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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!
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!)
Sugar-Free Vegan Whipped Cream aka Aquafaba 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
- Combine all ingredients in a mixing bowl, and using the whisk attachment, mix on high for about 14-16 minutes.
- 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.
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.
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Eden Scharer says
Is there something you can use besides arrowroot powder? Or where do you buy that? Maybe cream of tartar? Looks so cool!
Holly Waterfall says
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!
Emilie says
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
Holly Waterfall says
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!
Caroline Christian says
Do you use liquid stevia for this or a granulated type? Thanks 🙂
Holly Waterfall says
Hi Caroline! I use granulated stevia.
Sahana says
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.
Holly Waterfall says
Totally a strange alternative, but it’s so yummy you’d never know how weird it is!
Brett Martin says
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!
Holly Waterfall says
Your son will love this!! Can’t wait to hear what he thinks.
Emily Meier says
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!
Holly Waterfall says
oooh! I’m so glad you enjoyed it. Cinnamon was probably a great addition anyway 🙂
Leslie says
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.
Rima says
Can I substitute arrowroot powder for cornstarch?
Holly Waterfall says
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!
Colette says
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!!!
Ritika says
How long will this hold in the fridge?
Holly Waterfall says
You’ll want to use it within 24-48 hours – maybe whip it again right before using it if it starts to separate.