Balsamic Strawberries with Aquafaba Whipped Cream

14 Aug

Growing up, there was always some type of cream in our refrigerator: clotted, double, light, whipped. You name it, we had it. Our family loved cream with desserts, especially berries.

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After turning Vegan, I sort of missed all that lovely cream but I also knew that it caused my eczema. So I did without because nothing vegan came close to it (ok maybe cashew creams but my son is allergic) until my discovery of aquafaba whipped cream. Unlike dairy-based creams, aquafaba whipped cream is much lighter, not to mention lower in fat and calorie content too. It is airy and fluffy almost like marshmallow fluff and creates the perfect vegan companion to berries. In the following recipe, I combine a traditional Italian strawberry dessert with the cloud-like cream.

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Balsamic Strawberries

Gently toss together in a bowl:

  • 16 oz strawberries, quartered
  • 2 Tbs balsamic vinegar (or lemon juice if you prefer that)
  • 2 Tbs your choice of sweetener, I use Sucanat
  • pinch of black pepper (optional)

While the strawberries are macerating for 10-15 minutes, whip up the vegan cream.

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Aquafaba Whipped Cream

Aquafaba is the cooking liquid of beans. I personally keep the cooking liquid of beans as soup stock, but for now soup will have to wait as my family indulges in this vegan cream.

Place the following in a mixing bowl:

  • 1 c cooking liquid of chickpeas
  • 2/3 c granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar

Whisk in a mixer for 10 to 15 minutes until peaks form.

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Serve

Place balsamic strawberries in a bowl and top with the aquafaba whipped cream. You can sprinkle some confectioner’s sugar on top and garnish it with mint, if you like. We were too excited to dig in so I didn’t have time to get mint from the garden. It was delicious nonetheless. Enjoy!

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My family thoroughly enjoyed this dessert. I love that I can now have berries and cream again. My son and husband LOVED it too. My son kept saying how the cream tastes like marshmallow and my husband was shocked to hear the cream was made from bean water.

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You can refrigerate the rest of the cream or finish it off or bake them now. As I write, the rest of our aquafaba whipped cream has been piped and is in the oven baking as vegan meringues. We are already excited about tonight’s dessert.

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One Response to “Balsamic Strawberries with Aquafaba Whipped Cream”

Trackbacks/Pingbacks

  1. A Super Easy Vegan Meringue and Cashew Cream Deconstructed Sans Rival Cake | Mama in the Kitchen - August 15, 2016

    […] This is the exact recipe from my Aquafaba Whipped Cream. […]

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