Well, Bryanna Clark Grogan has a no-bake vegan meringue.
I've tried a baked one and it's not reliable. It works only sometimes
so I don't recommend it to people because if they try it, it is guaranteed not to work
WHen it works, it's good because it browns a bit on the peaks like egg meringue. Of course, at the moment, I can't find the disk where I have my original recipes
She's posted this publicly, so I think it's okay to post it here; it can be found by a quick Google anyway:
*VEGAN FEAST: http://www.bryannaclarkgrogan.com/page/page/579094.htm
BRYANNA’S VEGAN “MERINGUE” TOPPING:
1 and 1/3 tsp. agar powder (or 2 T. + 2 tsp. agar flakes) mixed with 1/4 c. cold water
3/4 c. cold water
1/2 c. EnerG egg replacer powder (only this one will whip up sufficiently)
1/2 c. light unbleached or white beet sugar
4 tsp. vanilla
1/2 tsp. lemon extract
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 c. water in a small, deep bowl, with electric mixer on HI. Use a small or large stand mixer, a handheld elcectric mixer or egg beater, or a beater attachment (whire whip type) for a food processor or immersion blender, You have to beat it for for 12 minutes (yes, 12!!), or until thick, white, and forms peaks. Beat in the sugar, vanilla and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerate. It will firm up. Beat it again briefly, then pile the mixture around the edge of the cooled pie (remove any paper or plastic covering ), leaving the edge of the crust and the center showing. Make little “peaks” in the "meringue" with the back of a spoon. Refrigerate until ready to serve.(This will keep only a day.)