This Vegan Lemon Mousse Parfait will make a perfect plant based gluten free Easter or Passover recipe using aquafaba!
Spring is here, my friends, and that means it’s time for light and airy citrus desserts! Two big food holidays – Easter and Passover – are also around the corner and if you’re entertaining with anyone that has dietary restrictions, you might need a little inspiration. This vegan lemon mousse parfait is PERFECT for Spring entertaining and holidays like Passover or Easter because it’s naturally gluten free, dairy free, vegan, and totally Kosher for Passover.
Why this Vegan Lemon Mousse Parfait for Easter or Passover?
In my family, we celebrate Passover, and I am always tasked with making dessert, probably because it’s hardest. The reason is that when you have a “meat” based meal, you can’t have dairy, so your dessert has to AT LEAST be gluten free and dairy free. If you have any one at the seder who is plant-based, that takes eggs out of the equation too. While the rules aren’t in place at Easter, I expect a lot of you still have friends or family at the dinner table with dietary restrictions. So with that in mind, I wanted to experiment with AQUAFABA in this vegan lemon mousse parfait!
WTF is Aquafaba?!
It’s vegan magic, that’s what it is. Basically if you take the liquid from a can of chickpeas and beat it with sugar, it turns into meringue like the egg-whites. And honestly, it’s EASIER and CHEAPER than egg whites AND you get to eat the beans after. WIN WIN.
Ironically, I read that aquafaba was invented as a way to make vegan meringues for Passover, so I guess this recipe for vegan lemon mousse was just meant to be.
How to Make this Vegan Lemon Mousse Parfait
So this recipe takes a few steps but I promise you it will be worth it.
I start by whipping the can of chickpea water to stiff peaks with cream of tartar, then adding in sugar until it’s glossy and stiff.
Then I make a quick pudding with lemon juice, zest, coconut milk and cornstarch. You then fold the meringue into the pudding to yield a super light lemon mousse. It’s creamy, airy, with just the right level of sweetness.
Next, a quick little raspberry sauce is made, and coconut cream is whipped. Then all you need to do is assemble!
You could totally assemble this vegan lemon mousse parfait in a large trifle dish to feed a crowd, but if you are serving this at an intimate dinner party, I think plating them individually is always nice.
Elegant, light, and perfect for Spring, I cannot wait to bust this out for my friends and family this Passover and Easter!
Now let me know loves, what are you serving for Passover or Easter for dessert?
Do you have dietary restrictions to consider this holiday?
Leave us a comment below with your thoughts on this vegan lemon mousse parfait!
Vegan Lemon Mousse Parfait
Aquafaba:1 19 oz can of no-salt-added chickpeas, liquid only (aquafaba)
- ¼ tsp cream of tartar
- 2 tsp vanilla
- ¾ c sugar
- 1 1/2 cup raspberries fresh or frozen
- 1/2 cup sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 cup whipped coconut cream
- Cocoa butter shaved for garnish
- In a small saucepan, combine the coconut milk, maple, lemon juice, zest, turmeric, and salt until combined over medium low heat until simmering. Cook, whisking, for 4-5 minutes.
- In a small ramekin combine the water and cornstarch and add to the saucepan. Whisk constantly and cook until thick, about 5-7 minutes. Continue to whisk until there are no lumps and it’s very thick. Remove from the heat and stir in the vanilla.
- Transfer to a bowl and place plastic wrap directly on top of the pudding. Transfer to the fridge for an hour.
- Meanwhile, add the chickpea water to a stand mixer along with the cream of tartar. Beat on high until it reaches a stiff peak.
- Start to add the sugar in while you continue to beat until it gets glossy and holds the peaks. Set aside.
- Once the lemon pudding has cooled a bit, uncover it and fold in 2 cups of the aquafaba whip. Set aside.
- To make the raspberry sauce, heat the 1 1/2 cups of raspberries in a small saucepan with the sugar until saucy. In a small ramekin, mix the cornstarch and lemon juice and then add it to the sauce. Cook until thickened, about 5-6 minutes. Cool and then refrigerate until ready to serve.
- To assemble, layer the lemon mousse with coconut cream, raspberry sauce, and raspberries and garnish with shaved cocoa butter. Enjoy!
- Note: The lemon mousse can be prepared up to 2 days ahead. The chia sauce can be prepared 5 days ahead. It’s best to assemble within a few hours of serving.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.