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
-
Blend base: Add soaked cashews, lemon juice, zest, maple syrup, vanilla, salt, and turmeric to a high-speed blender. Blend until completely smooth.
-
Whip cream: Whip chilled coconut cream until light and fluffy.
-
Fold: Gently fold the lemon-cashew mixture into the whipped coconut cream.
-
Freeze: Line a loaf pan with parchment paper. Pour mixture in and smooth the top.
-
Set: Freeze for 6–8 hours or until firm.
-
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
