Vegan, gluten free, soy free whipped cream!
Drain and save the liquid from a can of chickpeas or white beans.
Pour 3/4 cup of the liquid in a medium sized mixing bowl.
Use a mixer and beat the liquid until it starts to get foamy.
Add the cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
Add vanilla and continue to beat for another minute.
Slowly add powdered sugar while continuing to mix on high until all vanilla and sugar are mixed in and the mixture if very fluffy.
Turn off mixer and add choice of neutral oil. (melted if using coconut oil).
Turn on mixer to low and beat for 5 -10 seconds to get the oil distributed. (Do NOT over mix once oil has been added or you will lose the fluffiness)!