How To Make Fat Free Whipped Cream – Dairy Free & Vegan!

You’re never gonna believe what this vegan fat free whipped cream is made of, take a guess…

The answer is chickpeas! More specifically canned chickpeas. Wait, how the hell do you make sweet and airy whipped cream out of plain ol’ chickpeas? You may be very skeptical at this point and reasonably so. But let me tell you about the secret ingredient that makes this possible, Aquafaba!

What The Hell Is Aquafaba?

Aquafaba is the thick and sticky water in canned chickpeas that you usually discard down the drain.

This water is unique because nutrients like protein and carbohydrates were leaked into it from the chickpeas during the cooking/soaking process, transforming it into something that can be whipped into something light, airy, and it really resembles real whipped cream!

This liquid is also the perfect vegan replacement for egg whites in any sweet or savory cooking recipe.

How To Make Fat Free Whipped Cream With Chickpeas:

This recipe is 100% plant-based and can be used by vegans or anyone who doesn’t eat dairy, people with lactose intolerance for example. Sugar will be added to it and don’t worry, you won’t taste any of the chickpea flavors.

You can use it to dollop on pies, cakes, fruit, home-made ice cream, or anything else you normally use whipped cream for.

Vegan Chickpea Whipped Cream Recipe

***This recipe will make about 2 cups of whipped “cream”***

Things You’ll Need:

  • A medium sized can (about 15oz) of chickpeas, check the label to make sure no salt was added to it, we only want chickpeas and water.
  • 2 tsp of vanilla extract
  • 3 tbsp of white sugar


  1. Drain the aquafaba into a large mixing bowl. Put the chickpeas away, we don’t actually need them to make the whipped cream, only the liquid is needed.
  2. Pour in the vanilla
  3. Use a hand mixer and start whipping the liquid while simultaneously adding in the sugar. You can also use a stand mixer if you want.
  4. Continue whipping for about 10 minutes or until the liquid turns into a white and frothy whipped “cream.”

Quick Tips:

1. Make smaller amounts at a time because it doesn’t keep fresh for very long. If you have leftovers, you can keep them in the fridge for up to 2-3 hours

2. If you do keep them in the fridge, re-whip them for a couple of minutes prior to serving for best results.[/su_box]

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