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 1/2 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.
Keep the leftovers in an airtight container in the fridge for up to 1 week.
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 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.