Vegan Nougat Recipe: Easy & Delicious Homemade Treat

Nougat is a timeless confection that has delighted sweet lovers across the globe for centuries. Traditionally made with honey and egg whites, classic nougat’s chewy, nutty, and sweet profile often excludes vegans.

But don’t worry! This vegan nougat recipe reinvents the beloved treat using plant-based ingredients that deliver the same luscious texture and rich flavor without any animal products.

Whether you’re satisfying a sweet tooth or looking for a thoughtful homemade gift, this recipe is sure to impress.

Using simple ingredients like aquafaba (the magical chickpea water), natural sweeteners, and crunchy nuts, you’ll create a soft, chewy nougat packed with delightful bursts of flavor. Best of all, it’s free from refined sugars and artificial additives, making it a healthier indulgence you can feel good about.

Ready to master a vegan twist on this classic candy? Let’s dive in!

Why You’ll Love This Recipe

This vegan nougat is a perfect blend of chewy and crunchy textures that melt in your mouth. It’s naturally sweetened with organic maple syrup and coconut sugar, providing a deep, caramel-like taste that complements the nuts beautifully.

Using aquafaba as an egg white substitute means you get a fluffy, airy nougat without any animal products, making it allergy-friendly and suitable for a variety of diets.

Plus, it’s wonderfully customizable—you can add your favorite nuts, seeds, or even dried fruits to tailor it to your liking. It’s a great recipe for holiday gifts, party treats, or just a fun weekend project in the kitchen.

And if you love exploring vegan desserts, be sure to check out our Vegan Halloween Dessert Recipes That Will Wow Your Guests for more festive ideas!

Ingredients

Equipment

• Electric mixer or stand mixer with a whisk attachment
• Medium saucepan
• Candy thermometer
• Baking pan (8×8 inch recommended)
• Parchment paper
• Rubber spatula
• Knife for chopping nuts
• Measuring cups and spoons

Instructions

1. Prepare your baking pan: Line an 8×8 inch pan with parchment paper, making sure to cover the sides for easy removal. If using edible rice paper, place a sheet at the bottom of the pan.
2. Chop the nuts: Roughly chop the almonds, pistachios, and cashews. Set aside.
3. Whip the aquafaba: Pour the aquafaba into a large mixing bowl. Using an electric mixer, whip on high speed until soft peaks form, about 5-7 minutes. This is your vegan “egg white” base.
4. Cook the sugar syrup: In a medium saucepan, combine the maple syrup, coconut sugar, and salt. Attach the candy thermometer and bring the mixture to a boil over medium heat, stirring occasionally. Cook until it reaches 250°F (hard ball stage), approximately 8-10 minutes. Remove from heat immediately.
5. Combine syrup and aquafaba: With the mixer running on medium speed, slowly pour the hot syrup into the whipped aquafaba in a thin, steady stream. Be careful to avoid splashing. Increase speed to high and continue whipping until the mixture thickens and cools to room temperature, about 10-12 minutes.
6. Add vanilla and nuts: Gently fold in the vanilla extract and chopped nuts using a rubber spatula. Mix until evenly distributed.
7. Transfer to pan: Pour the nougat mixture into the prepared pan. Smooth the top with a spatula. If desired, place another sheet of edible rice paper on top for a classic nougat finish.
8. Dust with powdered sugar: Sprinkle the top with vegan powdered sugar to prevent sticking and add a touch of sweetness.
9. Set and cool: Allow the nougat to set at room temperature for at least 3-4 hours or overnight until firm but chewy.
10. Slice and serve: Once set, lift the nougat out of the pan using the parchment paper edges. Use a sharp knife to cut into small squares or rectangles. Store in an airtight container at room temperature for up to two weeks.

Tips & Variations

“For a softer nougat, whip the aquafaba to soft peaks rather than stiff peaks. If you prefer a crunchier texture, toast the nuts lightly before adding.”

Feel free to experiment with different nuts and seeds. Walnuts, pecans, sunflower seeds, or pumpkin seeds work wonderfully.

For a fruity twist, add finely chopped dried cranberries or apricots.

If you want to make this recipe nut-free, try substituting seeds like pumpkin or sunflower seeds instead. You can also add a pinch of cinnamon or cardamom for a warm spice note.

To add a chocolate element, dip the nougat pieces halfway in melted vegan dark chocolate and let them set on parchment paper. For more vegan recipes that pack flavor, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for versatile plant-based cooking ideas.

Nutrition Facts

Serving Suggestions

Serve vegan nougat as a delightful treat alongside a warm cup of herbal tea or coffee. It’s perfect for holiday celebrations or as a sweet snack to share with friends and family.

You can also include it in a vegan dessert platter featuring other favorites like Vegan Chocolate Milk Recipe Easy and Delicious Guide or Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.

Wrap individual nougat squares in wax paper tied with a ribbon for charming homemade gifts. They also pair wonderfully with fresh fruit or vegan cheese boards for an elevated snack experience.

Conclusion

This vegan nougat recipe is a fantastic way to enjoy a classic confection in a compassionate and healthy way. With its chewy texture, natural sweetness, and crunchy nuts, it offers every bite full of joy and satisfaction.

Aquafaba’s magic whips up a fluffy base that mimics traditional nougat perfectly without any eggs or dairy.

Whether you’re new to vegan desserts or a seasoned plant-based cook, this recipe is approachable, rewarding, and endlessly adaptable. Don’t hesitate to personalize it with your favorite nuts, seeds, or flavorings.

And if you love creating vegan treats, explore more of our delicious recipes like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a vibrant culinary journey.

Enjoy your cooking adventure, and happy snacking!

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