Vegan Crème Egg Recipe: Silky Aquafaba Meringue with Herb-Infused Filling

This vegan crème egg recipe proves plant-based desserts can be just as decadent as the classic—silky aquafaba meringue wraps around a luscious herb-infused filling that melts in your mouth. 🌱 I've been refining this recipe for years, and the secret lies in whisking chickpea brine until it's light and airy, then baking it low and slow to create that signature creamy texture without a single egg or dairy ingredient.

The filling is where the magic happens—a blend of coconut cream, vanilla, and fresh herbs that mimics the richness of traditional crème eggs.

The aquafaba meringue shell holds together beautifully while staying tender, and the herb-infused center adds a bright, unexpected twist that keeps these from feeling like a copycat dessert. No one will believe they're vegan, I promise.

What you'll end up with is a dessert that's creamy, rich, and perfectly balanced—just like the original, but with a lighter touch. The aquafaba meringue has that familiar snap when you bite in, while the filling oozes out in creamy, herbaceous waves.

It's the kind of treat that feels special enough for holidays but simple enough to make any day feel like an occasion. Ready in just 30 minutes (plus cooling time), this recipe is perfect for Easter, brunch spreads, or when you just need a little something sweet. The best part?

It's foolproof—no fancy equipment or baking skills required. Let's make these vegan crème eggs!

Ingredients for vegan creme egg

Four ingredients transform into decadent vegan crème eggs—no eggs, no dairy, just pure plant-based magic.

The aquafaba is the star—save the brine from a can of chickpeas (or buy it pre-made if you're in a hurry). Trader Joe's sells it in the baking aisle, but homemade is fresher. Whisk it until it's glossy and holds stiff peaks—this is what gives those meringue shells their signature snap. For the herbs, farmers markets have the freshest tarragon and dill, but grocery store bunches work too. Just make sure they smell vibrant, not wilted. The coconut cream? Full-fat only—light versions won't give you that rich filling. Chill it overnight so the thick cream separates from the water, then scoop out just the top part for the best texture.

No aquafaba? Aquafaba substitute: Whisk 3 tbsp unsweetened soy milk with 1 tsp cornstarch until frothy (not as stable, but works in a pinch). Tarragon hard to find? Fresh basil or thyme at half the amount adds a different but lovely flavor. The coconut cream can be swapped for cashew cream (blend soaked cashews with water) if you're avoiding coconut. For extra richness, add 1 tsp vegan butter to the filling. The lemon juice is key—freshly squeezed brightens everything, but bottled works if you're in a bind. If you're piping the meringue, a piping bag with a small tip makes it easy, but a spoon works too (just be patient).

The meringue keeps best in an airtight container for 2 days—store it in the fridge to prevent sticking. The herb filling stays fresh for 3 days, but the flavors meld beautifully after a day. For serving, pipe the meringue shells onto a parchment-lined tray and bake at 250°F for 2 hours—low and slow is key. Let them cool completely before filling. These taste even better the next day, so make a batch ahead for Easter brunch or holiday gatherings. Freeze the unbaked meringue shells for up to 1 month—just thaw at room temp before filling and baking.

Step-by-step instructions for silky vegan crème eggs

Here's how to create luscious, herb-infused vegan crème eggs that rival classic versions.

In a clean, grease-free mixing bowl, combine the 1 cup Aquafaba (Chickpea Brine) with the 0.5 cup Granulated Sugar, 0.5 tsp Cream of Tartar, and 0.25 tsp Salt. Use a stand mixer fitted with the whisk attachment and beat on high speed for 5-7 minutes until the mixture forms stiff, glossy peaks that hold their shape when the whisk is lifted.

I like to stop and scrape down the sides every 2 minutes to ensure even mixing. You'll know it's ready when the meringue is thick enough to hold its shape but still has a silky, not dry, texture. This is your base for those perfect crème egg shells.

In a separate bowl, gently fold together the 0.5 cup Coconut Cream (make sure it's chilled overnight for best texture), 1 tbsp Pure Vanilla Extract, 1 tsp Lemon Juice, 0.25 cup Fresh Tarragon Leaves, 0.25 cup Fresh Chives, and 0.1 cup Fresh Dill. Be careful not to overmix—just combine until the herbs are evenly distributed throughout the coconut cream.

Here's the thing—this filling needs to be smooth but still have those bright herb notes. I press the herbs through a fine-mesh sieve to remove any tough stems while keeping the flavor. The lemon juice brightens everything up and balances the richness of the coconut cream.

Transfer the meringue to a piping bag fitted with a large star tip. Pipe 2-inch diameter circles onto a parchment-lined baking sheet, spacing them about 2 inches apart. Use a small offset spatula to smooth the edges and create a slight well in the center of each circle—this will hold your filling later.

Bake in a preheated 300°F oven for 12-15 minutes until the meringue is set but still slightly soft to the touch. You want them to hold their shape but still be pliable enough to gently press open later. Let them cool completely on the baking sheet before filling.

Once the meringue shells are completely cool, use a small spoon to carefully press open the center of each shell. Fill each one with about 1 tablespoon of the herb-infused coconut cream mixture. Press gently to compact the filling and create a smooth surface.

Here's where it gets fun—transfer the filled shells to a wire rack and chill in the refrigerator for at least 2 hours (or up to 24 hours). This resting period allows the filling to set perfectly and the flavors to meld together. The longer they chill, the more pronounced the herb flavors become.

Just before serving, use a small offset spatula to gently press the 2 tbsp Unsweetened Coconut Flakes (if using) onto the top of each crème egg. You can also create decorative patterns with the coconut flakes for a beautiful presentation. Serve chilled for the best texture and flavor experience.

The perfect vegan crème egg should have a crisp outer shell that gives way to a silky, herb-infused filling. Each bite should deliver that bright tarragon-dill-chive flavor with a perfect balance of sweetness from the meringue and richness from the coconut cream.

Dietary considerations for these flavors

Vegan-Friendly Adaptations

This recipe replaces traditional eggs and dairy with aquafaba (chickpea brine) for the meringue and coconut cream for the filling—both plant-based superstars. The aquafaba mimics egg whites' structure perfectly, while coconut cream delivers the same creamy richness as dairy. No compromises on texture or flavor here! 🌱

Gluten-Free Guaranteed

All ingredients in this recipe are naturally gluten-free, making it safe for anyone with celiac disease or gluten sensitivity. The aquafaba, coconut cream, and herbs contain zero gluten. Just double-check your vanilla extract and coconut flakes for cross-contamination warnings if you're highly sensitive.

Nut-Free Option

The original recipe includes coconut, which is technically a nut for some people. For a nut-free version, simply swap the coconut cream for cashew cream (blend soaked cashews with water) and omit the coconut flakes. The texture remains rich and creamy—just slightly different in flavor profile.

Refined Sugar Substitutes

Want to reduce refined sugar? Replace the granulated sugar with maple syrup or agave nectar—use ⅓ cup less since these are sweeter. For a more refined option, coconut sugar works 1:1. The meringue will still hold its shape but may have a slightly caramelized flavor. 🍯

Allergen-Friendly Tips

For soy-free versions, avoid aquafaba substitutes containing soy milk. Instead, use unsweetened almond milk (if nut allergies aren't a concern) or carbonated water (though texture may vary). Always check labels on vanilla extract and coconut products for hidden allergens like sesame or dairy cross-contamination.

Frequently asked questions