Looking for aquafaba recipes? Try one of these delicious, vegan recipes made with the water from a tin of beans. You'll be amazed at what you can make.
What is aquafaba?
Aquafaba is simply the liquid from a can of beans. Usually the water from a tin of chickpeas is used but aquafaba from other beans can be used too.
It is made up of carbohydrates and proteins and has binding, thickening and foaming properties.
You can make your own aquafaba by cooking dried chickpeas and reserving the cooking liquid. But it's much easier to use tinned aquafaba, especially if you haven't used it before.
Be sure to use unsalted chickpeas - especially if making a sweet recipe.
Using aquafaba as an egg replacer
Aquafaba is a brilliant egg replacer. It has many of the same properties as egg white.
This means that it can be used instead of eggs in many recipes to make vegan versions of all sorts of things.
Examples of things you can make from aquafaba include:
mayonnaise
vegan meringue
whipped cream
sausages
cake
marshmallow
vegan Yorkshire puddings.
Alternative vegan egg substitutes
Once I started exploring vegan and egg free baking I was amazed at how many egg substitutes there are out there.
Here are some vegan egg substitutes that I've come across:
flax or chia seed eggs
mashed banana
apple purée
aquafaba
diet cola
silken tofu
chickpea flour
baking soda
commercial egg replacer.
These vegan egg replacers all have their own properties.
For example flax eggs are best used as a binding agent, aquafaba is best for meringues and apple purée is great for making vegan enriched bread dough.
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Comments
Choclette
So many good recipes here. It certainly beat throwing the bean water down the sink. Those sausages look super professional. I think I might need to try using aqua faba more often. Though I have had absolutely no success making macaroons or meringues with it.
Reply
Cook Veggielicious
I'm so impressed with Nico's sausages too! Try my meringues recipe - I've had a few people tell me it worked really well.
Reply
Deirdre
Ooh there are so many ideas here I have to try! I love that we can enjoy both the beans and the water they are stored in, no waste!
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
For more information, there is a whole website devoted to the origins of aquafaba and its uses! *1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.
Aquafaba may not be as effective in recipes where the high protein content of egg whites is crucial, such as in some types of custards or protein-rich baked goods, where egg whites contribute significantly to the structure.
Frozen-then-thawed aquafaba whips just as well as fresh aquafaba. You can also defrost the aquafaba cubes in the microwave to speed the process along. Fresh chickpea liquid can be stored in the refrigerator for up to one week.
Because thin aquafaba needs to be whipped fiercely to achieve peaks, a powerful stand mixer really is the best tool for the job — don't even try to whip with a whisk. A hand mixer can work if that's all you have, but you might not get the same consistency that a stand mixer will give.
Be careful not to over-whip the aquafaba as it can cause the liquid to deflate again. Top Tip: For firmer peaks that whip up faster, you can add a stabilizer, cream of tartar (or apple cider vinegar).
Using aquafaba to replace eggs in baking – replacement guidelines. As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg.
While aquafaba isn't a good source of nutrients, it is recognized as an excellent egg and dairy substitute for vegans and those with food allergies. This liquid can be used to make delicious vegan and allergy-friendly versions of baked goods.
And you absolutely can freeze aquafaba from the chickpea cannon. That's great. You can just put an ice cube trays and save it for later. So you don't always just have you know, a container of aquafaba in your fridge after using chickpeas you can reduce it.
Avoid adding aquafaba to dishes if you have experienced symptoms previously. Use commercial egg replacer, linseed/chia seed or egg free xanthan gum to provide texture in recipes instead. Avoid the well-known bloat-causing vegetables such as dark green cabbage, cauliflower and Brussel sprouts.
They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.
What is aquafaba? This simple ingredient is Latin for “water bean,” and it turns out it's a fantastic substitute for eggs and egg whites, making it perfect for anyone with allergies to eggs or who is vegan.
While aquafaba isn't a good source of nutrients, it is recognized as an excellent egg and dairy substitute for vegans and those with food allergies. This liquid can be used to make delicious vegan and allergy-friendly versions of baked goods.
However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.
Whether you have some leftover aquafaba from a can of beans or chickpeas or have decided to reserve the liquid from cooking chickpeas, you can freeze it and use it at a later date. For convenience, use an ice tray or freeze it in handy 1 tbsp portions. It will keep for 3-4 months.
Egg whites are healthy for those who wish to eat them, but aquafaba is a great egg alternative for vegans or people with an egg allergy. Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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