Description
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!
Ingredients
Units
Scale
- 1/4 cup aquafaba (liquid from canned no-salt-added chickpeas*)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon lemon juice
- 1/8 teaspoon cream of tartar
- Pinch of sea salt
- 40 grams powdered sugar (1/4 cup)
Instructions
- In a mixing bowl, beat all ingredients until soft peaks form, about 8 to 10 minutes.
- Use immediately or keep chilled in the refrigerator for up to 1 hour.
*Preferably organic. If using low-sodium instead of no-salt-added chickpeas, do not add pinch of sea salt.
Notes
Indulge in this vanilla aquafaba whipped cream on my overnight creamy cashew chocolate shake, no-cook plant-based cocoa mousse, and double chocolate banana dessert bread.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 5g includes 5g added sugars
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg