WARNING! This is not a healthy vegan pie! It’s full of sugar and white flour.
On the other hand, lemon meringue pie it is my little James’ favorite dessertcake and I had to perfect the vegan version of it. So here it is, your treat that is to be enjoyed sparingly (but nevertheless enjoyed).
Aquafaba, the liquid you find in a tin of chickpeas, is very temperamental so let me know how it works for you. Every tin could be different in quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.
A Little More Vegan Recipe Inspiration
If you enjoyed this recipe for a vegan lemon meringue pie, next time you’re in the mood for something sweet, try this recipe for vegan cinnamon rolls by Everyday Vegan Food. According to the recipe creators, they are just as good as the original and make an indulgent breakfast, dessert, or snack. If you want to try your hand at more aquafaba recipes, try these macarons or these merignues.
If it was the fruitiness of this pie that you really liked, this recipe for a vegan blueberry cake might be more up your street. The ingredients include fresh blueberries, flax seeds, and lemon yogurt, for a zesty kick. Recipe creator Namely Marly says, “this cake is infused, and I do mean infused, with lemon. The combination of lemon and blueberry adds freshness to each and every bite!”
If you’ve got dessert covered, but you’re searching for the perfect main, look no further. In keeping with the theme of indulgence, why not try this creamy cauliflower fettuccine alfredo by Eat With Clarity? According to the recipe maker, you can’t taste the cauliflower, and together with cashews, it gives this dish a rich, creamy texture. You could also try a cheesy beetroot lasagna, or maybe a risotto with smoky tofu and dairy-free cream.
If you’re not in the mood for Italian food, you could opt for this Mexican-inspired taco recipe by Sincerely V. Tacos are super easy, quick, and versatile; this particular nutritious recipe calls for portobello mushrooms, zucchini, and dairy-free cashew cream.
This recipe was republished with permission from The Vegan Twins Plantry.