Vegan Blueberry Meringue Pie Recipe | olivemagazine

Ingredients

• 170g plain flour plus extra for dusting
• 1 tbsp caster sugar
• 125g (cold) vegan butter diced
• 1 tbsp soy cream or soy milk
• 1 tbsp granulated or demerara sugar
• 800g blueberries (frozen or fresh)
• 1 lemon zested
• 150g caster sugar
• a big pinch ground cinnamon
• 20g vegan butter or margarine
• 4 tbsp (about 2 lemons) lemon juice
• 4 tbsp tapioca starch or cornflour
• 1 lemon wedge
• 150ml (drained from a tin of unsalted chickpeas and refrigerated) aquafaba
• 150g icing sugar
• ½ tsp vanilla extract
• a big pinch cream of tartar