Aquafaba is the beany liquid in canned chickpeas. It can be used to stunning effect: it whips up just like egg whites and can be used as a substitute binding ingredient in vegan recipes. Despite its origins, aquafaba will not lend recipes a savory flavor. In this dessert, it’s paired with coconut cream to concoct a vegan version of a pavlova, a crunchy meringue that typically uses egg whites and dairy cream. We’ve topped this pavlova with pomegranate seeds and shaved vegan chocolate for added flavor and texture. Serve it at an elegant holiday party, to cap off a vegan dinner menu, or just as a delicious dessert that any eater will love.
- FOOD & WINE