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)
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
Author Sarah Jane Parker



  • 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!



*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. 


Calories: 167kcal | Carbohydrates: 15g | Fat: 11g | Saturated Fat: 8g | Sodium: 31mg | Potassium: 67mg | Fiber: 2g | Sugar: 9g | Vitamin C: 2.9mg