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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!

bright blue bowl full of vegan whipped cream with dessert in background

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).

coffee in cup topped with vegan whipped cream

How to make vegan whipped cream

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.

chickpeas draining in strainer with handle

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.

mixing bowl with hand mixer making whipped cream

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.

fluffy vegan whipped cream in stainless bowl with beaters

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.

dessert glasses filled with vegan chocolate mousse and whipped cream

Tips for making the best dairy-free whipped cream

  • 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.
  • If you like it really sweet, use 3/4 cup powdered sugar instead of 1/2 cup.
  • 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.
  • The longer you use the hand mixer to whip the cream, the more firm it will be.
  • Store in an airtight container in the refrigerator for up to 24-hours or freeze.
  • For some reason, if date sugar is used, it doesn’t last as long. I’ve found that sucanat or pure cane sugar versions can last for days.
  • Dollop onto hot drinks like cocoa or herbal coffee to add a little sweetness especially during the holidays.
green and white coffee cup with vegan latte

Recipes that could use a little whipped cream

bright blue bowl full of vegan whipped cream with dessert in background

Vegan Whipped Cream (Low-Fat)

Yield: 3 cups
Prep Time: 5 minutes
Total Time: 5 minutes

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!

Ingredients

Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Add in 1/2 cup of powdered sugar and whip another minute or so until it’s nice and fluffy. The longer you whip it, the stiffer the peaks will be.
    5. I know, powdered sugar isn’t a health food, but 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.
    6. 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.
    7. 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.

Notes

Tips for making the best dairy-free whipped cream

  • This recipe makes nearly 3 cups of whipped cream, so don’t be fooled by the bean juice thinking it won’t be enough.
  • If you like it really sweet, use 3/4 cup powdered sugar instead of 1/2 cup.
  • If you don’t have the cream of tartar on hand, it can be left out. It just helps make the cream a little more fluffy.
  • The longer you use the hand mixer to whip the cream, the more firm it will be.
  • Store in an airtight container in the refrigerator for up to 24-hours or freeze.
  • For some reason, if date sugar is used, it doesn't last as long. I've found that sucanat or pure cane sugar versions can last for days.
  • Dollop onto hot drinks like cocoa to add a little sweetness especially during the holidays.
Nutrition Information:
Yield: 16 Serving Size: 3 tablespoons
Amount Per Serving: Calories: 8Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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photo collage for vegan whipped cream

Charlene Eredics

Friday 26th of November 2021

Worked well but after sitting in fridge for a couple hours there was a tan liquid in bottom of bowl. Is this normal or did I not mix enough. Had plenty to use on pumpkin pie.

Terri Edwards

Friday 26th of November 2021

Hi Charlene- Did you use date sugar? It seems that the date sugar has a tendency to do that but if you use other sugars to make the powdered sugar such as sucanat or pure cane it doesn't happen.

Shawna S.

Wednesday 3rd of November 2021

Hi Terri! LOVE your blog!!!The intro to this post says blender, the recipe and tips section says to use a hand mixer? Can either be used?

Terri Edwards

Wednesday 3rd of November 2021

Hi Shawna- Oh, great catch! A hand mixer would work best for this recipe. Thank you for letting me know about the typo. I'm so used to typing 'blender,' I must've been on autopilot. LOL!

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