This recipe for fluffy vegan whipped cream demonstrates the magic of aquafaba, the thick liquid left behind after cooking chickpeas and other legumes. Aquafaba?s starch and viscosity allow it to be whipped like egg whites or whipped cream, something that can?t be done with other plant-based egg replacers. The process can take a little while with an electric mixer, so don?t get discouraged if it doesn?t firm up at first?just keep beating. Unlike whipped cream, whipped aquafaba won?t hold its shape for more than a couple of hours, so prepare it just before using. Dollop on Banana-Stuffed Aquafaba French Toast, pies, cakes, sundaes, and even cappuccinos. The post Aquafaba Whipped Cream appeared first on Forks Over Knives.

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