I cannot eat eggs, but this is a pretty good substitute.
- Half the liquid from a 400g can of boiled chickpeas
- 5 tea spoons of sugar.
- Extract the liquid from a can of boiled chickpeas.
- Take half the content and preserve the rest in the freezer.
- In a jar, add the sugar and stirr with an immersion blender.
You may need up to 10 minutes for the cream to become solid looking. Note that after a few hours it may loss the foamy look, even though it tastes the same.
Figure 1: The liquid of the chickpeas looks ugly and brown…
Figure 2: …but it transforms into a nice looking cream