Pure Vegan Lemon Cream Semifreddo

Light, creamy, and refreshingly tangy—this pure vegan lemon semifreddo has a mousse-like texture without eggs or dairy. No ice-cream machine needed!

📝 Ingredients

• 1 cup raw cashews (soaked 4–6 hours, drained)

• ¾ cup full-fat coconut cream (chilled)

• ⅓ cup maple syrup (or powdered sugar)

• ⅓ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• Pinch of turmeric (optional, for color)

• Pinch of salt

👩‍🍳 Instructions

1. Blend base: Add soaked cashews, lemon juice, zest, maple syrup, vanilla, salt, and turmeric to a high-speed blender. Blend until completely smooth.

2. Whip cream: Whip chilled coconut cream until light and fluffy.

3. Fold: Gently fold the lemon-cashew mixture into the whipped coconut cream.

4. Freeze: Line a loaf pan with parchment paper. Pour mixture in and smooth the top.

5. Set: Freeze for 6–8 hours or until firm.

6. Serve: Let stand at room temperature for 10–15 minutes, slice, and enjoy.

🍓 Serving Ideas

• Top with fresh berries or raspberry sauce

• Sprinkle crushed pistachios or almonds

• Drizzle with lemon syrup or vegan white chocolate

• Serve in slices or scoops