Vegan Lemon and Honey Posset

I accidentally bought a couple of cartons of silken tofu instead of firm and then struggled to think how I could use them. After a bit of research, it seems that people use this all the time as a dairy alternative for desserts, great for the lactose and dairy free friends or vegans in your life.

I played around with the measurements a little to get the right balance of sweet and tart flavours, but overall was pleasantly surprised by this yummy and low fat pudding!

Serves 6-8 (GF, DF, V)

Ingredients
22oz silken tofu, drained
2/3 cup runny honey
1/2 cup lemon juice, freshly squeezed
2 tbsp lemon zest

Method

1. Place all ingredients in to a blender (I used a Nutribullet).
2. Blend until  all ingredients are combined to a smooth texture.
3. Taste and add more lemon juice or honey to achieve desired flavour. 
4. Spoon into ramekins (size of your choice). I lined mine with a few blueberries before pouring on the mixture. 
5. Refrigerate for 6 hours, or longer if you want a thicker texture. 
6.  Top with berries and lemon zest before serving.