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.
How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.
Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.
Aquafaba will freeze well for about 3 months. You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.
Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.
While aquafaba contains few calories, it does not add significant nutrition. Aquafaba is composed of protein, starches and vegetable gum, but does not contain the same nutritional value as a legume or an egg yolk.
Best of all, aquafaba is simply made from bean water — that's right, it's made from the drained out liquid in BPA/BPS-free Tetra Pak beans (no, we don't recommend BPA-free cans anymore) or the water from cooking dried legumes.
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.
How to Store Aquafaba. For ease, we like to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Frozen-then-thawed aquafaba whips just as well as fresh aquafaba.
Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, such as in these Vegan Gluten Free Sugar Cookies. 2) It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Vegan Gluten Free Waffles!
Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.
While the canned chickpea juice foamed the quickest of the three, it still smelled like beans. The powdered aquafaba had a pleasant, slightly sweet smell and was definitely the best suited flavor for co*cktails. The eggs, while the most common, didn't foam as much as the aquafaba.
"Traditional" aquafaba uses Chickpeas (Garbanzo Beans), giving it a neutral taste and color and, some say, the best results for whipped aquafaba to be used in meringues and mousses. However, aquafaba can be made with just about any bean!
How to Store Aquafaba. For ease, we like to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Frozen-then-thawed aquafaba whips just as well as fresh aquafaba.
Aquafaba will keep in the fridge for up to a week, although it is best used within a few days. If you are not going to use it within that time frame, you can freeze it in an airtight container for up to 6 months. Read this article for more info. To extend the shelf life of aquafaba, you can add a bit of acidity to it.
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.
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