Go Back

Roasted Pears with Vegan Whipped Cream


  • 2 firm pears I used red Bartlett but use any of your choice that are very firm so they hold up during cooking
  • 1 tbs vegan butter melted OR coconut oil, liquified


  • Cinnamon allspice, cloves, cardamom, ginger


  • Baking sheet
  • Parchment paper
  • Melon baller or spoon
  • Basting brush
  • Small bowl to mix spices
  • Sealed glass container for storage


  • 1. Preheat oven to 350°F.
  • 2. Line baking sheet with parchment paper.
  • 3. Wash and cut your pears in half, cutting the long way (see photo).
  • 4. With a melon baller or spoon, remove the center pit area.
  • 5. Brush the pear (lightly)with melted vegan butter.
  • 6. Mix your spices in a bowl and sprinkle them on the pears.
  • 7. Bake for about 25 minutes or until the pears are starting to brown.
  • Remove and serve warm or store in a sealed glass container for up to a week. I have used the stored ones in oatmeal (delicious), yogurt parfaits or as is, warmed up or cold.

Aquafaba Whipped Cream Ingredients

  • Liquid only from 1 can of chickpeas
  • 1/4 teaspoon cream of tartar
  • 1 tsp vanilla
  • 1/3 cup powdered sugar


  • 1. Drain and save the liquid from 1 can of chickpeas (use the chickpeas for something else).
  • 2. Pour the liquid into a mixing bowl or the bowl of a stand mixer if you have one.
  • 3. Use the mixer and beat until the liquid begins to turn foamy.
  • 4. Add cream of tartar and continue mixing for about another 5 minutes until mixture becomes fluffy and stiff peaks form.
  • 5. Add vanilla and continue mixing another minute.
  • 6. Slowly add powdered sugar while continuing to mix until vanilla and sugar are completely incorporated. Mixture should be nice and fluffy.
  • 7. Use immediately or freeze in a sealed container for up to one month— when freezing take out about 10 minutes before using to defrost.
  • Enjoy!