Vegan Aquafaba Whipped Cream

Step 1

This recipe begins with aquafaba chickpea juice, so you can either use the can variety or make your own which is super easy to do in an Instant Pot. I have found that canned chickpeas have about 3/4 cup of juice which is perfect for this recipe. Anywhere from 1/2 cup to 3/4 cup is great.

Step 2

Begin by draining the juice from the chickpeas and placing it in a mixing bowl. Save those beans to use later in my Chickpea Avocado Salad that makes the best sandwich ever, or try some of these other Chickpea Recipes.

Step 3

Next, add the cream of tartar and use a hand mixer to whip the two ingredients together until it gets foamy. This will take about 4-5 minutes to get to the right consistency. See my photos to get a visual of what you’re looking for.

Step 4

Add in 1/2 cup of powdered sugar and whip another minute or so until it’s nice and fluffy. The longer you whip it, the stiffer the peaks will be.

Step 5

I know, powdered sugar isn’t a health food, but you can make your own using date, coconut, or other less refined sugars. Personally, I like to use Pure Cane Sugar due to the slightly lighter color.

Step 6

Dollop onto your favorite desserts or cocoa to turn them into something friends and family will rave about. Then, you can tell them it’s made with bean juice, but I don’t think they’re going to believe you.

Step 7

Mine keeps in the refrigerator for about a day before it starts to lose its fluff. I haven’t tried freezing it yet but have heard that it will have about the same consistency as frozen cool whip which sounds delicious to me.