Creamy and rich yet airy and light, the contradictions of vegan whipped cream only add to the appeal.
This recipe couldn’t be easier.
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Creamy and rich yet airy and light, the contradictions of vegan whipped cream only add to the appeal.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
And its actually really easy to make yourself.
Aquafaba, the liquid leftover from chickpeas, gets fluffy and light.
Then, check out the recipe below so it’s possible for you to make it yourself.
Drain your aquafaba from a can of chickpeas or any other can of low-sodium white beans.
(Can be drained and saved up to a week in advance.)2.
Add a 1/4 teaspoon of cream of tartar and continue to whisk on high for another five minutes.
Add 1 tablespoon of vanilla and continue to beat for another minute.
The brown color will dissipate and cream will turn white again.5.
Eat with fresh berries, on top of mini lemon pound cakes, or even just by the spoonful.
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