Vegan Lemon Mousse
Bright, tangy, and impossibly light, this lemon mousse is the kind of dessert that makes people lean in for a second spoonful before they've even finished the first. The magic here comes from two clever plant-based swaps: chilled coconut cream replaces the usual heavy cream or butter, and whipped aquafaba — the liquid from a can of chickpeas — stands in for egg whites with genuinely impressive results. Both components whip up into a glossy, airy foam that folds into a silky lemon curd base, giving you that classic mousse texture without a single animal product in sight. Agar-agar and a touch of cornstarch help the curd set firmly enough to hold its shape in the glass after a 90-minute chill, so you get a clean, elegant spoonful every time. A pinch of turmeric is optional but gives the mousse that sunny, golden-yellow color you'd expect from a lemon dessert. It serves four, looks stunning garnished with a curl of fresh zest, and tastes far more indulgent than the ingredient list has any right to suggest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the lemon curd base
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- ½ cup fresh lemon juice (from about 3 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ½ cup organic cane sugar
- 1 tsp agar-agar powder
- 2 tsp cornstarch
- ¼ tsp turmeric (optional)
For the whipped foam
- ¾ cup aquafaba (liquid from 1 can of chickpeas), chilled
- ¼ tsp cream of tartar
- 2 tbsp organic cane sugar
For serving
- lemon slices or zest curls, for serving (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator upright. When ready to use, open the can without shaking it and scoop the thick, solidified coconut cream from the top into a bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream. Return it to the refrigerator until needed.
- 2
In a medium saucepan, whisk together the lemon juice, lemon zest, 1/2 cup organic cane sugar, agar-agar powder, cornstarch, and turmeric (if using) until the dry ingredients are dissolved into the juice. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a full boil and thickens noticeably, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!