Chickpea Brine Vegan Pavlova (or meringue)

Finally a vegan pavlova / meringue that tastes EXACTLY like the egg-white version! Who knew chickpea brine was the secret?! This dessert is sure to wow.

For the Meringue Base:
brine from one 15-ounce can of unsalted or low sodium chickpeas (I used Trader Joe’s organic), chilled
1 cup vegan fine white sugar
1 tablespoon arrowroot powder
pinch fine grain sea salt
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar

For the Topping:
coconut whipped cream
2 1/2 cups sliced berries/fresh fruit

View the full recipe at Pickles & Honey →