If you haven’t had your friends talk to you about aquafaba yet, you will soon. Especially if you run in circles where people abstain from eating eggs. Vegans are hailing it as the most creative ...

This version of the classic pavlova uses aqaufaba, the liquid from canned chickpeas, to make the meringue. Top with plant-based cream and fruit for a fresh summer dessert. serves Preheat oven to 100°C ...

1. Chill your mixer bowl in the freezer for ten minutes. Preheat your oven to 350 degrees, and line a baking sheet with parchment paper. 2. Add the aquafaba to the chilled bowl and fit your mixer with ...

Made with reserved chickpea liquid instead of eggs, this vegan meringue recipe is a thrifty alternative to the classic version. When you whip your pavlova together, avoid over-beating the mixture.

Recognized as one of the national desserts of both New Zealand and Australia, this iconic dessert is said to have been named after Anna Pavlova, a Russian ballerina who frequently toured in both ...