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Whipped Lemon Cream Cheese Mousse

Whipped Lemon Cream Cheese Mousse

Servings: 4-6
Servings 6


  • 1 cup coconut cream or regular coconut milk, refrigerated overnight
  • 2 containers GO Veggie! Dairy Free Classic Plain Cream Cheese (8 oz)
  • ½ cup organic powdered sugar
  • ¼ cup fresh lemon juice, plus zest of 1 lemon and more for garnish
  • ¼ teaspoon sea salt
  • 1/8 teaspoon ground turmeric
  • 1 teaspoon vanilla extract


  • If using coconut milk and not coconut cream, refrigerate coconut milk can overnight. Open can carefully and make sure not to shake it. With a spatula or spoon, remove only cream from top and reserve coconut water for another use.
  • Place cream in the bowl of a standing mixer.
  • Add to standing mixer with coconut cream (or firm coconut milk), add GO Veggie! Dairy Free Classic Plain Cream Cheese, powdered sugar, lemon juice and zest, sea salt, turmeric, and vanilla extract.
  • Whisk on high, until mixture is thick and creamy, about 1 minute.
  • Transfer mixture to a bowl and refrigerate for 1 hour to overnight to firm up.
  • Garnish with additional lemon zest, if desired.
    Created by: Spork Foods, www.sporkfoods.comwww.sporkonline.com
    ©Spork Foods 2014