Gel food coloring (optional), you can use 1-2 tbsp or unsweetened plant milk of your choice instead (I used soy milk)
Drain the liquid from a can of chickpeas into a large bowl and set the chickpeas aside to make any recipe that calls for chickpeas. You’re going to need only 2 tbsp or 30 ml.
Add the aquafaba to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (about 3-5 minutes). You could also use a regular large bowl and a hand mixer.
Incorporate all the remaining ingredients and blend again until smooth and well combined. If you’re not going to use gel food coloring, your vegan royal icing will probably be too thick, so add 1- 2 tbsp of unsweetened plant milk of your choice until you get the desired consistency. If you use gel food coloring and your vegan royal icing is also too thick, add a little bit of milk until you get the proper consistency, but keep in mind that the icing has to be thick to solidify when you decorate the cookies. If your icing is too thin, add a little more powdered sugar.
Use immediately to decorate cookies like vegan sugar cookies.
Keep the leftovers in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. It will dry, so blend again before using.
What is aquafaba? Aquafaba is the liquid that you can find in almost any can of legumes, especially chickpeas. Its slimy texture is similar to egg whites, and this is why it is a great alternative for making vegan whipped cream. It’s completely cholesterol-free!
I really suggest you use chickpea aquafaba instead of the ones that come from other legumes, as this vegan royal icing will work best with it.