar agar

  • 100 grams vegan yoghurt

  • 4 tbsp (60 grams) maple syrup

  • 1.5 ounce (45 grams) whipped aquafaba (brine of chickpea can)


Squeeze two whole lemons.

In a food processor, combine the drained silken tofu, maple syrup and blend until smooth.

Heat the agar agar in a saucepan according to package instructions with a little water until the agar agar dissolves and thickens. Let cool for a few minutes.

In a big bowl, combine the lemon juice and the lemon peel with the silken tofu and maple syrup.

Add in the vegan yoghurt and the cooled agar agar.

Whisk the aquafaba until stiff, then add to the mixture.

Divide into bowl and put in the refrigerator for at least 1 hour or overnight.

Serve with whipped (vegan) cream or eat with fresh fruits, or as it comes.


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