Caitlin Bensel
Active Time
25 Mins
Total Time
50 Mins
Serves 8 (serving size: about 1 cup)

Aquafaba, the viscous fluid from canned chickpeas, is the surprising key to making a plant-based whipped topping. The process is pretty miraculous: The liquid whips up to a thick, fluffy foam that mimics whipped cream. Just be sure to use the liquid from unsalted chickpeas for the best results (we like Eden brand).

How to Make It

Step 1

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Place strawberry halves, salt, and 2 tablespoons sugar in a medium bowl; toss to coat. Spread strawberries in a single layer on prepared baking sheet. Bake at 375°F for 25 minutes. Let strawberries cool slightly, about 20 minutes.

Step 2

Drain liquid from can of chickpeas into bowl of a heavy-duty stand mixer fitted with whisk attachment (reserve chickpeas for another use). Add vanilla and cream of tartar to chickpea liquid, and beat on medium-high speed, gradually adding remaining 2 tablespoons sugar, until soft peaks form, 6 to 8 minutes.

Step 3

Transfer roasted strawberries and juice from pan to a high-powered blender. Add ice, tequila, lime juice, mint leaves, and agave nectar. Process on high speed until creamy, about 1 minute. Pour evenly into each of 8 glasses; top each with about 1/3 cup aquafaba whip.

Step 4

If desired, thread blueberries onto each of 8 small skewers, and add to each glass with a mint sprig.

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