Easy Lemon Mousse (Egg-free, Dairy-free)

Make a bright, tangy, creamy, fluffy lemon mousse with 4 ingredients, minimal effort, and no eggs or dairy, perfect to impress guests!

Why I Love This Dairy-Free Lemon Mousse

This vegan lemon mousse is everything a spring dessert should be: creamy, light, and bursting with bright, zesty lemon flavor. Unlike traditional mousse, though, it’s egg-free, dairy-free, and refined sugar-free (gluten-free, too!). Instead, it uses coconut cream and aquafaba (the liquid from canned chickpeas), which magically whips up like egg whites for a perfectly fluffy texture.

If you love vegan lemon tart or vegan lemon cheesecake, add this mousse to your must-try lemon dessert list. It’s easy to make but fancy enough for dinner parties and special occasions (served in lemon halves for an elegant twist!) or a quick treat. No tofu, gelatin, or agar. Just simple ingredients, no cooking, a few minutes of prep, and some chilling to become thick and fluffy, just like mousse should be.

Looking for more ways to use aquafaba? Check out my vegan peanut butter mousse, vegan strawberry mousse, and this vegan lemon cake.

The Ingredients and Substitutes

• Lemons: Meyer lemons are sweetest, though any work. Just make sure to use fresh lemon juice, not bottled!
• Aquafaba: This is the liquid from canned chickpeas or home-cooked chickpeas. It’s the magic ingredient for fluffy egg-free lemon mousse. Use low-sodium if possible. Best of all, it doesn’t taste beany.
• Coconut cream: Use labeled coconut cream or the thick cream from the top of a chilled (overnight) can of full-fat coconut milk.
• Sweetener: Use your favorite liquid sweetener- Maple syrup, agave, brown rice syrup, etc. Sugar-free options should work fine, too.

Recipe Variations

• Vanilla extract: Add ½-1 teaspoon for warm depth.
• Lemon zest: Optionally added for zing.
• Lemon curd: Add a layer over the set mousse.
• Turmeric: A tiny pinch enhances the yellow color.
• Salt: Just a pinch of salt brings out the flavors.

How to Make Lemon Mousse

• First, slice the lemon lengthwise, scoop out the flesh, and press it through a sieve to extract the juice.

• Then, scoop the thick cream from a can of coconut milk (you’ll need 300-350 grams) into a large mixing bowl.
• Add the lemon juice, aquafaba, and sweetener. Whip (with an electric or handheld whisk) for a few minutes until smooth, light, and fluffy.

For an extra airy texture, you can also whip the aquafaba with the lemon juice separately until stiff peaks form and then gently fold it into the coconut cream.

• Taste and adjust the sweetness/lemon, then spoon the mixture into the hollowed lemon shells, small jars, or ramekins.

• Chill the vegan lemon mousse for a few hours or overnight to set. Garnish with lemon zest and enjoy!

For the full ingredients list, ingredient measurements, and nutritional information, then please find the recipe card below.

Storage Instructions

Fridge: Covered with plastic wrap or in airtight containers for 3-4 days.

Freezer: Freeze this lemon treat for up to 2 months and enjoy it in a semi-frozen state, or thaw it in the refrigerator first.

Serving Suggestions

• Lemon zest or candied lemon peel
• Fresh berries (raspberries, strawberries, blueberries, cherries)
• Berry compote/sauce
• Raw or toasted coconut (shreds or flakes)
• Vegan white chocolate shavings
• Biscotti, shortbread, gingersnaps, vanilla wafers, etc.

You can also pour the whipped lemon cream over a pastry base/graham cracker crust OR use it in a trifle/parfait for more lemon cloud dessert delight.

FAQs

Can I swap the citrus?

I’m sure you could. Lime or orange mousse would both be delicious.

Can I replace the aquafaba?

You can leave it out but the mousse won’t be as fluffly.

What else can I use instead of coconut cream?

I have made a vegan chocolate mousse using silken tofu, but I’ve not tried it for this dairy-free lemon mousse recipe.

What does aquafaba mousse taste like?

Let’s get right to the point since I know your real question is ‘Does it taste beany?’, and the answer is no! Not at all!

Top Recipe Notes and Tips

• Taste and adjust: Adjust the lemon and sweetener.
• Use coconut cream: Use only the thick cream from a can of full-fat coconut milk (not light). Chill overnight for easier scooping.
• Adjust ingredient ratio: My can yielded 330g coconut cream, so I used 48g aquafaba. Adjust as needed.
• Use chilled ingredients: Cold aquafaba and coconut cream whip better. Chilling the mixing bowl helps too.
• Let it chill: Chilling 3-4 hours minimum, (though overnight is best) is necessary for it to properly set and achieve the best texture.

If you try this easy, dairy-free lemon mousse recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

Vegan Lemon Mousse

Author: Michaela Vais

Make a bright, tangy, creamy, fluffy lemon mousse with 4 ingredients, low effort, and no eggs or dairy, perfect to impress guests!

5 from 3 votes

Servings 6

Prep 10 minutes mins

Cook 10 minutes mins

3 hours hrs

Total 3 hours hrs 20 minutes mins

Rate recipe Print recipe Pin recipe

Video

Ingredients

 

1x2x3x

• ▢ 1 (14 oz) can coconut milk full-fat (use only the thick part - see notes)
• ▢ 2 large lemons about 2-3 Tbsp juice, to taste
• ▢ 4 Tbsp (48 g) aquafaba (liquid from a can of chickpeas)
• ▢ 2-3 Tbsp (40-60 g) maple syrup or your favorite liquid sweetener

Instructions

 

• You can watch the short video for visual instructions.

  First, slice the lemon lengthwise, scoop out the flesh, and press it through a sieve to extract the juice.
• Then, scoop the thick cream from a can of coconut milk (you’ll need 300-350 grams) into a large mixing bowl.
• Add the lemon juice, aquafaba, and sweetener. Whip (with an electric or handheld whisk) for a few minutes until smooth, light, and fluffy.

  For an extra airy texture, you can also whip the aquafaba with the lemon juice separately until stiff peaks form and then gently fold it into the coconut cream.
• Taste and adjust the sweetness/lemon, then spoon the mixture into the hollowed lemon shells, small jars, or ramekins.
• Chill the vegan lemon mousse for a few hours or overnight to set. Garnish with lemon zest and enjoy!

Notes

• Coconut Cream: For best results, chill a can of full-fat coconut milk overnight so the thick cream separates from the water. My can yielded 330 grams of coconut cream and 48 grams of aquafaba. If your can yields less/more cream, be sure to adjust the amount of aquafaba accordingly. Alternatively, you can use canned coconut cream (though I’ve only tested it with chilled coconut milk).
• Aquafaba is the liquid from canned chickpeas (or from cooking your own), and it works as a fantastic egg white substitute in vegan recipes.

Nutrition Facts

Vegan Lemon Mousse

Amount per Serving

Calories

155

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

12

g

60

%

Sodium

 

10

mg

0

%

Potassium

 

209

mg

6

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

7

g

8

%

Protein

 

2

g

4

%

Vitamin A

 

8

IU

0

%

Vitamin C

 

21

mg

25

%

Calcium

 

25

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!

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