Vegan Dessert Recipe: Lemon Soufflé


Products featured in The Fox Box: limonata, lemon spread, G&Tea, lemon risotto, lemon
The Lemon Box: September 2020's subscription to the The Fox Box

If you recently received our September Edition of The Fox Box, you might be wondering what recipes you could try with the Lemon Spread.


The fantastic thing about this Lemon Spread is that it makes a great alternative to lemon curd which usually contains egg and butter. It's made by Janda Food who are based in Huntingdon, Cambridgeshire and specialise in vegan and 'free from' alternatives to some delicious condiments and spreads.


Some of you might be tempted to just eat it straight off the spoon (no judgement here, we've done it too!) but we thought we'd try it out a few other ways too. Our favourite by far is this incredible soufflé recipe.


Soufflé's are typically egg-based but seeing as this Lemon Spread doesn't contain eggs, we thought we'd challenge ourselves to create a dessert that's usually dependent on it. This recipe contains chickpea water (aquafaba) instead to make a delicious vegan-friendly alternative.

Vegan lemon soufflé pictured with Janda Food's jar of lemon spread, a freshly sliced lemon, chickpeas and sugar.
The Fig & Fox Company Vegan Lemon Soufflé with Janda Food's Lemon Spread

Recipe for Vegan Lemon Soufflés


TOP TIP: The thinner mixtures means your soufflés will fall as quickly as they rise.


INGREDIENTS (makes 6):

1 x Tin of Chickpeas (separate chickpea water)

2 tbsp (30g) x Janda Vegan Lemon Spread

2 tbsp (30g) x Caster Sugar

1 tsp x Xantham gum

Vegan/Dairy Free Spread (for greasing)


EQUIPMENT NEEDED:

Baking Tray

6 x Ramekins

Pastry Brush

Stand Mixer or Electric Whisk

METHOD

  1. Preheat oven to 170c

  2. With a pastry brush grease the ramekins with up strokes inside edges of the ramekin and place in the fridge to chill.

  3. 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).

  4. Add the vegan lemon spread to the chickpea water and whisk the mixture until it forms white stiff peaks.

  5. Add the xantham gum and the sugar. Whisk for about 2 minutes until glossy.

  6. Remove the ramekins from the fridge and place on the baking tray. Fill the ramekins half way with the soufflé mix.

  7. Clean off any mix that might have got on the rim of the ramekins before baking.

  8. Place in the middle of the oven for 20 mins until risen and golden brown. Remove and serve.


Giving it a go? Don't forget to tag us on Instagram so we can check them out and share your soufflé success!


To purchase Janda Food's Vegan Lemon Spread visit their website or click here.