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Happy Food, Healthy Life

Forking delicious vegan food

Sugar-Free Vegan Whipped Cream aka Aquafaba Whipped Cream

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 You won’t believe what few ingredients it takes to make this fluffy meringue-like vegan whipped cream. It’ll blow your mind!

Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life

It’s all a balancing act between indulgences and nutrient-rich foods. 

Find out what healthy foods I can’t live without in my kitchen!

I hope your mind is ready to be blown. Cause that is my intent today.

I have been wanting someone to invent some sort of whipped cream that wasn’t full-fat or sugar-laden for the last forever years. But since it hasn’t existed, I have generally just shy-ed away from adding whipped topping to my sundaes, pumpkin pies, and straight to my mouth from a spoon.

I am so excited to announce that my spoon is ready to be filled with the heavenly whip so I can swiftly put it in my mouth. My pumpkin pie will no longer be lonely. My sundaes will be complete.

All because of a little bean water…

wait, what did she say??

Yeah, I know, totally awkward. But yes, I did say bean water. As gross as it sounds. As bizarre as it is. It’s totally a thing.

I wish I could take the credit for this one, but well, I’m just not THAT out there to have discovered it.

More than anything though, I really wish I knew where this originated because I want to hug that person so hard!

Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life

But yes, some amazing person that I’m madly in love with (can you be in love with someone you don’t know) had the crazy idea to take the “water” that you drain from your garbanzo beans (chickpeas) or White Great Northern beans and whip it up with some sweetener, and vanilla (or any other extract). And it turned into a meringue-like fluff!

Seriously!

I’m talking stiff peaks. I’m talking being able to bake it and use it as an egg replacement. I’m talking browning the edges with a kitchen torch so it looks like toasted marshmallows. INSANE!

Oh, and before you turn your nose up, I’m here to tell you that it’s DIVINE. Absolutely amazing. You would never guess it’s bean-y.

The world of vegan recipes has totally opened up for me, and I can’t wait to share all the ideas I have in my head with you! I can’t get in the kitchen fast enough to make them all happen.

Oh, and so I don’t have to say “bean water” any more, the correct term is “Aquafaba.” And if you’re totally curious about this phenomenon like I was, you can read all there is to read about aquafaba on the site that’s dedicated to it completely.

Sugar-Free Vegan Whipped "Cream" - You won't believe what few ingredients it takes to make this fluffy meringue-like whipped cream. It'll blow your mind! | Happy Food Healthy Life

I hope you’re excited as I am about this. And if not excited, at least a little intrigued and will stick around long enough to see all the recipes I create using it in the near future. (watch out National S’mores Day!)

[Tweet “Vegan. Sugar-Free. and totally BRILLIANT whipped “cream.” Come see what all the hype is about!”]

Sugar-Free Vegan Whipped Cream aka Aquafaba Whipped Cream

Yield: 2 cups whipped "cream"

Ingredients

  • water from 1 can white beans, (garbanzo or great northern beans), chilled
  • 1 Tablespoon arrowroot powder
  • 2 teaspoons stevia
  • 1 teaspoon vanilla

Instructions

  1. Combine all ingredients in a mixing bowl, and using the whisk attachment, mix on high for about 14-16 minutes.
  2. For the first while, it will appear that nothing is happening, until about 10 minutes in. Then you will see that it's starting to thicken. You can taste it at this point to adjust vanilla and sweetener levels according to your taste.

Do you like this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Holly Waterfall

If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly

Also, don’t forget to grab those healthy staples you’ve got to stock your kitchen with.

Sugar-Free Vegan Whipped Cream _ You won't believe what few ingredients it takes to make this fluffy meringue-like vegan whipped cream. It'll blow your mind! | Happy Food Healthy Life

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Filed Under: Vegan Essentials

Comments

  1. Eden Scharer says

    August 4, 2015 at 8:00 am

    Is there something you can use besides arrowroot powder? Or where do you buy that? Maybe cream of tartar? Looks so cool!

