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Vegan Fluffernutter Sandwich

5/27/2015

11 Comments

 

Vegan Fluffernutter Sandwich!

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I grew up in a tiny town in Southern Maine. My mom usually packed our lunches for us and did a great job- but we always wanted Dad to do the packing. When Dad packed lunches, my little sister, Jade, and I would always get a fat fluffernutter sandwich on whole wheat bread, sliced into 4 triangles and wrapped in aluminum foil. We'd open up the gooey, tin foil wrapped sandwich at lunch and bury our faces into the marshmallow-y goodness. Now, if you've gotten this far and you're still like "WHAT THE HELL IS FLUFFERNUTTER?" then you obviously didn't grow up on the East Coast. A fluffernutter is a combo of peanut butter and marshmallow fluff, slathered into sandwich form. I remember eating these CONSTANTLY (I wasn't much into jam) as a kiddo, and haven't had one in YEARS. Especially since, as a vegan, marshmallow fluff (while it DOES exist) can be hard to find and expensive to buy. Luckily, the world of vegan food experiments in now a pretty wide world.
If you've been living under a rock, you may not have noticed the trend sweeping the vegan community, but it's all about bean juice and it's called aquafaba. Aquafaba is the term used to describe the thick liquid you usually pour down the sink when draining a can of beans (any kind of beans- black, garbanzo, navy beans- will work). Some brilliant genius realized you could whip the liquid (similar in protein build) just like egg whites and get similar results in things like meringues, pavlovas, and marshmallows. Only now, they're VEGAN versions! When we first heard of this idea, we immediately drained a can of beans and got to work. We loved how similar the texture of the 'fluff' was, though it was slightly less sticky than what I remember (and thus easier to wipe off your face afterwards), but that's probably due to the lack of corn syrup in this recipe. Aquafaba is a crazy, fun thing to experiment with, and I have found myself thinking of ways to add it to EVERYTHING. It just adds a light, whipped quality that I think would be AMAZING in baked goods. Before that though, whip up this easy, basic fluff recipe, make yourself a fluffernutter sandwich, and put Blossom on Netflix for a total afternoon revival of my East Coast childhood. Let's EAT! 
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INGREDIENTS:
1/2 cup aquafaba liquid (about 1 - 15 oz. can beans, drained)
1 teaspoon vanilla 
1/2 cup organic, granulated sugar
1/8 teaspoon xantham gum
1/8 teaspoon cream of tartar

peanut butter (about 1/4 cup per sandwich)
sliced wheat (or white) bread, 2 slices per sandwich 

DIRECTIONS:
1. Drain aquafaba from one can of beans into a small bowl. Refrigerate unused beans. 
2. Strain aquafaba liquid through a piece of cheesecloth or fine sieve to remove any beans pieces or skin.
3. Pour aquafaba into an electric mixing bowl, and begin to whisk at a medium to high speed.
4. As aquafaba whips, slowly add vanilla, granulated sugar, and finally xantham gum + cream of tartar. Whip mixture 10-15 minutes, until stiff peaks form. The mixture should be thick enough that if you remove the whisk attachment and wave it around the air a bit, the 'fluff' should't go anywhere- kind of like the blizzard trick at Dairy Queen.
5. Assmeble your sandwich by spreading 1 slice thickly with peanut butter and the other slice with a generous serving of fluff. Slap the two slices together and munch away! 

Makes enough for 2-4 sandwiches, though there is so much that can be done with aquafaba, the leftovers might be great as a meringue topping or mixed into baked goods. Leftovers can be refrigerated in an airtight container for up to 3 days, but may need to be re-whipped before consumption.

NOTES:
- About 3 tablespoons of aquafaba= 1 'egg white'
- Any bean liquid should work, but we used canned white bean and chickpea liquid over here. 
-Experiment! This new trend has lots of possibilities and is super fun to work with. Just don't get frustrated! 
-You can find more info on aquafaba hits + misses in this AMAZING Facebook group OR at aquafaba.com.
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11 Comments
Casey link
5/27/2015 06:29:40 am

If you are using the Aquafaba as an egg white, would you need to use the other ingredients? Thinking of veganizing a fabulous tiramisu recipe where the sponge cake is made from scratch and it calls for eg whites.

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Amber link
5/27/2015 06:33:30 am

I haven't tried that yet, but I have seen it done in the FB group we linked to! As long as the recipe doesn't call for whole whipped eggs (including the yellow part) the aquafaba should replace the egg whites perfectly, though depending on how stiff they need to be may need a bit more binder like the cream of tartar. Hope that helps, please let us know what you end up experimenting with- we're so curious and intrigued by everything aquafaba can do!

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Casey link
5/27/2015 06:45:03 am

Thanks! Hopefully it will work! It doesn't call for the yellow part anywhere in the recipe, so I think I should be good! It is a time intensive recipe, but I will definitely let you know how it turns out!

Jennifer Harmon {Peppers and Peaches} link
5/27/2015 06:43:54 am

The first time I played around with aquafaba I swear the song "I'm so excited...and I just can't hide it..." was going on in the background. Now the vegan blogosphere is loaded with AWESOME and fun new recipes! This being one of themmm! I live on the East coast and I have never heard of your fluffernutter sandwich. Now, that being said...I am having one for dessert tonight.... ;)

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Lesley link
5/27/2015 07:13:49 am

I do not have xantham gum. Can I omit that or use more cream of tartar instead?

Thanks

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Zy link
5/27/2015 08:09:25 am

This is AMAZING. I may be a non-vegan, but I am in love with how satisfyingly simple this treat looks. Thank you!

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Millie
5/27/2015 08:30:24 am

To honor Elvis how about sliced banana on this luscious sandwich?

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pizzarossa link
5/27/2015 04:16:43 pm

Awesome! I recently made vegan macarons with the liquid from a can of chickpeas and was absolutely floored by how well it whipped to meringue! Pinned this for further adventures with this amazing stuff :)

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June @ How to Philosophize with Cake link
5/27/2015 06:15:37 pm

That looks amazing! Fluffernutters were my childhood, so I will have to try this :)

Reply
Susannah
6/28/2015 03:25:50 am

I am making this tonight!
I grew up in southern Maine(York)...and remember Blossom and fluffernutters!

Reply
SuperSher
11/11/2015 11:21:49 am

Totally amazing! I grew up on fluffer nutters being a special lunch surprise. I bought the container stuff once and I couldn't believe how sweet and gross it became to me as an adult. I just whipped this up as my first aquafaba experiment and WOW, it's perfect. Not quite as thick as Fluff, but I may have had more than a half cup liquid. I used canelli bean liquid and it in no way tastes like beans. Thank you for the recipe I'll be using it for my kids as a special treat. I see many uses for this as icing, topping on cakes as a whipped cream substitute, and more.

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