I’m a big fan of this vegan aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!
What is aquafaba?
Aquafaba is simply the liquid in which chickpeas or other pulses have been prepared. That includes the liquid from canned versions. You can use it to prevent waste. Or you can savor it in recipes because it’s a totally cool ingredient. Or both!
Other than this vegan aquafaba whipped cream, include it in sweet treats, like brownies or frosting. Try it as a replacer for egg whites in baking. Whirl up a mousse, like my no-cook plant-based cocoa mousse, where both chickpeas and the aquafaba, rather than heavy whipping cream, are the base of the decadent treat. Whip up aquafaba and fold into pancakes to make them fluffier. Or savor it in a homemade aquafaba mayo, like in my grilled potato salad skewers with aquafaba mayo. But first, absolutely whip it good … to make this plant-based version of whipped cream!
Tip: Use it right away as it will start to lose t’s fluffliness if not used within about 30 minutes at room temperature. Chill for up to 1 hour if not using right away.
Tip: It’s best on cold or room temperature treats, not hot ones. Though if you want to add it to something like hot chocolate (yum!), just dive into it quickly.
I’m a big fan of this vegan aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!
