Aquafaba Whipped Topping: Dairy Free Whip Cream * Plant Based Recipes: Easy Oil Free Vegan Recipes (2024)

FAQs

What is the best dairy free whipped cream substitute? ›

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

Before whipping, your aquafaba should be about the same viscosity as egg whites after they've been lightly whisked, perhaps slightly thinner. Some cans may differ, though, so if your aquafaba is excessively watery, you can reduce the liquid slightly on the stove until it thickens, then let cool before whipping.

It can also be used to make Vegan Mayo! It can be whipped into semi-stiff peaks and added to recipes as a whipped egg white substitute, such as these Best Vegan Gluten-Free Waffles! It can be whipped into stiff peaks and made into things like meringues and macaroons.

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

Coconut cream – canned coconut cream is the best for making vegan whipped cream, better than coconut milk. Coconut cream has a lower water content, so basically you'll get more bang for your buck. Full fat canned coconut milk can also work but the best results are generally going to come from using coconut cream.

Aquafaba Drawbacks

Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

How to Store Aquafaba. For ease, we like to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Frozen-then-thawed aquafaba whips just as well as fresh aquafaba.

In this time, the liquid should reduce and turn into a thicker, yellowish liquid resembling the liquid that comes out of canned chickpeas. Allow the aquafaba to cool, and then store in the fridge for up to 5 days or freeze for months.

How long does aquafaba keep in the fridge? ›

Aquafaba should be stored in a sealed mason jar in the refrigerator where it will last for up to a week. You can also freeze it for up to 3 months. I like to freeze it in increments of 2, 3 and 6 tablespoons in separate mason jars for future use.

The word "aquafaba" comes from the Latin terms "water" and "beans". It is the thick liquid that is left over from canned chickpeas.

“Aquafaba is basically starchy bean water,” reveals Belle Stein, bar manager of Mint Mark in Madison, Wisconsin. Essentially the water in which those beans have been cooked, “it can be [from] any legume, but specifically, chickpea water is the best” for use in co*cktails.

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician Joël Roessel.

In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing. As its name suggests, half-and-half is made up of half whole milk and half cream, and its fat content is typically between 10.5% and 18%.

Our Country Crock® Plant Cream, a dairy free, heavy whipping cream alternative, will add a touch of creamy goodness to any dish you can cook, bake or whip up.

3 Reasons to Choose Reddi-wip Whipped Topping

This canned non-dairy whipped topping also is a vegan and gluten-free treat.

Although the Original and Extra Creamy varieties of Cool Whip now contain cream, the Lite version of Cool Whip is still lactose-free, but not dairy-free. And various store brands of “non-dairy” whipped topping are still lactose-free, but not all are dairy-free.