Name: Lemon meringue raw dessert
Ingredients: SERVES: 4; Base; ½ cup cashew nuts; 1 cup fresh lemon juice (add more according to your taste); 2 tbsp maple syrup (or more depending on your taste); ⅛ tsp turmeric for colour; Topping; ⅔ aquafaba (the water from a can of chickpeas); 1 tsp cream of tartar; ⅛ cup maple syrup

Portion of Lemon Meringue Dessert in a bowl

Ingredients

SERVES: 4

Base

½ cup cashew nuts
1 cup fresh lemon juice (add more according to your taste)
2 tbsp maple syrup (or more depending on your taste)
⅛ tsp turmeric for colour

Topping

⅔ aquafaba (the water from a can of chickpeas)
1 tsp cream of tartar
⅛ cup maple syrup

Method

Mix the base ingredients together in a high speed blender until they form a smooth consistency.
Mix the topping ingredients together with an electric whisk or mix master for about 15 minutes, until it is white and fluffy and can hold its shape. It’s important to add the cream of tartar and maple syrup very slowly.
Divide the base into four bowls, followed by the topping, or alternatively use one large serving bowl. You can singe the meringue with a blow torch if desired.
Eat straight away or refrigerate until ready to serve.

Recipe by vegan chef, Marc Hammond