• Unbelievable Vegan Pavlovas

by Buffy Ellen 0 Comments

Jump to recipe

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!

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

Yes these Unbelievable Vegan Pavlovas are…

  • Super easy to make (I’ve already made all the bloopers for you),
  • 100% vegan - no eggs or dairy,
  • Lower in sugar than a traditional pav,
  • Topped with the most delicious whipped coconut cream, and all the summer bounty you can find, and
  • Unbelievably textured - soft on the inside, crispy on the outer - JUST LIKE A REGULAR PAV

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…

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

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?

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

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.

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

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!

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

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.

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

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.

x Buffy-Ellen

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.

Unbelievable Vegan Pavlovas

Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSoy FreeContains Organic IngredientsCruelty Free 

Print the recipe here!
Please note - if you are wanting to meet any of the specific dietary requirements above, please be sure to read my notes below the recipe.

Makes 6 individual pavlovas

Takes 20 mins to prep + 1 1/2 hours to bake  
 
Make with

Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

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 vinegar
1/2 c icing sugar
1 tsp vanilla extract
Pinch sea salt

Whipped coconut cream
1 x 400g can coconut cream (chilled)
1/2 tsp vanilla extract

To top
Whipped coconut cream (as above)
Desiccated or shredded coconut
Mixed berries, cherries, kiwifruit, and mint leaves

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Drain the tin of chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). If you've cooked your own chickpeas, reduce the cooking water down until it resembles egg whites in texture, then chill similarly.
  2. Preheat oven to 150°C (300°F), and line a baking tray with baking paper (keep this out of the oven so it's not warm).
  3. With an electric mixer (hand or stand), beat the chickpea water and apple cider vinegar until it forms stiff foamy peaks, like egg whites would - it should look like a thick cream seen in the above photos. This takes about 2-3 minutes.
  4. Then, very gradually add sugar while beating, sifting in a tablespoon or so at a time. This took me about 5-7 minutes, to add all the sugar and get those stuff glossy peaks.
  5. Finally add the vanilla extract and sea salt, and beat again until fully combined.
  6. Dollop the pavlova mix into 6 large circular dollops, then use a spoon to even out the tops if needed (they should be ~10cm diameter).
  7. Place in the oven, then close the door and immediately drop the temperature to 100°C (200°F). Bake for 1 1/2 hours (don’t open the door) and then leave to cool in the oven for 15 minutes. After that, remove the baking paper sheet to a wooden chopping board and leave to cool completely.
  8. Whipped coconut cream: Scoop the top, firm half of the coconut cream from the tin (the hard part), and whip with vanilla extract with your same electric beaters until fluffy, just like whipped cream.
  9. Carefully lift pavlovas onto a cake stand or plate using a cake slice, then top with whipped coconut cream, berries, cherries, kiwifruit, mint and coconut threads. Enjoy!
Notes
  • Be sure to use chickpeas that are not salted - many canned varieties are. You want plain unsalted chickpeas for this.
  • Sweeteners - you can use regular icing sugar (as I did), castor sugar plus 1 tbsp arrowroot/cornflour, or erythritol. Erythritol however will mean that the pavlovas take longer to cook, and will come out more caramel coloured (though still delicious). If you use icing or castor sugar, this will keep them white (as mine are above), they rise a little more, and take less time to cook. For erythritol test as you go but you may need anywhere from 4-6 hours. Icing sugar already has cornflour added, thus no need to add it if using this sweetener. I didn't try these with coconut sugar, but imagine they would still work - they might just be more caramel coloured, slightly more granular, and potentially not rise as much. I shall report back if I try that version one day, but for now the icing sugar worked brilliantly!
  • Cook time - if you find your pavlovas are not crispy/crunchy on top after baking for 1 1/2 hours, you may need another 1-2 hours. The total time will depend on your oven and the chickpea brine and sweetener you decided to use. I recommend trying the exact measurements and steps from above for your first try - you can always tweak things later!
  • If you like a crispy pav, the above method of leaving the pavlovas to cool in the oven for 15 minutes will work great. However, if you'd like a softer version, then you could transfer them out of the oven and onto a chopping board as soon as you're done cooking. 
  • Chickpea brine - the water from your chickpeas should resemble the thickness of egg whites when chilled in the fridge, e.g slightly gooey. If yours is quite watery (especially if you've cooked your own chickpeas), reduce it down until you achieve this same consistency. Note it will be slightly more watery before you chill it. Be sure to chill before you make, it will give you a fluffier result and help the pavs to hold.
  • Storage - these store well in an airtight container for a couple of days. However, if you want to make them in advance you're best to do so no more than 2 or 3 days before, as they go a bit soft stored for any longer.
  • Vinegar helps the protein in the chickpea water to bind and fluff up - you can try it without, but I suggest including. Likewise, the cornflour/arrowroot also helps to bind (and is an ingredient in icing sugar). Again it's possible to try without, but I recommend going with the above measurements for success!
  • You could flavour these if you wanted - next time I'm going to stir through 1/3 cup of desiccated coconut at the end - coconut pavlovas!
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!  Vegan, dairy free, egg free.

PS - the lovely serve ware I've used is by Citta Design

Click below to pin!

Unbelievable Vegan Pavlovas long pin



Buffy Ellen
Buffy Ellen

Author

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.




Also in Blog

The Foodies' Guide to Christmas Gifting
The Foodies' Guide to Christmas Gifting

by Buffy Ellen 0 Comments

This year, I’ve put together a wee Foodies’ Guide to Christmas Gifting for you with eleven things I know I’d love to receive this Christmas. So, whether you’re a home DIYer, on a budget, or are feeling like going all out this year, there are plenty of ideas in here for the healthy wholefood-lovers in your life.

Continue Reading

The Ultimate Vegan Cheese Platter
The Ultimate Vegan Cheese Platter

by Buffy Ellen 0 Comments

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!

Continue Reading

Healthy Mr Gingerbread
Healthy Mr Gingerbread

by Buffy Ellen 0 Comments

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.

Continue Reading

Need healthy recipe inspiration?

Sign up here for delicious plant-based recipes, plus get 15% off your first order from our store