Has anyone made lemon posset with plant based cream?

[RockingMyFiftiesNot]

And if so, how was it?
In one of my group of friends, I have a couple who can't tolerate cream, one of whom is also GF, and a friend who is vegan.
My favourite quick & make ahead dessert is lemon posset, and it would suit me to make this when they come round for supper as it's on a day I'm pretty busy.
The vegan recipes I've looked at are a bit convoluted. I was wondering whether I could just replace the dairy cream with Oatley? But not sure how well it would respond to being heated. Anyone tried this?
Thanks

I'd just check that the one who can't tolerate cream actually likes it. I can't tolerate it either but bloody hate the stuff anyway.

@PritiPatelsMaker good point, although she says she misses creamy desserts and they have all been asked if there is anything they don't like. Will ask her about lemon posset specifically.

Meanwhile, would love to know if anyone has made it successfully with Oatley

Oh if she misses creamy desserts that's fine. It's just that if you're vegan everyone seems to want to make things cheesy or creamy and I've never liked dairy.

I'm not sure its exactly relevant, but I mix silken tofu, lemon juice and grated rind, and a hint of honey in the food processor, chill it and eat that. It's a sort of lemon mousse, quite protein rich obviously. I'm not even a vegetarian and I really enjoy it.

I think you will need a thickening agent with a plant based cream.
The tofu idea above would work.

Making something vegan, gluten free and tasty is hard work - vegan alone is ok and gluten free is ok but both is difficult.

If going with the tofu option check that people are ok with soy. I can't tolerate much but wouldn't necessarily mention it to people unless I knew they were making something vegan.

Oh and oatley in the UK isn't gluten free

That's really interesting, I'm glad you told me for future reference.

Maybe I'll have a rethink! Thanks all

Can you do something that meets dietary requirements and serve with this?

coconutco.co.uk/products/vanilla-custard

I've not tried the custard but have tried a few other Coconut Co desserts which are delicious and very "creamy" tasting.

Ooh that looks very useful!

Do a chocolate tart, you can make it beforehand, use GF flour for the pastry and soya milk with chocolate and cornflour to thicken it up. Easy to do, and can be made the day before. Sweeten it to taste. The corn flour is GF, do no problems there. Top with shavings of dark chocolate and raspberries

Try Elmlea plant. I find this the best substitute for cream

This sounds bloody lush 😋

Its really good, and the tart filling you can have on its own as a chocolate pudding kind of thing

It does sound lovely, and quick to make.. thank you
Unfortunately one of the group can't eat chocolate of any description. Sorry I didn't put that in the OP but as it was about lemon posset specifically I didn't list all requirements. I was interested in posset particularly because I Knips they miss creamy things, just can't eat dairy. I find the non-dairy creams have a slight taste which I thought the lemon would disguise a bit (as there are guests with no dietary requirements too).
Just my GF friends love it when someone makes them a cake.
Honestly, I can't believe the eating restrictions within this group! Thankfully they aren't fussy on top - ie they eat everything they are 'allowed' to eat.
I love cooking and want everyone to enjoy the meal, equally I want to enjoy it too so where possible don't want to be making multiple options whilst not 'short changing' those with no dietary requirements.
I do have other options if the posset with plant cream is a non starter. Not sure I can imagine the tofu version tasting as good? Happy to be convinced otherwise

You can use cocoa instead of chocolate, if that would be acceptable

Cocoa is still chocolate so wouldn't work. Carob would as an alternative but it is an acquired taste. My yd is allergic to chocolate so have made carob cakes, brownies are especially good.

I've not made this @RockingMyFiftiesNot but it's on the vegan society site and uses silken tofu (which is amazing in deserts. I've made a chocolate cheesecake using it and my ed who is allergic to dairy loved it. Cheesecake is something she misses and it really hit the spot) instead of soaked blitzed cashews which I don't feel gives the same texture. Always still grainy for me.

www.vegansociety.com/resources/recipes/special-occasions/lemon-possets-shortbread