A recipe for a luxurious vegan lemon soufflé dessert for you and your guests to enjoy over the festive season.
INGREDIENTS (makes 6)
1 tin of chickpeas (separate the chickpea water)
2 tbsp (30g) vegan lemon spread
2 tbsp (30g) caster sugar
1 tsp xanthan gum
Vegan/dairy free spread (for greasing)
EQUIPMENT NEEDED:
Baking tray
6 ramekins
Pastry brush
Stand mixer or electric whisk
METHOD
TOP TIP: The thinner mixtures means your soufflés will fall as quickly as they rise.
- Preheat oven to 170°C
- With a pastry brush, grease the ramekins with up strokes inside the edges of the ramekin and place in the fridge to chill.
- Open your tin of chickpeas and drain the water into a bowl. Place the chickpeas in the fridge for another use (e.g. hummus, salad).
- Add the vegan lemon spread to the chickpea water and whisk the mixture until it forms stiff, white peaks.
- Add the xanthan gum and the sugar. Whisk for about 2 minutes until glossy.
- Remove the ramekins from the fridge and place on the baking tray. Fill the ramekins halfway with the soufflé mix.
- Clean off any mix that might have got on the rim of the ramekins before baking.
- Place in the middle of the oven for 20 mins until risen and golden brown. Remove and serve.
- Enjoy!
This delicious recipe for vegan lemon soufflé is quick and easy to make. On top of that, it’s a dessert which all the family is bound to enjoy.
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