by Buffy Ellen
Vegan pavlovas... can it be possible?? Yes, the stories are TRUE. Made with a secret ingredient, that actually works. You would never know these are egg and dairy free, they taste just like the original. Bring on Xmas, you are going to be the star of the show!
Yes these Unbelievable Vegan Pavlovas are…
Am I over using capital letters here? If I am it’s because I’m that excited about these. I took the final set to one of my best friend’s bdays as her ‘cake’ (she’s a major foodie and tough critic), and she loved them. So it’s safe to say these will be a winner on your Christmas spread - I’m definitely going to be making them for ours!
Let’s get pav making…
The unbelievable magic that is chickpea brine
I use chickpeas a lot – not just for hummus, but also the flour – for a lot of my fritters, quiches, pancakes and crepes. It has a wonderful ability to bind together, rather like eggs.
So it’s some wonder that I hadn’t put two and two together, and realised that the water that the chickpeas are cooked in might also have some of that incredible binding capacity. Well, stories abound of it on the interwebs, and I had been dying to try it out. And not just in any old recipe. In a classic kiwi Xmas pav. Or Australian, if you’re an ozzy, I know we both like to claim ownership for this one, but these are so good I reckon we can easily make double and just share?
So how do they work? Well, whether you cook your own chickpeas from scratch, or purchase them in a can, either way you can SAVE the cooking water/brine and turn it into incredible meringues, pavs, just like you would with egg whites. Whip them up with an electric beater (your blender will not work here – I tried this, with nil success), until they form a fluffy white mass (about four times the size of the original brine, it’s incredible really). Then add your sweetener and flavourings and they’ll go from whipped cream to shiny peaks – EXACTLY like eggs whites do. You have to bake them at a slightly lower temperature for longer, and the inside is slightly less gooey/chewy as egg white pavlovas often are, but other than that – pretty much identical success. For a non-dairy/egg eating vegan, or just someone trying to reduce their carbon footprint and animal impact ratio, this is a REVELATION.
There are few key ingredients in this recipe, so I suggest following them exactly to the letter for your first attempt. From there, you could experiment with reducing the sugar, increasing the flavour, changing the oven temperature, if you so desire. But honestly these are pretty much perfect so I’d just go with this to start!
Note – you know I like to reduce the sugar in my recipes as much as possible, and use unrefined sugars as much as possible. However this recipe did work better with a traditional vegan icing sugar, being finely ground sugar with a little cornflour added. I’ve also included some instructions on how to make with regular castor sugar. I also tried an erythritol version, and they ended up tasting good, but took 7 hours to cook and were quite caramelised by the end. I have however still managed to halve the amount of sugar, compared to most traditional pavlova recipes. So we’re still winning here team! I also added no sugar to the topping at all, just using the natural coconut cream and a slight natural sweetness from the fruits. I think they’re perfectly balanced, but shall certainly let you know if I try any more iterations.
I’m going to leave it at that, because you need to switch your oven on now, grab a can of chickpeas (chilled), and get to making these pavs! Would love to hear if you try them – and especially if you test them out for Xmas! Tag me if you do, on Instagram with @begoodorganics and #begoodorganics, or leave me a note on my FB here. I would love love love to see your Xmas spreads, and I hope these Unbelievable Vegan Pavlovas might make an appearance on yours.
Thanks for reading, it’s a pleasure as always. See you back here, in exactly 7 days time. Til then – stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next recipe video by signing up to my YouTube here.
Makes 6 individual pavlovas
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Always use certified organic, local and fairly traded ingredients wherever possible
2/3 c chickpea water (from 1x 400g can unsalted chickpeas,chilled)3/4 tsp apple cider vinegar1/2 c icing sugar1 tsp vanilla extractPinch sea saltWhipped coconut cream1 x 400g can coconut cream (chilled)1/2 tsp vanilla extractTo topWhipped coconut cream (as above)Desiccated or shredded coconutMixed berries, cherries, kiwifruit, and mint leavesc = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the lovely serve ware I've used is by Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
The festive season is coming up, and I KNOW you want to bring the platter to the party. So, here are my 6 steps on exactly how to make one! Complete with 100% vegan home-made nut cheese too – haloumi/feta/mozzarella... it’s all here!
November. It’s almost here people. Yes Xmas! Are you ready for your first festive recipe then? Think buttery crumbly shortbread, spiced with Mr Claus’s favourites, and made extra special thanks to a few secret additions. The perfect gift for friends, or just make a jar for yourself.
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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