Serves 4 | Preparation and cooking time: 15 minutes


Lemon Possets with Shortbread 1

For the lemon possets:

  • 600g Silken tofu
  • Zest and juice of 2 lemons
  • 120ml agave nectar
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • A few fresh raspberries, to serve
  • 1 tbsp icing sugar, to serve

For the shortbread biscuits

  • 200g dairy-free butter
  • 125g icing sugar
  • 310g plain flour
  • 1 tbsp corn flour mixed with 2 tbsp cold water
  • 2 tsp vanilla extract
  • 1 tbsp dairy-free milk, if needed


For the lemon possets:

  1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
  2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
  3. To serve, top with fresh raspberries, a sprinkling or icing sugar and 2 shortbread biscuits.

For the shortbread biscuits:

  1. Preheat the oven to 180°C (Gas Mark 4, 350° F) and line two baking trays with baking paper.
  2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
  3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
  4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in.Try and keep them all the same size.
  5. Bake for approx 12-15 minutes until lightly golden. Leave to cool completely.


  1. Susan on April 1, 2018 at 9:52 pm

    I’ve been a little obsessed with Possets since watching the Box of Delights play at Christmastime in London. I’m american so I had never heard of this. All the recipes I’ve found are cold Posset. Is there a vegan recipe for a warm posset like they reference in the story?

  2. Kim on October 1, 2019 at 7:03 am

    This is such an amazing recipe! It tastes so creamy and yet so light! A new favourite. I crushed up the shortbread though and made the posset into a cheesecake. DELICIOUS!

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