Name: Dairy Free Vegan Coffee Creamer
Total time: 5 min
Yield: 2 cups
Ingredients: 1 can Drained chickpea/cannellini bean brine ((425g can)); 1/4 tsp Cream of Tartar; 2 tbs Castor Sugar ((add more if you want it sweeter)); 1 tsp Vanilla ((optional but does taste great))

Dairy Free Coffee Creamer

Today I show you how to make vegan whipped cream that is great with desserts or as a dairy free coffee creamer!

This is such a quick and easy recipe to make and is fat free – and has NO CHOLESTEROL!!!

Dairy Free Vegan Coffee Creamer

Servings	Prep Time
2cups	5minutes

Servings	Prep Time
2cups	5minutes

Ingredients

1 can Drained chickpea/cannellini bean brine (425g can)
1/4 tsp Cream of Tartar
2 tbs Castor Sugar (add more if you want it sweeter)
1 tsp Vanilla (optional but does taste great)

Servings: cups Units:

Instructions

Combine brine and cream of tartar in a mixing bowl.
Using a hand-mixer, whip this mixture for about 3 minutes or until stiff peaks form.
Add in sugar and vanilla and whip for a minute or two more until light and airy.
Serve with your favorite dessert or use as a delicious coffee creamer.

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By Anja|2016-03-31T12:27:29+10:00April 17th, 2015|9 Comments

About the Author: Anja

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

9 Comments

Helen April 17, 2015 at 6:44 pm - Reply

I thought one wasn’t supposed to consume the brine from tinned chic peas. I heard something about it being not good to consume!
Anyway. If you wish the whipped ‘cream’ to hold its air just add some already cooked agar agar. If you make the equivalent of about 1/4 cup and let it cool. Keep in fridge. For the amount of your recipe about 1 tablespoon of the made agar agar put in microwave to make it liquid again and whip into the ‘cream ‘ when adding sugar. Have the beaters running when adding to distribute it evenly, so you don’t get lumps of agar agar through it.
This should hold for things like pavlova etc. It doesn’t alter the flavour of the ‘cream’.
Enjoy!
- Anja April 17, 2015 at 7:48 pm - Reply
  
  You can cook your own chickpeas from scratch and use the brine from that. Or try to get them in a BPA free can. Thanks for all of your suggestions. This is definitely worth more experimentation 🙂
Helen April 18, 2015 at 1:07 am - Reply

Thanks for clearing the brine question up for me. Have fun with stabilizing the whipped brine. I am definitely going to try this as I’m lactose intolerant. I miss my pavlova! The agar agar thing is a method cake decorators use to stabilize cream.
Kathy G April 18, 2015 at 2:00 am - Reply

This looks really interesting. I bet it would be good over cut up strawberries.
- Anja April 21, 2015 at 2:37 am - Reply
  
  Absolutely!!!
susan April 19, 2015 at 8:15 pm - Reply

Gee! How ingenious! I know vegans here are starved for good whipped cream especially during Thanksgiving. wonder since I make beans from scratch everyday if other bean brines are good. The color might change a little???? black, red 🙂
- Anja April 21, 2015 at 2:38 am - Reply
  
  I’m pretty sure they will work. Let me know how it goes if you try it 🙂
patty May 10, 2015 at 3:15 pm - Reply

Do you know how many grams of brine to use if we cook our chickpeas from scratch?
- Anja May 13, 2015 at 8:16 am - Reply
  
  Maybe 1/2 to 1 cup.

Dairy Free Coffee Creamer