Vegan Whipped Cream No Coconut

If you have a coconut allergy, this is a really good option for vegan whipped cream.

Update July 2023

I published this recipe in 2019 originally, and while I still think it’s fabulous, I’ve added a few new ‘vegan whipped cream’ recipes since then. If you are looking for a super rich and creamy, can’t tell it’s vegan or taste a hint of coconut, go make this Vegan Heavy Whipped Cream! It’s my absolute favorite recipe for whipped cream without dairy. Okay, on to the recipe at hand.

Aquafaba whipped topping

This stuff is magical! I wanted to have a recipe for vegan whipped cream to go with my apple crisp, pumpkin pie and other recipes. I have made coconut whipped cream many times, so naturally I thought that’s the direction I would go. If you’re not familiar, coconut whipped cream involves getting the perfect can of coconut milk or cream, refrigerating it overnight, scooping out the cream and whipping it. It doesn’t sound hard, but let me tell you, finding a coconut milk that actually works and doesn’t result in a liquidy mess is so difficult! I tried a few of the highly recommended cans around the web and had no luck. So, I almost gave up on any sort of vegan whipped cream recipe, when I decided to try aquafaba. I know what you are probably thinking. Really? Bean water? No fat? HOW CAN THIS BE ANY GOOD!? I thought all those things, was super skeptical and so sure it wouldn’t work, but it did! Magic, I tell you, pure magic. Unlike homemade coconut whipped cream, this stuff is actually really light and fluffy. It’s so much more consistent than coconut, delivering incredible results over and over again! Okay, it’s a bit more like vegan cool whip than rich whipped cream but you get the point. It’s perfectly sweet, but you can add more or less sugar according to your tastebuds. It’s also accidentally healthy compared to regular whipped cream or coconut based ones.

How to make Vegan Whipped Cream

For the best flavor, choose canned chickpeas with low or no sodium. This will ensure your whipped cream isn’t salty! Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. Add 1/8 teaspoon cream of tartar to the liquid, and begin to beat it with a hand mixer. Pretty quickly, turn the speed to high and continue to beat until stiff peaks form, about 3-4 minutes. Yours could take a little longer, but generally with cream of tartar added it doesn’t take long! Now add the powdered sugar (1/2-3/4 cup) and vanilla (1 teaspoon). Turn the mixer on again and beat until fluffy and smooth, about 1 minute. That’s it! Even though you only start with 1/2 cup of liquid or so, you will end up with about 3 cups of whipped cream.

How to store vegan whipped cream

Aquafaba based whipped topping is best served immediately. In the refrigerator it will quickly lose it’s fluffy whip like quality, but it holds up quite well in the freezer. Straight from the freezer it reminds me of frozen cool whip. Pretty delicious!

Can I make it sugar free?

I’ve gotten this question many times. This Monk Fruit Powdered Sugar will work, though of course the flavor will be different. I’m sure other powdered sugar replacements would work, it’s just a matter of finding one you like the taste of. And it really needs to be powdered, or the whip will be grainy.

What can I use vegan whipped cream on?

You can serve this whipped topping with a bowl of fresh berries, on warm cozy beverages or anywhere else you like! Here are some ideas:

Vegan Pumpkin Pie Pumpkin Spice Latte Vegan Hot Chocolate Vegan Apple Cake Vegan Apple Crisp Vegan French Toast Chocolate Mug Cake Best Vegan Brownies