This is a super simple, dairy-free alternative to whipped cream. There is a bit of a bean taste to this, but the honey, sugar, and vanilla masks it well, and while it’s not cream, it does make a nice topping for desserts.
The recipe also calls for powdered sugar, but you can use honey exclusively in this. The honey and sugar is also to-taste, so you might add a little at a time, and taste periodically.
Yield: 3½ to 4 cups.
Chickpea liquid (liquid from 1 can = ¾ – 1 cup )
2 tablespoons Powdered sugar
2 tablespoons Honey
1½ teaspoons Vanilla extract
Starty by straining the liquid from a can of chickpeas (aka garbanzo beans) into a bowl, and reserve the chickpeas for another dish.
Next, whip the liquid with a whisk until it turns white, and stiffens a bit. At this point, add vanilla extract, and gradually add powdered sugar – followed by honey – while whisking.
Whisk until the consistency is to your liking, then serve it as soon as possible.