Vegan Posset Recipe 👉 Once melted chuck the oil into a food processor along with the tofu drain the excess liquid the juice and zest of the two lemons agave syrup and vanilla extract. Melt the coconut oil gently in a pan.
600g silken tofu Zest and juice of 2 lemons 120ml agave nectar 4 tbsp coconut oil melted 1 tsp vanilla extract A few fresh raspberries to serve 1 tbsp icing sugar to serve. Combine cream sugar and lemon zest in medium saucepan and bring to boil over medium heat. Step 1 In a saucepan stir together 3 cups of cream and sugar.
For the Posset Cashew Nuts 200 g Lemon Juice 50 mL Lemon Zest 1 tbsp Maple Syrup 70 g Vanilla Extract 1 tsp Almond Milk 200 mL Potato Starch 10 g Cold Water 2 tbsp.
Pack the dough into a tablespoon measure then scoop out and roll into a ball. This recipe along with extra corn starch worked great as a tart the taste and texture were less of a lemon curd and more of a posset a dessert even better tasting than lemon curd. Step one gather the ingredients. Step three Bring the mixture to the boil and simmer for three minutes stirring constantly.