Look to the liquid in your can of chickpeas to surprise you again: it makes for a luscious dairy-free take on whipped cream. Since really, what would a slice of pie be without a mound of whipped cream on top? Using the ever-impressive chickpea cooking liquid known as aquafaba, you can whip up a creamy dessert topping that mimics the regular stuff.
Whipped Cream Without the Cream
Since aquafaba contains proteins and other nutrients, it can actually be whipped up and thickened just like heavy cream. All it needs is a little sugar to sweeten it and a touch of cream of tarter to lend a bit of extra stabilization.
As it whips, any lingering chickpea smell or taste dissipates and soon it will start developing soft, luscious peaks. Keep at it for a few more minutes and stiffer, whipped cream-like peaks will form.
Then it's just a matter of finding something to dollop it on. May we suggest a bowl of fresh fruit, pretty much any cake or pie, or simply straight onto a spoon?