Recipe: Raw vegan Meringue Cream

Vegan Meringue Cream Recipe

Just divine. With berries and fresh mint or pancakes or ice cream – on a slice of lemon curd tarte. Here’s the recipe for that. If you cannot find Irish Moss anywhere, use 1 TBSP psyllium husk and 1 TBSP liquid cold pressed coconut oil.

Ingredients for raw vegan meringue:

1/3 cup Irish moss gel

1 cup coconut water *

1 cup coconut meat from a young coconut *

4 TBSP liquid sweetener

1/2 vanilla bean, seeds only

1/2 lemon, juice

1 pinch of sea salt

2 TBSP coconut oil

* you can also use 1 can of full fat coconut cream instead of the young coconut + coconut water. Just make sure to scoop out the creamy part and skip the watery coconut liquid at the bottom of the can (refrigerate the can overnight and the cream will separate from the water). 

How to make raw vegan meringue:

Blend Irish moss with water until smooth and thick.

Add coconut meat, sweetener, vanilla, lemon juice and salt.

Blend until smooth.

While blending, add the coconut oil.

Pour into a wide container and refrigerate for 3 hours to set.

 

Serve with lemon curd tarte or store in the fridge for up to 1 week – just whisk it a bit before using.

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Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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