Vegan Lemon Posset Recipe by Aimee Ryan

Who doesn’t love a classic lemon posset with shortbread to scoop up the sharp and creamy deliciousness? Now everyone can enjoy this beloved dessert with this vegan lemon posset recipe.


For the lemon possets
– 600 g 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

For the shortbread biscuits
– 200 g dairy-free butter
– 125g icing sugar
– 310g plain flour
– 1 tbsp corn flour mixed with 2 tbsp cold water · 2 tsp extract
– 1 tbsp dairy-free milk, if needed


For the lemon possets
1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread
biscuits, below.

For the shortbread biscuits
1. Preheat the oven to 180C and line two baking trays with baking paper.
2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of
the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.


The Vegan Society is an organisation committed to the promotion of a plant-based lifestyle, catering for everyone. They have teamed up with vegan recipe creator Aimee Ryan of Wallflower Kitchen to offer you tempting plant-based recipes for all occasions.

Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

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