This whipped cream is vegan and paleo AND contains no nuts or coconut; a rarity in vegan paleo concoctions! This topping can be savored alone or on top of vegan ice cream or nice cream or of course, dishes of my irresistible healthy raw cookie dough!
This "whipped cream" is made with garbanzo beans sorta; you know that liquid in the can of garbanzo beans when you open it? Well this garbanzo bean goo, or more aptly named, aquafaba (fancy, right?) can be easily made into a meringue or whipped cream-type substance. (As you'll tell by the pictures, it is a little more airy than traditional meringue or cream but still yummy!)
1 can of organic garbanzo beans
1/8 tsp cream of tartar
1/8 tsp vegan vanilla powder (or 1/2 tsp pure vanilla extract but I prefer the powder)
1/4 cup pure maple syrup (add 1-2 tbsp for a sweeter "cream")
1 stand mixer (I have not tried this with a hand mixer; I suspect it will work but take longer)
For the "unicorn" version:
1/2 tsp turmeric
1/4 tsp spirulina
1 tsp pitaya powder
1. Add all ingredients into your stand mixer bowl and beat on high with the whisk attachment for about 4 minutes or until thick and creamy. (Different mixers/methods will vary time)
2. Eat or top on a treat! For the fancy version, dish the plain cream mix into a few different bowls. Whisk turmeric into one until the desired color is reached (taste it; too much turmeric will be a wee bit icky), and do the same in each bowl with spirulina and the vibrant yummy pitaya powder. Layer in a dish and enjoy!
Optional: top with gluten-free vegan organic sprinkles for extra unicorn fun! (Eating this while dressed AS a unicorn is also highly recommended. If you do this, puh-lease tag me; you'll make my day!!)