Vegan Pavlova

Vegan Pavlova

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  • 1 (15-ounce) can garbanzo beans, at room temperature
  • 3/4 cup sugar
  • 1 tablespoon arrowroot
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional)
  • Coconut whip, for topping (optional)
  • Seasonal fruit, sliced or chopped (see note)


Preheat oven to 250° F. Line a baking sheet with parchment paper and outline an 8-inch circle.

Whip garbanzo liquid on high speed, using a stand or handheld mixer, until stiff peaks form, 15 to 20 minutes. Whip in sugar, arrowroot, vinegar and vanilla.

Spoon or pipe meringue into the drawn circle. Bake for about 1 1/2 hours; meringue will be almost set, but still a little soft. Turn off the oven and open the door a crack; let meringue dry out for at least 1 hour, until crisp. Cover and store at room temperature until ready to serve.

To serve, carefully remove pavlova to a serving platter. Top with coconut whip and seasonal fruit. Serve immediately.

Special notes:

We suggest using sweet-tart juicy fruit, like kiwis, mangos, oranges, berries, etc.

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