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

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!

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.

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!”]

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Sugar-Free Vegan Whipped Cream aka Aquafaba Whipped Cream

Yield: 2 cups whipped "cream"

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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.

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