I have been wondering if this much touted “vegan whipped cream” from the juice of canned garbanzo beans really worked. I tried it today and guess what – it did! I used my hand mixer to whip it, and added a little vanilla and powdered sugar. The texture was more like a meringue than a whipped cream, but certainly acceptable.
One caution: it doesn’t hold up well after about an hour in the refrigerator. I guess you could rewhip it, but I haven’t tried that.
One more thing: next time I’d buy unsalted garbanzo beans, since there was a tiny hint of salt in the finished cream.