Vegan Whipped Cream Recipe (Also Valid For Those With Dairy And Egg Allergy)

Ingredients for Vegan Whipped Cream Recipe (Valid for Those With Milk And Egg Allergies)

• 1 glass of chickpeas
• One ​​finger more than half a glass of granulated sugar or powdered sugar

• 3 glasses of water

< ul itemprop="recipeIngredient">4 glasses of water1 packet of vanilla3 drops of lemon juice

NOTE; I chose boza consistency, if you want a thicker consistency, you need to whisk for 10 more minutes
This cream can be used in cookies, cakes, cakes, mosaic cakes.

Vegan Whipped Cream Recipe (Valid for Those With Milk And Egg Allergy) Preparation

1. Let’s soak the chickpeas with 3 glasses of water the night before.
2. Then Strain the swollen chickpea and make a whistle in 4 glasses of water. Let’s boil the broth with water for 30 minutes.
3. Let’s taste the boiled chickpeas and make sure that they are soft.
4. Let the water of the cooked chickpeas be filtered through a wire strainer and let it cool so that it thickens.
5. First, beat lightly at low speed for 5 minutes, then add powdered sugar or granulated sugar, vanilla, optionally 3 drops of lemon juice, and then whisk at high speed for 10 minutes without interruption.
6. I whipped it for 10 minutes. If you want it to be firmer, you can whip it for another 10 minutes.
7. Our whipped cream is ready.