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Cup of vegan lemon mousse topped with whipped cream, raspberries, and mint leaves, lemon slices in the background.
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5 from 1 vote

Vegan Lemon Mousse

This vegan lemon mousse is sweet, tangy, and irresistibly creamy—yet light and fluffy at the same time. Made with just a handful of ingredients, it's an easy, elegant dessert that’s perfect for spring celebrations of all kinds.
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 406kcal
Author: Alissa Saenz

Ingredients

  • 1 (13.5 ounce/400 ml) can coconut cream, solid portion only (Important: see Note 1)
  • ¾ cup organic powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon lemon extract
  • Pinch salt
  • 3 drops yellow food coloring, optional (or use a pinch of turmeric)
  • ¼ cup aquafaba (liquid from a can of chickpeas)
  • ½ teaspoon cream of tartar

Optional Toppings

  • Vegan whipped cream
  • Fresh berries
US Customary - Metric

Instructions

  • Open the can of coconut cream and scoop out the solid portion into a large mixing bowl. Discard or reserve the remaining liquid for another use.
  • Add the powdered sugar, lemon juice, lemon zest, lemon extract, salt, and yellow food coloring, if using. Using an electric mixer on high speed, beat the ingredients together until the mixture becomes creamy, about one minute.
  • Place the aquafaba and cream of tartar into a separate large mixing bowl. Using an electric mixer with the whisk attachment, beat the mixture until soft peaks form, about four minutes (Note 2).
  • Transfer the aquafaba mixture to the bowl with the coconut cream mixture, and use a rubber spatula to gently fold the two mixtures together, until completely combined.
  • Divide the mixture among small bowls or serving cups. Cover tightly with plastic and chill until fully set, at least two hours.
  • Top with toppings of choice and serve.

Notes

  1. Your coconut cream needs to be cool enough for the solid and liquid portions to have separated. Shake the can the day before making this. If you hear sloshing, your coconut cream has not separated. Place it in the fridge overnight only if it has not separated. Chilling it after it has already separated can cause the solid portions to become too firm.
  2. You can use the beaters if you don't have a whisk attachment, but it will take about ten minutes for the mixture to reach soft peaks.

Nutrition

Serving: 0.5cups | Calories: 406kcal | Carbohydrates: 30g | Protein: 4g | Fat: 33g | Saturated Fat: 29g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 382mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 2mg