Whipped Garbanzo Bean Juice

Whipped Garbanzo Bean Juice

July 17, 2019   15 Comments

Whipped garbanzo bean juice is an actual food that you might want to try. I heard about it years ago and have finally gotten around to making it.

The concept sounds insane. You take liquid from a can of garbanzo beans (or chickpeas) and you whip it with sugar to form “whipped cream”.

Is it that crazy? This is a vegan’s solution to a fluffy, dairy concoction.

I wrote healthy Cool Whip a couple months ago and it turns out you can make a form of whipped cream from water, corn syrup, and hydrogenated vegetable oil so I don’t think bean juice is that wild an ingredient.

I must say that I was very skeptical that this would work. I couldn’t find salt-free garbanzo beans so I was even more worried.

Would my whipped bean juice be disgusting??

The above photo does remind me of egg whites (but it is bean juice). I put all the ingredients in a large bowl and turned on my mixer.

This is what happened:

What? Fluffy, white, and quite creamy this seemed almost too good to be true. It did remind me more of meringue (beaten egg whites) than whipped cream but it was much better than Cool Whip (and cheaper).

Do you see how it sticks to the spoon? It is the real deal. I was not able to store this in the refrigerator for long but I hear you can freeze it (like Cool Whip).

What are you going to do with all of the beans? I think this is a great problem to have. I made my chickpea salad recipe to use up the beans from the cans.

This whipped juice has a lot of sugar so it is still a treat. Use a little on top of strawberries, pancakes, or apple crisp.

Have you made whipped garbanzo bean juice? What did you think?

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Whipped Garbanzo Bean Juice Recipe

Makes 3 cups

2 - 14.5 ounce cans garbanzo beans, liquid only
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1 cup sugar

Add bean juice, cream of tartar, vanilla, and sugar to a large mixing bow. Beat with a stand or hand mixer for 5-10 minutes until stiff peaks form. Enjoy immediately or freeze for later use.

For 2 tablespoons = 32 calories, 0 g fat, 0 g saturated fat, 8.4 g carbohydrates, 8.4 g sugar, 0 g protein, 0 g fiber, 0 mg sodium, 2 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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15 Comments:

Could you use granulated sweetener instead of sugar?

on July 18, 2019

What size can of beans for the recipe? I often make a batch of hummus using the larger can (30 oz.?) and would love to try this this with the juice! I'm not sure if I would need to double the other ingredients for this or not. Thanks!

on July 18, 2019

I made this...just ok. Didn't make it again. It makes a mountain of whipped cream and I didn't know what to do with all of it...it re-liquified in the fridge...for the 2 WW points, I prefer a small amount of sugar free whipped cream from the spray can - easier for me to control the portion sizes too.

Thanks for sharing :)

on July 18, 2019

You can use e.g. erythritol or other sweeteners instead of sugar too. :)

on July 18, 2019

Do you think stevia could be used instead sugar?

on July 18, 2019

this is more used as an egg replacement than a whipped cream replacement. it works wonderful for replacing eggs. its become very popular in the vegan community. its known as aquafaba

on July 18, 2019

I made this before with Truvia (Stevia baking blend). I found it tasted a bit weird, so sugar would probably taste better. But I may have added too much. It's something I should try again. Especially if I can freeze it!

on July 18, 2019

I’ve made this quite a bit. I also use it in baking and really want to try making French macaroons with it. As someone referenced above there’s a ton of recipes for using aquafaba on the intranet. I don’t use it a whipped cream substitute however. For that I chill a can of coconut milk, reserve the liquid and whip the solid part. Not low calorie by any means but a nice treat and I don’t have to add much sweetener.

on July 18, 2019

Thanks can't wait to try this! I use the chickpeas for your Chickpea Cookie Dough recipe; now I won't have to throw away the juice. I'm going to substitute Stevia to see how it works. I was told by a Vegan baker that chickpea juice can also replace eggs in baking.

on July 18, 2019

I had forgotten about this. When I found it I told a vegan friend about (she's not vegan by choice, she has sensitivities to animal proteins) and she was thrilled. She uses it in baking mostly, and swears by it.

on July 18, 2019

Whole foods has salt free garbanzo and other beans. You'll just need a can opener. How is the smell? If it smells like chick peas that would be a turn off lol

on July 18, 2019

What a great recipe! Thanks Lisa. I will stop pouring the liquid down the drain when I use the beans. :)

on July 18, 2019

@Laura - the can size is 14.5 ounce (regular can size). I have change the recipe to reflect the size. Thank you!
@Deborah - I don't know why but it does not smell like beans. Doesn't make any sense to me.
I did not try Stevia - but it may be great!! Thanks for all of the great comments.

on July 19, 2019

The baked summer squash recipe was delicious! I sprinkled a little cayenne pepper on top.my new favorite squash recipe. Thank you

on July 19, 2019

Gonna Try it....

on July 21, 2019

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