Creamy Lemon Cashew Posset
This bright and creamy lemon posset captures the luxurious texture of the classic British dessert without cream or sugar. Soaked cashews blend into a smooth, custard-like base balanced by fresh lemon juice and a hint of maple syrup for sweetness. It’s the perfect elegant make-ahead dessert for spring or summer entertaining.
Equipment
- 1 High-speed blender (like a Vitamix or Nutribullet) https://amzn.to/4jb6utc
- 4 small glass jars or ramekins or lemon halves
Ingredients
Ingredients:
- 1 cup raw cashews soaked 4–6 hours or boiled 10 minutes, drained
- ½ cup water
- ¼ cup fresh lemon juice about 2 medium lemons
- 2 teaspoons finely grated lemon zest
- 3 tablespoons pure maple syrup or to taste
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional for garnish:
- Lemon zest curls
- Fresh raspberries or blueberries
- Mint leaves
Instructions
Instructions:
- Blend the base: Add soaked cashews, water, lemon juice, zest, maple syrup, vanilla, and salt to a high-speed blender.
- Blend until silky smooth: Scrape down sides as needed; blend until completely creamy. The texture should resemble pudding.
- Taste and adjust: Add more maple syrup or lemon juice if desired.
- Chill: Divide into 4 small dessert glasses or ramekins. Refrigerate for 2–3 hours, until thickened and set.
- Serve: Top with lemon zest and berries before serving.
Notes
Time-Saving Tips:
- Use boiling water to quick-soak cashews in just 10 minutes.
- Blend ahead of time and store in jars—perfect for entertaining or meal prep.
- Double the recipe for larger gatherings; it holds beautifully for up to 3 days.
Grocery List:
- Raw cashews
- Fresh lemons
- Maple syrup
- Vanilla extract
- Sea salt
- Fresh berries and mint (optional)
Nutrition
Calories: 210kcalCarbohydrates: 12gProtein: 6gFat: 14gFiber: 2g
Tried this recipe?Let us know how it was!