I baked this Vegan Lemon Soufflé for my sister’s summer party last weekend. The lemon gave it bright citrus, and my book club liked it.
Light and Fluffy Vegan Lemon Soufflé
The soufflé features a smooth lemon base that is whipped to perfection, resulting in a delicate texture that melts in your mouth. This dish takes about 1 hour to prepare and bake and serves 4 people.
Ingredients
- 1 cup almond milk or any plant-based milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar or maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric (for color, optional)
- 1/2 teaspoon baking powder
- Pinch of salt
- Fresh mint or additional lemon zest for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare ramekins by greasing them lightly.
- Combine Ingredients: In a mixing bowl, whisk together the almond milk, lemon juice, lemon zest, sugar, cornstarch, vanilla extract, turmeric, baking powder, and salt until smooth and well combined.
- Pour into Ramekins: Distribute the mixture evenly into the prepared ramekins, filling them about 3/4 full.
- Bake: Place the ramekins in the preheated oven and bake for 25-30 minutes, or until the soufflés have risen and the tops are slightly golden.
- Cool and Serve: Remove the soufflés from the oven and allow them to cool for a few minutes. Serve warm or at room temperature, garnished with fresh mint or lemon zest.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 4g
- Protein: 2g
- Carbohydrates: 28g
I serve the souffle right away while it is still puffed. The stay bright, and I bake it just before guests arrive.
