Vegan Pavlova
SERVES 6
READY IN 150 MINUTES
Save this one for the next time you need a sweeeeet treat!
I don’t know about you but when it comes to hosting dinner parties, particularly over the festive period, it can be difficult to cater to everyone’s needs/dietary requirements. Over time, I’ve learnt that one of the simplest ways to overcome this is to try and cover all (or if not, *most*) grounds in one dish.
This Vegan Pavlova has been a hit for exactly that! Made using Aquafaba (the ‘juices’ from drained chickpeas) as an egg replacement and Oat Cream to top, it’s just delicious.
Feel free to get creative with the toppings, and most importantly, ENJOY!
The Recipe
Ingredients
100g of aquafaba (drained chickpea juice from a can of chickpeas)
pinch of salt
1 tsp of corn starch
1/4 tsp of cream of tartar
1/2 tsp of white wine vinegar
100g of caster sugar
1 can of oat whipping cream
fresh fruit: berries, kiwi, passionfruit
Directions
Preheat the oven to 110C FAN.
Drain the chickpeas and keep the liquid from draining them. Measure out 100g of the liquid and pop in a mixing bowl with the pinch of salt - beat until it form stiff peaks. Next, add in the tartar and vinegar, before slowly adding in the sugar a little at a time, beating the mixture with electric beaters or a mixer.
Line a large baking tray and pop the mixture onto it in a circle shape.
Pop in the oven and bake with the door closed for 2 hours then turn off the oven and leave with the door closed for a further two hours.
Whip the oat cream and top on the cooled meringue then add the fruit and dig in.
