When it comes to light, refreshing, and indulgently creamy desserts that feel like summer in a spoonful, nothing hits quite like a vegan lemon posset. This recipe is a modern, plant-based twist on the classic British posset, which traditionally uses cream and sugar. But here, we’re going full dairy-free magic—creating a silky, bright dessert that’s simple to make, yet stunning enough for a dinner party. Finished in cute little jars, topped with juicy fresh berries and a sprig of mint, this is one of those lemon vegan desserts you’ll find yourself making over and over.

This vegan lemon posset recipe blends the richness of a traditional dessert like lemon creme brulee or lemon panna cotta, but without the eggs or dairy. It's vibrant, it’s creamy, it’s zesty, and it belongs in your fridge tonight. If you're someone who loves yummy food that’s also deceptively easy to pull off, this one’s for you.

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Vegan Lemon Posset in Jars with Fresh Berries and Mint

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Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Course Dessert

Cuisine British

Servings 4

Equipment

Small saucepan to heat and whisk the custard base. A non-stick pan works best.
Whisk to blend everything smoothly. A silicone whisk is ideal to avoid scratching your pan.
Zester or microplane to get that finely grated lemon zest without the bitter white pith.
Measuring cups & spoons for accurate liquid and dry ingredient proportions.
6 small glass jars (4-oz or 6-oz jars work great) perfect for individual servings.
Mesh strainer (optional) for a super smooth finish, especially if you’re fussy about zest bits in your dessert.
Refrigerator essential to let the posset set properly.

Ingredients

For the Vegan Lemon Posset

1 ½ cups full-fat coconut milk chilled overnight; use only the thick cream part
½ cup unsweetened almond milk or oat milk
¼ cup fresh lemon juice from about 2 lemons
2 teaspoons finely grated lemon zest
⅓ cup maple syrup or agave syrup
2 tablespoons cornstarch or arrowroot powder
1 teaspoon vanilla extract
Pinch of turmeric optional, for color

For Serving

½ cup fresh mixed berries raspberries, blueberries, strawberries
6-8 small mint leaves

Optional: extra lemon zest for garnish

Instructions

Prepare the Coconut Cream

Open your chilled can of full-fat coconut milk and scoop out the solidified cream at the top. You should get around 1 ½ cups. Save the liquid for smoothies or cooking.

Whisk and Heat the Base

In your saucepan, combine coconut cream, almond milk, lemon zest, maple syrup, and vanilla extract. Whisk together over medium heat.

Thicken the Mixture

In a small bowl, whisk the cornstarch with the lemon juice to make a slurry. Once the coconut mixture starts to simmer (but not boil), slowly whisk in the lemon-cornstarch slurry. Keep whisking gently for 4–5 minutes until the mixture thickens to a custard-like consistency.

Optional: Strain for Smoothness

If you prefer a smoother texture, strain the mixture through a fine mesh sieve to remove the zest. This step gives it that classic lemon mousse recipe finish.

Pour into Jars

Divide the thickened mixture evenly between your jars. Let them cool at room temperature for 10–15 minutes before placing them in the fridge.

Chill to Set

Chill the jars for at least 2 hours, or until firm to the touch but still creamy and spoonable—similar to vegan lemon curd or a light vegan mousse.

Garnish and Serve

Top each jar with a few fresh berries, a tiny mint leaf, and maybe a dusting of lemon zest. Serve chilled, directly from the jar.

Pairings

This vegan lemon posset is light enough to be a refreshing end to a hearty dinner, but luxurious enough to serve at brunch or tea time.

Here are some lovely pairing ideas:

Almond Biscotti or Shortbread: The richness of almonds complements the citrus beautifully, especially if you’re riffing off a vegan lemon tart vibe.
Sparkling Water with Lemon or Elderflower: Keep things bright and refreshing with a non-alcoholic bubbly drink that mirrors the citrus tones.
Lemon Sorbet: For a lemon-on-lemon situation that doesn’t overpower. A perfect palate cleanser to serve before or after the posset.
Herbal Teas: Think chamomile, mint, or lemongrass to bring out the herbal garnish and citrus zing.
Toasted Coconut Flakes: Add a spoonful on top for some crunch and an extra layer of flavor.

FAQs

1. Can I use something other than coconut milk?

You can use cashew cream or a blend of oat milk and soaked blended cashews for a lighter base. But coconut milk gives the best texture without any weird aftertaste and is closest to a true vegan posset recipe experience.

2. What kind of lemon should I use?

Freshly squeezed Meyer lemons are ideal if you want a less tangy, sweeter finish. Regular lemons work great too—just avoid bottled lemon juice.

3. Can I make this ahead of time?

Absolutely. This dessert keeps beautifully in the fridge for up to 4 days, making it perfect for prepping ahead for dinner parties or meal-prepped desserts. It’s actually even better the next day.

4. Can I freeze vegan lemon posset?

It’s not ideal. Freezing changes the texture, making it grainy. If you're after a frozen treat, consider a lemon sorbet recipe instead.

5. What other desserts is this similar to?

If you like vegan creme brulee, vegan lemon mousse, lemon panna cotta, or even a classic panna cotta recipe, you’ll fall in love with this. It has the same rich, spoonable texture but comes together faster and without any animal products.