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).

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

175 calories; fat 0.4g; mono fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 24g; fiber 2g; iron 1mg; sodium 123mg; calcium 25mg; sugars 18g; added sugar 12g.
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