Aquafaba is relatively new in the exploratory world of vegan cooking.
You’ve probably heard of it and maybe you’ve been wondering how to use it! In this article, we discuss what exactly aquafaba is, how to use it and some recipes to get your creative juices flowing.
No more wasting precious aquafaba down the sink! It’s time to transform and elevate your vegan cooking game!
Key Takeaways
First off…What is Aquafaba?
You’ve probably heard of aquafaba before and if you’re here, perhaps you’re looking for ways to use it!
Aquafaba is the leftover viscous liquid found in your can of chickpeas or rather cooked chickpeas, legumes, and beans. Usually discarded, this liquid has many uses and can be transformed in a number of ways.
The typical egg replacement in most vegan recipes includes flax or chia eggs as well as bananas, applesauce and pumpkin.
There’s no telling when aquafaba hit mainstream but the earliest reports on the internet only date back between 2010-2015 where forums came to life with the vegan alternative to egg whites in a homemade meringue. In 2015 the name aquafaba was coined, as recipes, tips and tricks were developed to create marshmallows, nougat, cakes, mayonnaise, ice cream and vegan cheese to name a few.
Due to this leftover liquid’s unique combination of starch, protein and plant solids, the legume cooking process yields a thick, gelatinous, emulsifying and binding liquid that when whipped up acts as an excellent alternative to egg whites.
If seeking a simple egg binder, aquafaba can be used as is.
On average:
- 3 tablespoons of aquafaba equates to about one whole egg
- 2 tablespoons of aquafaba equate to one egg white
- 1 tablespoon of aquafaba equates to 1 egg yolk
If desiring to create a recipe with whipped egg whites follow these simple directions.
Directions + Tips:
Recipes
I scoured the web to find some unique recipes using aquafaba and even tried a few myself!
I recommend getting creative in the kitchen and trying your hand at some!
Vegan Mayo: This 5 minute, 6 ingredient recipe for vegan mayonnaise by minimalist baker is easy and delicious.
Meringue: Loving it Vegan has a simple and seemingly perfect recipe to making the perfect vegan meringue.
Butter: The Edgy Veg has a homemade vegan butter recipe that does not require palm oil.
Vegan Cheese: If you want to try a vegan cheese, Avocados and Ales uses aquafaba in a vegan mozzarella recipe while this recipe uses more niche ingredients it yields a realistic textured mozzarella alternative.
Cocktail: Feel free to use aquafaba as even the egg white alternative in any common cocktail, this recipe by Topped with Cinnamon makes a delicious Aquafaba Grapefruit Gin Sour Cocktail Not in the mood to drink alcohol? Substitute the Gin for a sparkling water and enjoy your frothy aquafaba topper with a fizzy grapefruit juice.
How to Store Aquafaba
Aquafaba can be stored in the refrigerator for a few days in an airtight container or stored in an ice cube tray in the freezer for future use. Just defrost before use!
Benefits
Aquafaba is low in calories and sodium as well as sugar, cholesterol, gluten and trans-fat free.
The Downside
Many cans are lined with BPAs, a chemical that is linked to infertility and a hormone disruptor. As most beans come in cans, the likelihood of consuming BPAs while using aquafaba increases.
An alternative that exists are BPA free cans or cardboard carton sold beans. It is worth looking into these options or soaking and cooking your own beans while preserving the liquid.
Many beans can cause gas if not soaked and prepared properly so another perk to preparing your own beans at home eliminates this possibility.
Final Thoughts
Whether a seasoned vegan at home chef or new to the world of vegan cooking, I hope this article has inspired you to try a new way of utilizing that discarded canned bean juice!
Aquafaba offers a low calorie, waste-free and frothy alternative to eggs and egg whites. With a simple 3:1 conversion you have the option to create multiple dishes and treats from just one can of chickpeas.
Have you tried using aquafaba before? Let us know if you tried any of these recipes or if you’ve used aquafaba in a different way! We’d love to hear from you!
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