Vegan Lemon Mousse (Gluten Free)

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If you have food allergies, then you might think that you’ll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is dairy free, vegan, and gluten free

Disclosure: this vegan lemon mousse recipe is sponsored by So Delicious Dairy Free, all opinions are my own.
If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

Do you remember the first time you had mousse? I remember when I first had mousse for dessert, back when I didn’t have food allergies, we went to an Italian restaurant and I ordered chocolate mousse for dessert. It was one of the best sweets I had ever tasted!

Mousse easily made it onto my list of favorite desserts, but as I got older, we discovered I had a dairy allergy and I later developed new food allergies that included eggs, 2 of the main ingredients in traditional mousse recipes. So I decided to make an allergy-friendly mousse for Spring with the help of So Delicious!

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

This delicious Vegan Lemon Mousse recipe features the new So Delicious Organic Almondmilk with Cashew that has simple and purposeful ingredients, is certified organic, gluten free, vegan, and non-GMO. The So Delicious line of Organic Almondmilk with Cashew has 3 flavors: original, vanilla (which we use in this recipe), and unsweetened. And they are all delicious!

Not only is the Organic Almondmilk with Cashew made with 7 ingredients or fewer and made without carrageenan, the bottles are also pretty amazing, too. The bottles are 80% plant-based (made from renewable sugarcane) and recyclable.

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

This recipe for Vegan Lemon Mousse is fun to make and pretty unique in how it comes together. Usually, recipes for egg-free mousse call for gelatin, but this one doesn’t use gelatin or agar (which can be hard to find for some people). In this recipe, we first make a lemon pudding, then stir in some So Delicious CocoWhip, and let it chill to make our mousse.

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

It almost seems like this recipe is way too simple, but that’s exactly why I love it! All the ingredients are things that you should be able to find easily, and they are all dairy and egg free.

The fresh lemon and vanilla make the perfect flavor pairing for Spring, so this would be great for Easter, Mother’s Day, or anytime you want a fun dessert. So Delicious uses real vanilla extract in their Organic Almondmilk with Cashew, so it’s natural and has a bolder vanilla flavor that blends beautifully with lemon.

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

There is some lemon zest in the recipe to add a more lemon flavor, but if you don’t want to run in to bits of lemon zest in your mousse, add the fresh lemon zest to a tea ball strainer and set it into the pan as the almond and coconut milk cooks. Remove it before you add the cornstarch, so you’ll have lemon flavor without the bits of zest in your mousse.

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

I’ll be making a chocolate version of this soon, so I’ll share that in another blog post when I get that made as well! I’ll be making the chocolate version of this recipe with the So Delicious Coconut Milk so my kids can have some, too. I’m excited to see how that turns out, stay tuned for that one!

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

Learn more about the new So Delicious Organic Almondmilk with Cashew, or follow So Delicious on Facebook, Instagram, or Twitter!

Note: So Delicious Culinary Coconut milk has been unavailable in stores for quite a while now, I’m not sure if this item has been discontinued or not, but in this recipe, you can use full fat canned coconut milk in place of culinary coconut milk.

If you have food allergies, then you might think that you'll miss out on great desserts. Think again! This Vegan Lemon Mousse recipe is also gluten free, egg and dairy free! - #AD @TheFitCookie #NoExtra @So_Delicious #SoDelicious #vegan #glutenfree

Vegan Lemon Mousse (Gluten Free)

If you have food allergies, don’t miss out on great dessert! This Vegan Lemon Mousse recipe is dairy free, vegan, and gluten free
Vegan, gluten free; Free of: peanuts, dairy, soy. Contains tree nuts (almonds and cashews)
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Italian
Keyword: dairy free mousse, lemon mousse, vegan mousse
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill time: 3 hours
Total Time: 25 minutes
Servings: 6 servings
Calories: 167kcal

Ingredients

Instructions

  • In a small saucepan, combine the coconut milk, almondmilk, sugar, lemon juice, natural yellow color powder, and salt and whisk until combined. 
  • Start out sparingly with the food color powder, and add more as you like. You can always add more, but you can’t take it out once it’s there.
  • Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl. 
  • Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you’ve made lemon pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
  • Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened “pudding skin” on top that can create lumps when you mix it again). 
  • Place in the fridge and cool for about 30-45 minutes. It doesn’t have to cool completely, we just need it to cool enough to mix with the CocoWhip.
  • Once the lemon pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed. 
  • Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight. 
  • Top with more CocoWhip and berries if you like. Enjoy!

