Vegan Strawberry Posset

Vegan Strawberry Posset

It’s nearly Valentines Day! And so I thought it would be a nice idea to create a special Valentines themed dessert. I wanted it to be pink or red, and so I had a think about what would be a great, quick and easy vegan dessert, and ended up with a vegan strawberry posset.

Going out on Valentines Day isn’t for everyone (myself included). So it’s nice to treat yourself to something a bit indulgent. Whether you’re making this dessert for your other half, or just for yourself, it’s a really great dessert for a Valentines Day treat.

This is actually so quick and easy to make that you’ll be done in 10 minutes. You just need to leave it plenty of time to chill, so ideally make it the day before. It’s very creamy and indulgent so you don’t need much, and we served ours with vegan shortbread biscuits.

vegan strawberry posset

Don’t be put off by the fact that it’s made with tofu! Silken tofu is incredibly versatile, and if you’ve been following our recipes for a while, you’ll also remember silken tofu being used in our chocolate tart recipe. You don’t taste the tofu at all, and it helps to give it the creamy texture of a traditional posset, whilst also setting in the same way as if you were using double cream.

Feel free to experiment with different fruit. I also made this with cherries but found it ended up a dark purple colour and wasn’t as sweet. I think the strawberry flavour really comes through here, but you could also try lemon as well, which is a more traditional posset flavour.

Give it a go, and treat yourself this Valentines Day!

Vegan Strawberry Posset

February 11, 2019
: 2
: 5 min
: 5 min
: Easy

Try this vegan indulgent posset. With just 3 ingredients and minimal prep time, it's the perfect dessert if you're looking for something quick but delicious

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Ingredients
  • 200g silken tofu
  • 150g frozen strawberries
  • 40g caster sugar
  • Optional: Strawberries to serve
Directions
  • Step 1 First, begin by blending the silken tofu in a high-speed blender until liquid. Set aside
  • Step 2 Place the frozen strawberries in a microwave proof bowl, and cook on high for 1 – 2 minutes, until fully defrosted
  • Step 3 Blitz the strawberries in a blender or food processor until pureed. If you want a smooth posset, strain the strawberries through a sieve to remove any seeds.
  • Step 4 In a saucepan, place your sugar and tofu
  • Step 5 Gently heat on medium, stirring occasionally, until the sugar has dissolved
  • Step 6 Increase the heat to medium-high and bring to a boil, stirring constantly
  • Step 7 Once boiling, cook for 3 minutes, stirring constantly
  • Step 8 After 3 minutes remove from the heat and pour in the strawberry puree
  • Step 9 Stir until fully mixed together
  • Step 10 Pour into small ramekins and place in the fridge for at least 2 hours, but ideally overnight
  • Step 11 Remove from the fridge when ready to serve. Top with fresh strawberries and a shortbread biscuit
  • Step 12 Serve!

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