Vegan Whipped Cream (Low-Fat)

Perfectly light and fluffy, this Vegan Whipped Cream is super easy to make with only 3-ingredients and a hand mixer. It makes a fabulous topping for pies, cakes, and even hot cocoa!

This stuff is so delicious, absolutely no one will know that it’s a dairy-free substitute for the traditional whipped cream that’s loaded with fat.

Most dairy-free whipped creams use cashew milk, but this version, inspired by NoraCooks, is much lower in fat and actually uses aquafaba which is juice from a can of chickpeas (or make your own chickpeas in an Instant Pot).

How to make vegan whipped cream

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

It is so easy to make this perfectly light topping, and it kicks so many other dessert recipes like Chocolate Mousse and Crockpot Lava Cake up to a whole new level. Dollop your favorite vegan pies with it and that cup of herbal coffee and Vegan Hot Cocoa too!

This recipe begins with aquafaba chickpea juice, so you can either use the can variety or make your own which is super easy to do in an Instant Pot. I have found that canned chickpeas have about 3/4 cup of juice which is perfect for this recipe. Anywhere from 1/2 cup to 3/4 cup is great.

Begin by draining the juice from the chickpeas and placing it in a mixing bowl. Save those beans to use later in my Chickpea Avocado Salad that makes the best sandwich ever, or try some of these other Chickpea Recipes.

Next, add the cream of tartar and use a hand mixer to whip the two ingredients together until it gets foamy. This will take about 4-5 minutes to get to the right consistency. See my photos to get a visual of what you’re looking for.

Add in 1/2 cup of powdered sugar and whip another minute or two until it’s nice and fluffy.

I know, powdered sugar isn’t a health food, but did you know you can make your own using date, coconut, or other less refined sugars? Making your own powdered sugar takes only a couple of minutes. Just be aware that the darker sugars will make this whipped topping less white. Personally, I like to use Pure Cane Sugar due to the slightly lighter color.

Dollop onto your favorite desserts or cocoa to turn them into something friends and family will rave about. Then, you can tell them it’s made with bean juice, but I don’t think they’re going to believe you.

Mine keeps in the refrigerator for about a day before it starts to lose its fluff. I haven’t tried freezing it yet but have heard that it will have about the same consistency as frozen cool whip which sounds delicious to me.

Tips and substitutions

• Serving size- This recipe makes nearly 3 cups of whipped cream, so don’t be fooled by the bean juice thinking it won’t be enough. A serving size is 3 tablespoons.
• Sweetness- If you like it really sweet, use 3/4 cup powdered sugar instead of 1/2 cup.
• Cream of tarter- If you don’t have cream of tartar on hand, it can be left out. It just helps make the cream a little more fluffy.
• Firmness- The longer you use the hand mixer to whip the cream, the more firm it will be.
• Storage- Keep in an airtight container in the refrigerator for up to 24-hours.
• Usage- Dollop onto hot drinks like cocoa or herbal coffee to add a little sweetness, especially during the holidays.

Recipes that could use a little whipped cream

• Chocolate Mug Cake
• No-Bake Chocolate Mousse Pie
• Apple Crumble
• Banana Oat Pancakes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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