Hey there, fellow food adventurers! Get ready for a sweet journey because today, we're diving headfirst into the world of vegan nougat. Yep, that chewy, nutty delight that brings back childhood memories just got a healthy, plant-powered makeover!
My grandma was the ultimate foodie, and she had a special love for a certain nougat from a deli in Poland. This sparked my determination to create a vegan version that captures all of the yummy, nostalgic vibes. So, after a few kitchen experiments (and a mountain of washing up), I’ve nailed a recipe that's not only delicious but also perfect for gifting or devouring yourself by the fire.
Why This Vegan Nougat is a Must-Try:
- Nostalgia Reimagined: We're bringing the classic nougat flavor and texture back, but this time, it's dairy-free and egg-free!
- Gift-Worthy Goodness: Looking for a homemade gift that'll make someone's day? This is it. Imagine the joy on their face when they bite into a piece of your homemade nougat.
- Texture Perfection: This nougat is soft, chewy, and studded with crunchy nuts—it's a texture party in your mouth!
- Healthy Twist: By swapping out traditional ingredients, we’ve made this a treat that’s better for you and the planet.
The Magic of Ingredients:
- Aquafaba: We're using the magical chickpea water to create the meringue base. Reduce it by half for the best texture.
- Cream of Tartar: This helps stabilize the meringue. A little lemon juice works in a pinch, too.
- Xanthan Gum: For that irresistible marshmallowy texture. Trust me, it's worth it!
- Golden Syrup: This is our invert sugar, adding a rich depth of flavour and a lovely texture
- Roasted Nuts: The star of the show! Go for your favourites.
- Dried Cranberries: A festive twist with a touch of tang.
- Vanilla & Orange Zest: For flavour and festive feels.
Making the Magic Happen:
- Prep: Get your tin ready with a little oil and cornstarch, or even edible rice paper if you have some.
- Syrup Time: Combine sugar and golden syrup, cook until it reaches 150°C (302°F).
- Meringue Moment: Whip the reduced aquafaba with cream of tartar until stiff peaks form.
- Combine Carefully: Slowly pour the hot sugar syrup into the aquafaba, then whip until the mixture cools slightly.
- Add the Good Stuff: Fold in your roasted nuts, dried cranberries, vanilla, and orange zest.
- Set and Chill: Press into your tin, flatten, then cover and refrigerate overnight.
- Cut and Enjoy: Slice with a serrated knife and dive in!
Variations to Try:
- Nutty Heaven: Use a mix of almonds, pecans, and walnuts.
- Spice It Up: Add a pinch of cardamom or cinnamon.
- Citrus Zing: Use lime or lemon zest instead of orange.
- Chocolate Dream: Drizzle with melted vegan chocolate after setting.
Tips for Success:
- Thermometer is Key: For perfect nougat, don't skip the thermometer. Temperature is crucial for texture.
- Whip it Good: Make sure your aquafaba is whipped to stiff peaks before adding the syrup.
- Don’t Overmix: Gently fold in the nuts and dried fruit after the meringue mixture has cooled slightly
- Patience is a Virtue: Allow the nougat to set overnight for the best results.
Healthy Eating Notes:
This vegan nougat is a treat, so enjoy in moderation! It’s a great option for those with dietary restrictions, and provides a source of healthy fats and fibre from the nuts, making it a more nutritious choice than traditional candy. Remember, balance is key!
So there you have it! A delightful, plant-based take on a classic treat, perfect for Christmas or any time you want to enjoy a bit of sweet indulgence. Get your aprons ready, and let’s create some nougat magic!
Happy cooking (and eating!), NutsAboutNourishment Natalie