Vegan Lemon Mousse

Why You’ll Love This Recipe

I love how quick and simple this vegan lemon mousse is to prepare. It’s dairy-free, egg-free, and naturally sweetened, yet it still delivers that luscious mousse texture I crave. I don’t need any special equipment, and it chills beautifully, making it ideal for prepping ahead of time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

full-fat canned coconut milk or coconut cream
fresh lemon juice
lemon zest
maple syrup or agave syrup
cornstarch or arrowroot starch
turmeric (optional, for color)
vanilla extract
pinch of salt

directions

1. I start by scooping the solid part of the chilled coconut milk into a saucepan (if using coconut cream, I use it straight from the can).

2. I whisk in the lemon juice, lemon zest, maple syrup, vanilla extract, cornstarch, a pinch of salt, and turmeric if I want a sunny yellow hue.

3. I cook the mixture over medium heat, stirring constantly until it thickens, about 5–7 minutes.

4. Once thick, I remove it from the heat and let it cool slightly before transferring it to serving glasses or ramekins.

5. I chill the mousse in the refrigerator for at least 2 hours, or until fully set and cold.

6. Before serving, I sometimes top it with coconut whipped cream, fresh berries, or extra lemon zest.

Servings and timing

This recipe makes about 4 small servings. It takes around 10 minutes to prepare and 2 hours to chill, so the total time is approximately 2 hours and 10 minutes.

Variations

I sometimes blend silken tofu or soaked cashews with lemon juice and maple syrup for a protein-rich version. For a sweeter twist, I add a swirl of berry compote. If I want a firmer mousse, I add a teaspoon of agar powder dissolved in water and simmer it with the lemon mixture.

storage/reheating

I store the mousse covered in the refrigerator for up to 4 days. It stays firm and flavorful the whole time. I don’t reheat it—this dessert is meant to be served chilled.

FAQs

Can I use store-bought lemon juice?

I can, but I prefer fresh lemon juice for the best flavor and brightness. Bottled juice works in a pinch but can taste more muted.

Why is my mousse not setting?

If I didn’t cook the cornstarch long enough or didn’t chill it thoroughly, it may not set properly. I make sure it thickens on the stove before chilling.

Can I make this mousse without coconut milk?

Yes, I can use silken tofu or blended soaked cashews as a base instead. It changes the flavor slightly but still gives a creamy texture.

How can I make it extra fluffy?

I sometimes fold in whipped aquafaba or coconut whipped cream once the lemon base has cooled, for an airier texture.

Is this mousse freezer-friendly?

I don’t recommend freezing it, as the texture can become grainy after thawing. It’s best enjoyed fresh from the fridge.

Conclusion

This Vegan Lemon Mousse is one of my favorite light and zesty desserts. It’s easy to make, completely plant-based, and delivers that classic lemony punch in every spoonful. Whether I’m hosting a dinner party or just treating myself, this mousse is always a refreshing and elegant option.