    Reply
    • Holly Waterfall says

      August 6, 2015 at 11:49 pm

      Hi Eden! I have seen different versions using different ingredients like xantham gum or guar guar gum, but I’m not familiar with using those 2 options, as I’ve only tried it with arrowroot. I bought it at a health food store. I believe I did read somewhere that cream of tartar definitely does not work. I would do a search on pinterest for other methods and play with it. Good luck! Let me know what works for you!

      Reply
  2. Emilie says

    August 21, 2015 at 6:52 pm

    Good evening, I was wondering if it’s water from a can of beans or water from beans you cooked in a pot?!?! This looks amazing

    Reply
    • Holly Waterfall says

      August 23, 2015 at 8:32 am

      Hi Emilie! The water is from a can of beans, but I know you can use water you cooked from a post. Here is all the information you need to know about using aquafaba –> http://aquafaba.com/faq.html
      ENJOY!

      Reply
  3. Caroline Christian says

    January 26, 2016 at 9:45 am

    Do you use liquid stevia for this or a granulated type? Thanks 🙂

    Reply
    • Holly Waterfall says

      January 27, 2016 at 1:12 pm

      Hi Caroline! I use granulated stevia.

      Reply
  4. Sahana says

    May 22, 2016 at 10:08 pm

    Looks like a great alternative for normal whipped cream, Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.

    Reply
    • Holly Waterfall says

      May 23, 2016 at 9:01 pm

      Totally a strange alternative, but it’s so yummy you’d never know how weird it is!

      Reply
  5. Brett Martin says

    May 23, 2016 at 12:45 pm

    i don’t care where it’s from, my dairy free son is going to be one happy little dude!! love it! and thank you for joining us at delicious dishes!

    Reply
    • Holly Waterfall says

      May 23, 2016 at 9:02 pm

      Your son will love this!! Can’t wait to hear what he thinks.

      Reply
  6. Emily Meier says

    May 26, 2016 at 8:23 am

    Just tried this and it worked like a dream. I used cinnamon for flavor because I was out of vanilla (but I VERY randomly had arrowroot powder on hand).

    Thanks for the post!

    Reply
    • Holly Waterfall says

      June 6, 2016 at 6:38 am

      oooh! I’m so glad you enjoyed it. Cinnamon was probably a great addition anyway 🙂

      Reply
  7. Leslie says

    July 6, 2016 at 1:08 pm

    Has anyone tried glucomannan to stabilize aquafaba to make a non dairy topping that will keep a couple of days without breaking down or gelatin if one is not vegan just wanting to drop out the calorie content.

    Reply
  8. Rima says

    December 23, 2016 at 12:00 pm

    Can I substitute arrowroot powder for cornstarch?

    Reply
    • Holly Waterfall says

      December 23, 2016 at 12:20 pm

      Rima, I haven’t tried that sub in this recipe, but I’m thinking it should. I just can’t guarantee the same results. Let us know if you try!

      Reply
  9. Colette says

    November 17, 2018 at 3:07 pm

    I made some without the arrowroot added vanilla, cinnamon and sugar since I’m not a fan of sweeteners and it turned out just great. Probably taste even better if I used the salt free chickpea water lol!!!

    Reply
  10. Ritika says

    August 18, 2019 at 8:28 pm

    How long will this hold in the fridge?

    Reply
    • Holly Waterfall says

      September 6, 2019 at 10:15 am

      You’ll want to use it within 24-48 hours – maybe whip it again right before using it if it starts to separate.

      Reply

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Hey there!

I'm Holly and I create real food recipes for real people. People who want to eat more than kale chips and tofu. People who are a little bit terrified of vegan food because - hello, what the F is tempeh and seitan, right?
People who want to go plant-based but can't even imagine a life without cheese or ice cream. I'm right there with ya and am here to help you every step of the way. I can't wait to show you around!

xoxo Holly

Dinner doesn't have to be difficult

even if you're plant-based.

Let me help you with a week of dinner recipes in my free e-cookbook, simple vegan family dinners.

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