recipes & wine pairings

Always vegan.

Pistachio Pavlova

Pistachio Pavlova

Pavlova: a fancy name for a meringue topped with whipped cream and fruit. Pavlovas were actually named after the Russian ballerina, Anna Pavlova, which only makes it feel fancier. Pavlovas have a crisp exterior shell and a light, soft interior. 


Since meringues are made of egg whites, this is Pavlova is obviously made with an alternative: aquafaba. Too many weird words being thrown around here, I know... Aquafaba is just a fancy word for the liquid from a can of chickpeas. Disgusting, right? Wrong. I remember a couple years ago when aquafaba took the internet by storm and shook us all to our cores. I'm here to tell you, the proof is in the Pavlova. 


When you're done whipping up the meringue for this recipe and you achieve the glossy, stiff peaks required to make a delicious pavlova, give that white fluffy whip a taste before folding in the pistachios. It tastes exactly like marshmallow fluff. If you're tempted to spread some on a slice of bread with some peanut butter and make a little sandwich, by all means, give it a go. The possibilities of aquafaba are endless and with this recipe, we're just scratching the surface. 


The beautiful thing about this recipe is that you can make one big pavlova, two large but thinner pavlovas stacked with whipped cream in the middle (like I did here), or multiple mini pavlovas. The sweet pistachio and raspberry flavors taste like Summer, making this the perfect dessert to bring to a BBQ or Summer party. 

If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 


Pistachio Pavlova

Prep Time: 15 mins  Cook Time: 1 hr 30 mins  Total Time: 2 hr 30 mins



·      ½ cup unsalted pistachios, chopped

·      1 tablespoon cornstarch

·      Liquid from one 15-ounce can “no salt added” chickpeas, chilled

·      1 teaspoon cream of tartar

·      1 teaspoon vanilla extract

·      1 cup superfine sugar


·      9oz vegan whipped cream (I used CocoWhip)

·      Fresh Raspberries


1.    Preheat oven to 275F and line 2 baking sheets with parchment paper.

2.    In a small bowl, toss the pistachios with the cornstarch. Set aside.

3.    In a large bowl, add the chilled aquafaba (fancy name for chickpea liquid). Using an electric mixer, beat the liquid until it begins to foam (about 2 minutes). Once it’s foaming, increase the speed to medium high and continue to beat about 2 more minutes, until it begins to thicken.

4.    Continuing to mix, and add in the cream of tartar and vanilla extract. Once fluffy peaks begin to form, add in the sugar one heaping tablespoon at a time. Once the full cup of sugar has been added, the meringue should look glossy and form stiff peaks. If it doesn’t look glossy and stiff, continue to mix until it gets to that point- this is important! Gently fold in the cornstarch dusted pistachios.

5.    Now, either fill a piping bag with your “meringue” to pipe small circles onto the parchment lined baking sheets, or you can spread a thick dollop with a rubber spatula into a circle, or whatever shape you want (I used the bottom of an 8” cake pan to trace a circle onto two baking sheets and spread an even layer of meringue inside each circle, with slightly higher edges). Make sure all the meringues are about the same size to ensure even baking.

6.    Once all the meringue has been used, place the baking sheets into the preheated oven and bake for 1 hour to 1 hour and 30 minutes- do not open the oven door at any point. After the 60-90 minutes have passed (the meringues should look dry, not wet and should still look light in color), turn off the oven and allow the meringues to cool completely in the oven.

7.    Once meringues have cooled completely, remove from the oven and top with vegan whipped cream and raspberries. Serve immediately and enjoy!

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