Video

Notes

*So Delicious Culinary Coconut milk is not longer available, so use full fat canned coconut milk in this recipe instead. 
**If you don’t want bits of lemon zest in your mousse, add the fresh lemon zest to a tea ball strainer and set it into the pan as the almond and coconut milk cooks. Swish it around a bit to get those good lemon flavors in your milk, then remove it before adding the cornstarch to the pan. 
 

Nutrition

Calories: 167kcal | Carbohydrates: 15g | Fat: 11g | Saturated Fat: 8g | Sodium: 31mg | Potassium: 67mg | Fiber: 2g | Sugar: 9g | Vitamin C: 2.9mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

33 thoughts on “Vegan Lemon Mousse (Gluten Free)”

  1. Hi Sarah! I’m excited about your blog. I would love to email you but don’t see a way to do so. Please email me so I can ask a couple of questions about your blog ( which is awesome btw). Thank you
    O.S. I’m vegan so I’m loving the recipes. I’m printing them out as I write lol

    Reply
  2. 5 stars
    I made this recipe yesterday! It was…so delicious! (Ha! No, but really it was!)

    The So Delicious culinary coconut milk doesn’t seem to be available anymore so I compared the ingredients two cans of coconut milk at the store and it seemed like it had the same ingredients in the same order as *light* coconut milk. I did find some vanilla almond cashew milk made by Blue Almond, so I bought that.

    When I added the cornstarch milk mixture back into the pot it didn’t seem to be very thick but I figured when it cooled it would thicken. The texture was definitely less like mousse and more like pudding even after I let it cool for the rest of the afternoon before bringing it to a neighbor’s house for dinner, but it was really yummy. For the record I put the lemon zest directly into the milk mixture and it tasted lovely.

    I had enough left over from the can of coconut milk that I decided to make a second batch today. I had about 3/4 of a cup so I try to adjust the other ingredients accordingly. This time I wanted to add a little bit more cornstarch to see if that would thicken it up more. Well I guess I added the milk to the cornstarch too quickly because I ended up with lumps that would not fully disappear no matter how much I whisked and whisked.

    So my recommendation would be two things: one, slowly add cornstarch to the milk and whisk it in rather than having the cornstarch in a separate bowl and adding milk to that; two, don’t worry if it doesn’t look thick enough after you add the 3 tablespoons of cornstarch because if you add more than that you will risk it becoming too thick and then it won’t mix well with the CoCo Whip! With my second batch I just got to the step where I mixed in the CoCo Whip and because the pudding was so thick and still had some little lumps here and there, it did not mix in well. So people should just follow this recipe exactly! 🙂

    Reply
    • So glad this recipe worked out for you Nicole!! I have noticed that the culinary coconut milk has been unavailable for a long time, which is sad because I loved cooking with it so much. I think I’ll have to add a note to the recipe for replacing the culinary coconut milk. I think full fat canned coconut milk would probably be the best replacement to get the thickness for the mousse. Thank you so much for the kind words! <3

      Reply
    • And thank you so much for taking the time to come back and review the recipe! I have a lot of people try the recipes but not come back and let others know how they turned out for them 🙂

      Reply
    • I think the canned coconut milk should work, as long as it’s mixed or blended really well so it’s smooth. I’m having a hard time locating the So Delicious Culinary Coconut milk here lately!

      Reply
  3. This sounds wonderful but I am allergic to corn and rice along with grains what can I use to thicken it without using cornstarch

    Reply
    • Hi Charmaine! Arrowroot starch, potato starch, and tapioca starch are grain-free thickening starches that you might be able to try instead of corn starch in this recipe. I have not tried any of those in this recipe, so I’m not sure how it would turn out, but you can give it a try and see. I’ll have to try making this recipe with another starch/thickener in place of cornstarch soon to see how it would work out

      Reply
    • Hi Kristin! Some people use tapioca starch or arrowroot starch as a substitute for corn starch, but I’m not sure how they would work in this recipe since they tend to have a different texture than corn starch. Sometimes starches like arrowroot and tapioca can be slimy in texture, so I’d Google some good substitute ideas for cornstarch (maybe a mix of arrowroot and tapioca starches might work?). I haven’t used either of those much, so I can’t help a ton with substitutes

      Reply
  4. I am a sucker for a good lemon dessert! Let me tell you that I can’t wait to try this lemon mousse! It seriously looks so smooth and creamy!

    Reply
  5. What a great product and a scrumptious treat. I love the berries in this dish to accompany the lemon flavor as well.

    Reply

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