Strawberry Aquafaba Icebox Pie

Oddly enough, aquafaba is the liquid off of beans, specifically chickpeas or garbanzo beans in this case. It literally means bean liquid.  It miraculously whips up into something that very much resembles beaten egg whites and is perfect when whipped together with vegan cream cheese and strawberries for this deliciously refreshing ice box pie. You won't believe it until you try it. 

Strawberry Aquafaba Icebox Pie


I pie crust (nut, graham or cookie crust) whatever crust appeals to you
1 can chickpeas (Garbanzo beans) (you’ll need just the liquid)
1 teaspoon vanilla (I like vanilla paste)
1/4 teaspoon cream of tartar
2 Tablespoons powdered sugar (or Swerve powdered sugar)
8 oz cream cheese, softened (I used vegan cream cheese to make this dairy free)
2 cups strawberries (fresh or frozen and thawed),
1 -2 Tablespoons  sugar (or Swerve sugar)
1 teaspoon *rosewater (optional)


Place stemmed and hulled strawberries into a bowl with 1 Tablespoon sugar of choice and let sit until juices form.  Mash with a fork, leaving some chunks. Alternatively thaw out frozen strawberries and proceed to also mix with a bit of sugar or sugar substitute if you're wanting a very low sugar pie.


Shake the can of chickpeas then drain the liquid into your mixing bowl through a fine mesh sieve to trap any particles.  Save the beans for another use (salad, hummus, roasted chickpeas, my Quick Chicken Curry or Rainbow Nourish Bowls)


Add powdered sugar and cream of tartar to liquid and begin to whip.  Using a hand held mixer is perfect for this.  After about 1 minute add in the vanilla and continue to whip until white & fluffy stiff peaks form.  Set aside into a separate bowl and add in softened cream cheese to the mixer bowl.  Beat until smooth and then add in strawberry mixture and rosewater if using.  Combine until thoroughly mixed with cream cheese then add in aquafaba bean whip and slowly incorporate until well blended.  Be careful not to whip too aggressively which could deflate the whip.


Pour into pie crust and freeze 2-3 hours.  Let thaw about 30 minutes before cutting into slices.  You can garnish with additional strawberries or whipped cream if you like.

*ROSEWATER - Rosewater is a beautiful scented liquid made by steeping rose petals in water.  It has a lovely, alluring flavor and is used widely in Indian & Middle Eastern cuisines.  It is quite strong and a small amount goes a long way.

Love my KitchenAid stand mixer.  Mine is over a decade young & still going strong.

​A hand held mixer will also do the trick.  This one by Hamilton Beach is under $22 on Amazon