Vegan Whipped Cream

(no coconut)

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STEP 1.

Drain the water from a can or glass jar of chickpeas into a large mixing bowl.

STEP 2.

One jar of chickpeas is about ¾ cup of liquid.

STEP 3.

Add the cream of tartar to thicken the whipped cream and make it fluffy and stiff. Also, add in the powdered sweetener and vanilla.

STEP 4.

Start whipping with a standing mixer for about 3-4 minutes. Start at medium speed and increase after 30 seconds to high speed.

STEP 5.

Whisk until you have a thick foamy texture with stiff peaks.

TIP

You can also use a hand mixer. It will take about double the time then.

Serve immediately to enjoy a fluffy thick texture. Any leftovers can be kept in the freezer and scoop out as much as you need.

SWIPE UP FOR THE FULL RECIPE

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