3 ms·

I'm vegan and I tried making whipped cream from chickpea water. It was one of the foulest things I've ever tried. It tasted _very_ beany. I haven't tried using

I'm vegan and I tried making whipped cream from chickpea water. It was one of the foulest things I've ever tried. It tasted _very_ beany. I haven't tried using it for other things, and I imagine it could work fine in baked goods or in things with other strong flavors on top of it. But for whipped cream, the vegan winner is still old school Rich Whip ready to whip (http://richwhip.com/rich-whip.php http://richwhip.com/rich-whip.php), which dates back to 1945. Note that only the ready to whip carton is vegan. The pre-whipped ones contain milk products.

almog 6y ago
I'm not saying that it's as good as egg white meringue, but have you tried using non-canned aquafaba? The non canned option has more neutral taste in my opinion. When I cook chickpeas (for Hummus) I sometime boil it twice - the first time to source aquafaba and the second time with vegetables added for the Hummus itself.
- autarch 6y ago
  No, maybe I'll give it another try based on your suggestion.