Amazingly Delicious Vegan Soft Nougat Recipe!

vegan nougat recipe
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Whether you call it nougat, Torrone, nogat, or something else, it’s rarely vegan, being, as it is, made with egg whites and honey. Until now. Our vegan soft nougat recipe is going to make you and your tastebuds so happy! And the best thing about it is that it is infinitely customizable! The vegan nougat that we made and that is featured in our picture is pistachio chocolate swirl nougat, but really the sky’s the limit! Traditional nougat has almonds and sometimes a bit of flavoring like lavender or orange essence. Here’s our easy, completely vegan soft nougat recipe!

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First, a little nougat history: According to HoneyTraveler, nougat is said to have been created in Italy, specifically Cremona, Lombardy, “for a wedding celebration of aristocrats in the 15th century. It was created in the shape of the bell tower of the Cremona cathedral, then known as the Torrazzo or Torrione – a possible origin of the name Torrone.”

A bit later nougat came to France, where it has been made, says HoneyTraveler, “in the Provence region since at least the sixteenth century. Known as ‘nogat’ in the Middle Ages, in Provence the name is said to come from ‘tu nous gates,’ or, ‘you spoil us.’ There are two types, the traditional crunchy black nougat made without eggs and the soft white nougat such as the famous Nougat de Montélimar, made with Lavender honey, almonds and pistachios in the ratio of at least 30% almonds, or 28% almonds and 2% pistachios, and 25% honey of the sugar content.”

Our recipe is for the soft nougat, vegan style, of course, without any eggs or honey. :~) You will need a candy or cooking thermometer for this recipe, we recommend this one, or, if you want to go old school, this one.

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Amazingly Delicious Vegan Soft Nougat Recipe


Liquid (only) from one 15oz can of chickpeas (this liquid is known as ‘aquafaba’)
1 cup sugar
1 cup agave syrup (light or dark although light will yield a prettier and more delicate tasting nougat)
1/4 cup water
Dash of salt
1 to 1 1/2 cups mix-ins such as nuts (toasted or raw) and dried fruit. If you want to make chocolate swirl like in our picture, use no more than 1 cup of nuts and fruit, and add 1/2 cup chocolate chips at the very end.


Line an 8×8 pan completely with parchment paper which has been sprayed with a neutral oil or coconut oil. When we make this we fold the excess parchment paper over the sides and tape it down on the outside. Set the pan aside.

Place the aquafaba (the bean liquid) in a stand mixer fitted with the whisk attachment and start whipping it. Don’t worry that it looks like a tiny amount, eventually it will start whipping up, just like egg whites. You want to whip it into soft/semi-hard peaks.

While your aquafaba is whipping, place the sugar, agave, and water in a heavy saucepan; use the smallest one you have that will still allow for plenty of room at the top. This is so you can immerse the business end of your candy thermometer in the liquid (too-big a pan will cause the level of the liquid to be too shallow).

Place the mixture over medium heat and stir until the sugar is fully dissolved.

Now place your candy thermometer in the liquid, and simmer until the mixture reaches about 280° (it’s fine if you go a little over – once it starts getting up there the temperature climbs quickly). Remove the pan from the heat as soon as it’s ready, otherwise you are going to end up with a syrup that gets crunchy-hard.

Switch your stand mixer to the ‘low’ setting, and very slowly and carefully (because it’s very hot) stream the hot syrup mixture into your whipped aquafaba. When the hot liquid meets the aquafaba the aquafaba will deflate; that’s fine and to be expected.

Once the syrup is in with the aquafaba turn the mixer back up and beat it for about 15 minutes. Then, with the mixer still running, mix in your mix-ins; if you are adding chocolate chips put them in at the very last and only for a few seconds to achieve the swirl effect (if you let it go any longer you’ll end up with chocolate-tinted nougat).

Scrape the nougat into the prepared pan, smoothing down as best as you can (sometimes shaking the pan or banging it gently on the counter helps).

Ideally you will leave it to cool and set for 24 hours, but if you just can’t stand the suspense cool it for at least 2 hours. The longer you can let it set, though, the easier it will be to handle, and the tastier it will be.

Remove from pan, remove the paper, and use a sharp, long-bladed knife to cut into squares. You will want to push the blade down into the nougat along the full length of the nougat, not cut it by dragging the knife.

To store in the fridge put a piece of parchment paper between each layer of cut nougat (if you’re stacking it); to serve take it out of the fridge and let it sit at room temperature for a few minutes.

vegan nougat recipe

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