Vegan whipped cream, the fluffiest ever! It is light and sweet, super satisfying, and easy to prepare. You need 4 ingredients and 10 minutes!
This vegan whipped cream is perfect for you if you want an alternative and healthier option to regular whipped cream. I absolutely love to have it over my strawberries!
Besides, this recipe is usually made with coconut milk, but this version isn't. To make it you only need 4 simple ingredients like vanilla extract and just 10 minutes of your time. It really is super convenient!
How to make vegan whipped cream
- Drain the liquid from one can of chickpeas into a large bowl.
- Add all the ingredients to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form. You can also use a regular large bowl and a hand mixer.
- Enjoy your vegan whipped cream immediately.
Vegan whipped cream ingredients and tips
- Aquafaba: I’ve only used the liquid of canned chickpeas, not the liquid from cooking chickpeas myself, so I don’t know if homemade aquafaba will work.
- Cream of tartar: you could omit this ingredient, but it will take much longer to get the texture we’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself, and I don’t know if it could change the flavor of the cream.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but a store-bought version is also a good choice.
- Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar.
- You can serve your cream with some strawberries, vegan pancakes, or even over your vegan hot chocolate.
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 this recipe. It's completely cholesterol-free!
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Vegan Whipped Cream
- ½ cup aquafaba, the liquid from one can of chickpeas
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¼-½ cup granulated sugar
- Drain the liquid from one can of chickpeas into a large bowl and set aside the chickpeas to make any recipe that calls for chickpeas. You should have ½ cup of aquafaba (120 ml), but a little more or less of it is okay.
- Add all the ingredients to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (my vegan whipped cream is usually ready in about 3-5 minutes and I use a Kitchenaid mixer). You could also use a regular large bowl and a hand mixer.
- Enjoy immediately over some strawberries, vegan pancakes, or even your vegan hot chocolate.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
- I really suggest you use chickpea aquafaba instead of the ones that come from other legumes, as this recipe will work best with it.
- You can omit the cream of tartar if you can’t find it, but it will take much longer to get the texture we’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself, and I don’t know if it could change the flavor of the vegan whipped cream.
- Any type of sugar will do.
Do you think this would work well in biscuits? I make biscuits with self rising flour and regular whipped cream (carton). It's like thick buttermilk. I would like a heathier option.
Iosune Robles says
Hi Rene! I haven't tried it myself but I think it would works well 🙂