Vegan Strawberry Aquafaba Fruit Whip

This was a Cuisinart recipe I remember making years ago and it was made with egg whites, frozen fruit and a sweetener. Of course, I lost the recipe and lost interest in making it because I was vegan and egg whites were not an option. Then Aquafaba (liquid from canned chickpeas) came on the scene and I began thinking about it again and if I could in fact recreate it and make it vegan. It’s like a glorified smoothie, but thicker almost like a mousse.

I remembered it being quite simple but didn’t remember the exact sizes of ingredients so after a deep dive and some experimenting, it was finally like I remembered! It’s pretty much no fat and could be made sugar free by using stevia or another sugar free sweetener but I remembered the original used powdered sugar so that’s what I used here. Feel free to substitute but don’t use a liquid sweetener as that may make it too wet and not fluff up as much.

Aquafaba is amazing. I use it straight from a can of unsalted chickpeas. It can whip up into meringues and I use it for a lot of my baked goods but for this we just need it somewhat whipped and not to the meringue level. Caution: you definitely need to use a hand or stand mixer. You can’t really mix this by hand with a whisk or at least if you did, your arm would be seriously tired. Adding cream of tartar helps to stabilize the aquafaba so invest in a small jar. I remember the original Cuisinart recipe used the whisk attachment but I don’t even have one anymore. I used my food processor to chop the fruit finely then my stand mixer to whip it all up.

You could really use any frozen fruit but strawberries are a particular favorite. Buying them frozen means you can also make this year round and not just when they’re in season. Adding a little lemon juice and zest amps up the flavor profile. You could add vegan whipped cream and make this a parfait if you want to be fancy. That will add more calories but go for it if that’s not an issue for you. This was definitely a blast from my past and I’m glad I figured out how to make it vegan.

Vegan Strawberry Aquafaba Fruit Whip

Recipe by Kreg

0.0 from 0 votes

Cuisine: DessertDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

A super creamy easy frozen fruit whip dessert with no dairy and made with aquafaba (liquid from canned chickpeas)!

Ingredients

• 16 oz frozen strawberries

• 1/3 cup Aquafaba (liquid from canned chickpeas)

• 1/4 teaspoon cream of tartar

• 1/3 cup powdered sugar (or other dry sugar or sugar substitute)

• 1 tablespoon lemon juice

• 1 tablespoon lemon zest (optional)

Directions

• Using a hand or stand mixer, place the aquafaba into a bowl with the cream of tartar and whip for about 3-5 minutes until soft peaks form.
• Using a food processor, chop the frozen strawberries until finely chopped almost into a powder. Add to the whipped aquafaba with the rest of the ingredients and whip for 3-5 minutes until a mousse like consistency.
• Serve immediately or store in the refrigerator for up to 2 hours (because this fruit whip has very little sugar in it, it’s not that stable and it won’t hold for longer than that).
• Add extra fresh strawberries and vegan whipped cream if desired.

Notes

• You can use any frozen fruit for this recipe.
  
• Use any dry or granulated sweetener you prefer but don’t use liquid sweeteners. You can add more or less to taste depending on the sweetness of the fruit.

Did you make this?

Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan

Pin this recipe!

Follow @bigboxvegan on Pinterest

Like Big Box Vegan on Facebook!

Follow us on Facebook