You’re not alone if you’ve ever drained a can of chickpeas and wondered what to do with the leftover liquid. That viscous, slightly cloudy liquid is called aquafaba, and it’s a game-changer for vegan cooking and baking.
Aquafaba (Latin for “water” and “bean”) has taken the culinary world by storm as a versatile egg substitute. (and with egg prices so high, it’s a good time to learn how to use it!)
Whether you’re vegan, allergic to eggs, or ran out of eggs, aquafaba can save the day. But how do you use it? Let’s talk about options!
Photo Credit: Deposit Photos
What is Aquafaba?
Aquafaba is the starchy liquid found in canned legumes, most commonly chickpeas. It contains proteins, starches, and other soluble plant solids that mimic the properties of egg whites when whipped or used in recipes.
It’s a magical ingredient that can replace eggs, from meringues to mayonnaise. Most people will throw it away and not think twice about it – but they’re making a mistake doing that!
Why Use Aquafaba?
There are a lot of great uses for aquafaba, and the use varies depending on your goal. Some options are:
- Vegan-friendly: Perfect for anyone avoiding animal products.
- Allergy-friendly: An excellent option for people with egg allergies.
- Zero waste: You get to use part of an ingredient that people typically trash.
- Versatile: Works in many different recipes, from sweet to savory.
- Cost-effective: Eggs are SKY high right now!
- WHAT'S INSIDE: One 15.5-ounce can of Chick Peas Garbanzo Beans
How to Use Aquafaba as an Egg Substitute
The general rule of thumb is:
- 3 tablespoons of aquafaba = 1 whole egg
- 2 tablespoons of aquafaba = 1 egg white
Here’s how to use it in different types of recipes:
Whipping Aquafaba for Meringues, Mousses, and More
Whipped aquafaba is the star of vegan desserts. It can make meringues, macarons, mousses, and even fluffy pancakes.
Steps:
- Drain the liquid from a can of chickpeas (unsalted is best) into a mixing bowl. You’ll get about ½ to ¾ cup per can.
- Whip it up: Use a hand or stand mixer to beat the aquafaba quickly on high. Add a pinch of cream of tartar (or lemon juice) to stabilize it.
- Sweeten it: For desserts, gradually add sugar (about ¼ cup per ½ cup of aquafaba) while whipping until stiff peaks form.
- Use it immediately: Fold it into batters or pipe it onto baking sheets for meringues.
Pro Tip: Make sure your bowl and beaters are spotless and grease-free. Any residue can prevent the aquafaba from whipping correctly.
- NO MORE LOST BEATERS: The snap-on storage case that comes with the Hamilton Beach hand mixer neatly holds the 2 beaters and whisk in one easy-to-find place, reducing the chance that the attachments are lost or misplaced.
- EASILY HANDLES A VARIETY OF RECIPES: With 6 different speed options plus a QuickBurst button for an extra burst of power when you need it, this electric hand mixer prepares every recipe with ease.
- EVERYTHING YOU NEED TO START MIXING: This hand mixer comes with 2 traditional beaters and a whisk that are dishwasher safe. After mixing, simply press the speed dial to eject the attachments from the mixer without getting your hands messy.
Binding in Baked Goods
Aquafaba works wonders as a binder in cakes, cookies, and brownies. It adds moisture and helps hold ingredients together.
How to Use:
- Measure the required amount of aquafaba (3 tablespoons per egg) and add it to your batter or dough.
- You don’t have to whip it —just use it straight from the can.
Pro Tip: If your baked goods turn out too dense, reduce the aquafaba slightly or add a tad bit of baking powder.
Replacing Eggs in Savory Dishes
Aquafaba can also be used in savory recipes like veggie burgers, meatballs, and a bread binder.
How to Use:
- For binding: Add 3 tablespoons of aquafaba per egg to your mixture.
- For breading: Dip your food in aquafaba before coating it with breadcrumbs or flour.
Pro Tip: If your mixture feels too wet, add more flour or breadcrumbs to balance it out.
Making Vegan Mayonnaise
Yes, you can use it to make your own homemade mayonnaise!
Recipe:
- Blend ¼ cup aquafaba, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a bit of salt.
- Slowly drizzle in 1 cup of neutral oil (like sunflower or avocado oil) while blending until thick and creamy.
Pro Tip: If your mayo breaks, add a splash of aquafaba and blend again to re-emulsify.
Can I use homemade aquafaba?
Yes! If you cook your chickpeas, save the cooking liquid. Homemade aquafaba may be thinner than canned, so reduce it by simmering until it thickens up or has the texture you are looking for.
Why isn’t my aquafaba whipping?
- If the aquafaba is too thin, it won’t whip. You’ll need to simmer it on the stove and reduce it to thicken before whipping again.
- If the bowl or beaters have grease residue on them, it can affect the outcome. Make sure that they are cleaned well before whipping.
Does aquafaba taste like chickpeas?
Not really! When used in recipes, the chickpea flavor is barely noticeable. For extra assurance, use a mild-flavored aquafaba (like from white beans) or add a bit more vanilla or sugar in sweet recipes.
Typically, the ingredients that you are using do a good job of overpowering any flavor of the chickpeas.
Can I freeze aquafaba?
Absolutely! Freeze it in ice cube trays (1 tablespoon per cube) for easy portioning. Thaw it in the fridge before use. It’s as simple as that!
This is a great idea for saving that liquid for later!
Is aquafaba healthy?
Aquafaba is low in calories and fat but lacks nutritional value.
Tips for Success
- Use unsalted aquafaba: Salted versions can throw off the flavor of your recipes.
- Shake the can: Before opening, shake the can to mix the starches evenly.
- Experiment: Aquafaba behaves differently in every recipe, so don’t be afraid to tweak amounts.
- Store it properly: Keep unused aquafaba in an airtight container in the fridge for up to a week.
Recipes to Try with Aquafaba
- Vegan Chocolate Mousse: Whip aquafaba, fold in melted chocolate, and chill.
- Pavlova: Pipe whipped aquafaba into nests, bake, and top with fresh fruit.
- Vegan Brownies: Replace eggs with aquafaba for fudgy, egg-free brownies.
- Vegan Mayo: Blend aquafaba with oil and seasonings for a creamy spread.
- Fluffy Pancakes: Add whipped aquafaba to your batter for extra lift.
Aquafaba is so overlooked!!! I love that it opens up egg-free cooking and baking possibilities. It’s so easy to use, affordable, and incredibly versatile.
Whether you’re whipping it into a fluffy meringue or using it to bind your favorite baked goods, aquafaba is a must-try ingredient. So next time you open a can of chickpeas, don’t pour that liquid gold down the drain—put it to work in your kitchen!
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