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Accepted AnswerRhadegundOfflineI've heard linseed gel recommended for putting in meringue to help with that kind of texture. I think that you can't bake the whipped result without it collapsing, but that it's good in cold puddings. I've used linseed gel as an egg substitute in cake, but haven't tried this use for it yet.
Accepted AnswerMattieOfflineGreat question eymallist! Unfortunately, whipping vegan ingredients to soft peaks is extremely difficult because few non-animal products are able to hold and bind in that way.
One way to do it is to use a fat that's solid at room temperature like vegetable shortening. Another way is to use soy protein isolate as described in my vegan meringue recipe here. One day I'll figure out an easier way to do this and write about it.
If anyone has an any other tips, please chime in!