I’m not one of those people who gives up desserts as a New Year’s resolution. I actually don’t make resolutions at all. But, I’m always so done with cookies, pie, and heavy sweets once January 1st rolls around.
The sweets I crave are on the lighter side (at least for the next month or so), and for whatever reason I was really set on the idea of a lemon dessert this week.
It’s just such an easygoing, refreshing flavor, and extra delicious when it’s in creamy, velvety form. I topped this lemon mousse with pomegranate arils for a little soft burst of berry-like sparkle in each bite.
Plus. The colors! I’m obsessed with the red-pink jewel tone of the pomegranate paired with the soft yellow of the mousse, which—now, excuse me while I travel back to 90s SNL to do my best Linda Richmond impression—is like buttah. All in all, a delightful treat for the eyes as well as the tastebuds. 🙂
Hope you love it!
P.S. If you fancy this color combo as much as I do, feast your eyes on these marshmallows.
Dairy-Free Lemon Mousse with Pomegranate Flair
Prep time: 20 min | Ready in: 2 hours 20 min
Yields: about 6, 4-ounce servings
- Soak cashews in 1/2 cup lemon juice for 1 to 2 hours.
- Remove arils from pomegranate. Here’s a video showing how Martha Stewart does it.
- Use a zester to get all that yellow-y flavor off the lemon. If you don’t have a zester, you can use a potato peeler, but you’ll also want to dice it up.
- In a blender, process soaked cashews with the lemon juice, zest (save a little bit if you’d like to use some for garnishing), tofu, brown sugar, and honey. Add extra lemon juice or non-dairy milk a little at a time if needed to get the ingredients moving around. Use as little liquid as possible, though.
- Spoon into serving dishes, top with pomegranate arils, and refrigerate for two hours until set and chilled. NOTE: If your serving dishes have small openings, spoon the mousse into a large Ziploc, snip 1/4 inch off one corner, and pipe into the dishes.