Step 1

I recommend using a standing mixer as making vegan nougat with a hand-held whisk is hard work - the mixture gets very stiff.

Step 2

Grab a 20 cm / 8" square tin (I used a silicone mould), baking paper, two flexible spatulas, a wooden spoon, a kitchen thermometer, an oil spray or a teaspoon of neutral oil and a pastry brush.

Step 3

If using edible rice paper or wafer sheets, cut them to the size of the tin. Before you lay rice paper/wafer sheets at the bottom of the tin, lightly grease the sides and sprinkle them with cornstarch, shake the excess off. Otherwise, use baking paper to line the bottom of the tin and grease it a little bit (I use my fingers).

Step 4

Combine sugar and golden syrup in a medium size pot with a spatula. Set on low heat and allow it to bubble until the mixture reaches 150° C / 302 ° F. This will take about 10-15 minutes, don't rush this.

Step 5

Meanwhile, whip double strength aquafaba and cream of tartar in a standing mixer until soft peaks stage. Use a clean spatula to make sure all of the mixture is being whipped evenly.

Step 6

Add xanthan gum and carry on whipping until the mixture is stiff.

Step 7

The moment sugar mixture reaches 150° C / 302 ° F, take it off the heat and pour onto the wall of the standing mixer (avoid the whisk) in a slow, steady stream while the mixture is going at medium speed.

Step 8

Once you've used all of the sugar syrup, add vanilla and orange zest (if using) and carry on whipping the mixture until the bowl is no longer hot to the touch and the nougat mixture falls in thick ribbons.

Step 9

Switch off the mixer, grab a wooden spoon and stir in cranberries and nuts in 2-3 batches by hand. The mixture will become progressively thicker and stringy, that's a good sign, keep going.

Step 10

Transfer the mixture to the prepared tin/mould. Pat it down with a slightly greased spatula, then cover with a slightly greased piece of baking paper and roll out flat so that it reaches to all of the corners and edges. I used a small roller, but you can use a round jar.

Step 11

Cover the top with edible rice paper / wafer sheet if using or with a piece of greased baking paper.

Step 12

Refrigerate for 8-12 hours to harden. Remove from the tin and cut into slices using a lightly greased, serrated knife and a gentle sawing motion.

Step 13

Store for 1 week in the fridge or freeze in an air-tight container.