Whipped cream on a plant-based diet? You bet! No cream, no eggs, just aquafaba. Aqua what? Aquafaba. It derives from the Latin words "aqua" meaning water and "faba" meaning bean. It is the soaking liquid that beans, particularly chickpeas, were cooked in. And it turns out not only does it look like egg whites but it also behaves like them too! You can make whipped cream and meringues with this magical liquid and use it in place of eggs in all sorts of other recipes from pancakes to mayonnaise to chocolate mousse!
1 15.5 oz can of chickpeas
3/4 teaspoon vanilla
1 1/2 tablespoons sugar
Drain the chickpeas through a strainer catching the liquid in a bowl. Place 1/3 cup of the can liquid (the aquafaba) in the bowl of a mixer. If using a stand mixer use the whisking attachment. Add vanilla and begin whipping at medium speed (speed 6 on a Kitchen Aid mixer). Slowly pour in sugar and continue to whip for 10 minutes. Use immediately. You can store leftovers in the refrigerator but it will begin to breakdown after a little while. You can rewhip it but the longer it is stored the less likely it will be to form the stiff peaks again. Still it tastes great!