Chickpea Whipped Cream


I was scheduled to make a chocolate cream pie for my son as a reward for his straight A report card, but I forgot to buy the whipped cream to go on top. What to do? Substitute of course!

In the past, I have tried to use coconut cream as a base to make whipped cream. This method is hit or miss for me. It is very tricky to get it to work right and is not guaranteed to make it to the table.

When I informed my family that I was making whipped cream using the liquid from canned chickpeas (some may call them garbanzo beans…same thing), skepticism was in the air. However, all tried it and I must say it was a success. I was thrilled at how easy it came together and overjoyed by the outcome. The plus side to using the chickpea liquid was that it is dairy-free and costs next to nothing to make. Also, there is a great bonus in that I am not wasting anything from the can of chickpeas as I eat those on salads or as a side dish.

The recipe I found was at

I followed the recipe except for two things… I opened the can of chickpeas the previous day and saved the liquid in the refrigerator. So my chickpea liquid was cold, making for cold whipped cream. The temperature may also affect the way it whips. The second difference was that I turned the electric mixer to high and not the medium that the recipe suggested.

I found this super easy and fast to make. It did not take the 10 to 15 minutes that the recipe said it would. It was very quick. I took the liquid from the fridge and in the same bowl added the 1/8 tsp cream of tartar and the 1 tsp of vanilla. I beat that on high with an electric hand mixer until no liquid remained and it was getting stiff. I then slowly added the 2 Tbsp of sugar while continuing to beat at high speed. The “whipped cream” came out perfect. It made a lot of whipped cream. Plenty for a whole pie and then some. Since the whipped cream settles a bit in the fridge, it needs to be re-whipped for a minute with the electric mixer on high. I re-whipped the cream the next day for the other half of the pie. The following morning, I again re-whipped the cream for a topping to my pancakes. There is still some left. That little bit of liquid made a lot of whipped cream.

Chocolate Pie Smothered in Chickpea Whipped Cream – Yum
Pancakes with Chickpea Whipped Cream (re-whipped)

As always, Happy Baking!

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