Vegan Tofu Pavlova

Whip up tofu aquafaba into these beautiful, light and crispy meringues just add filling and fruit to turn them into pavlovas.

  • Servings
    6 Mini Pavlova
  • Prep Time
    10 Min
  • Cook Time
    2.5 Hr

Cooking Directions

Preheat oven to 220ᵒF

  • Place aquafaba in a mixer and mix on med-high for 7 minutes.
  • Add pinch of salt and a few dashes of cream of tartar to aquafaba and continue to mix until it has reached soft peaks.
  • Slowly add powdered sugar, vanilla and cornstarch then whip until the meringue reaches stiff peaks.
  • Remove meringue from mixer and distribute meringue into 6 large dollops over a wax paper covered sheet pan (or silpad). Create an indentation (for filling) in the center of each meringue.
  • Bake meringues for 1 ½ hours. Turn oven off and keep meringues inside oven for up to 3 hours.
  • While meringues bake make the filling and refrigerate it.
  • To serve remove meringues from oven and let cool. Once cool, top with filling and add desired toppings and serve immediately.

**Note: You may have to adjust baking time if making larger meringues.

**Aquafaba is the liquid from the tofu container in which the tofu is stored in.


For meringue:

  • ½ cup tofu aquafaba, strained
  • ¾ cup powdered sugar (sifted)
  • 1 Tbsp. cornstarch (sifted)
  • ½ tsp. vanilla extract
  • cream of tartar
  • pinch of salt

For filling:

  • See Chocolate Banana Pudding recipe – or filling of choice


  • fruit of choice

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