Aquafaba (Whipped Cream) - Dairy Free, Vegan
For those of you who haven’t heard, this miracle substance is taking the world by storm because of all the delicious egg-free recipes that you can make with it. So what is Aquafaba? It’s the juice in a can of beans. That’s right. Most people use the liquid from chickpeas (garbanzo beans) or white northern beans for a lighter flavor, but black beans and others can be used, too. Somehow, this liquid has properties that are similar to those of egg whites, and it can be used to make anything from meringues and macrons to marshmallows and more. It can act as a binder, leavening agent, emulsifier, or anything an egg white traditionally does—but without the cruelty or cholesterol.
1 can chickpeas, drained LIQUID RESERVED
1/8th tsp cream of tartar (the trick to a better whip!)
Drain your chickpeas and reserve the liquid - then you have aquafaba! Use the chickpeas for something else. Place in a large mixing bowl with the cream of tarter and whip!
It generally requires 3-6 minutes with to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don't be discouraged if it takes some time to reach stiff peaks.
Aquafaba can be used in a number of ways:
It can be added to recipes UNWHIPPED as an egg binder, such as in these Vegan Gluten Free Sugar Cookies.
It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Vegan Gluten Free Waffles!
It can be whipped into stiff peaks and made into things like meringues and macaroons.
It can also be used to make Vegan Mayo!