I am SO excited about this recipe because it is a total vegan hack! This whipped cream has no fat because the main ingredient is aquafaba. What is aquafaba? It’s the liquid that you get from cooking or storing beans in water. Next time you are using a can of beans, save the liquid from the can. Cooking liquid works just as well. I usually use garbanzo bean aquafaba, but great northern beans and white beans will work as well.
This recipe does take some patience. You need to blend the mixture for a long time to see any progress. You will notice it start to thicken up after about 10-12 minutes. After that, it will start getting super fluffy and “whipped”!
I am not the original genius behind using aquafaba for whipped cream. There are plenty of recipes for it all over the web. What an amazing and creative discovery. Satisfying that craving for creaminess with healthy plant-based ingredients makes you do some crazy things, like making a dessert with bean water.
Aquafaba Whipped Cream
- 3/4 cup aquafaba, chilled (liquid from one can of chickpeas)
- 4 tbsp agave nectar
- 2 tbsp arrowroot powder
- 1 tsp vanilla
- Combine all ingredients in a large bowl.
- Use a mixer or immersion blender with the whisk attachment. Mix on high for 15-20 minutes until light and fluffy.
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