Since you’re here you must want to know about this shocking egg substitute that vegans are going crazy over. Aquafaba works extremely well and makes a great substitute for anyone who might have an egg allergy or sensitivity. So the next time you cook or open up a can of beans you might want to hold off on dumping the remaining liquid down the drain. Instead try whipping up this miracle substance into an egg substitute that can be used in many different recipes. Want to learn more? Then keep reading!
What is aquafaba?
Yes, it looks like something that you should be chucking down the sink. But this murky liquid left over after cooking beans is the new egg replacement being used to make anything from chocolate mousse to waffles. Its weird sounding name “aquafaba” is comprised of the Latin word for water (aqua) and the word for bean (faba), which makes perfect sense!
How to whip it?
• The trick to whipping aquafaba is to use a hand mixer! Whisking by hand would take a very long time and may not produce stiff peaks.
• Whipping aquafaba to the right consistency takes about 3 minutes but could take up to 5 minutes depending on the speed of your hand mixer.
• If you add ¼ teaspoon cream of tartar before mixing then stiffer peaks will form in less time.
Start by emptying the desired amount of aquafaba into a bowl. Make sure the bowl is big enough because once you start blending it will triple in size.
Place the hand-mixing blade in the bowl on slow speed and gradually increase until you reach the highest speed.
The liquid from chickpeas is made up of the carbohydrates, proteins, and plant solids that have been left behind in the water after cooking the beans. This allows the aquafaba to have an egg white consistency.
To reach this stiff peak consistency, it took my hand mixer only 3 minutes but yours may take more or less time.
The most common way to use aquafaba is as a replacement for egg whites in a recipe. But it can also be used to substitute whole eggs in many other recipes, which I have not tried yet.
These are the measurements if you want to add aquafaba to recipes that don’t require being whipped, ex. banana bread.
• 1 egg yolk: 1 tablespoon aquafaba
• 1 egg white: 2 tablespoons aquafaba
• 1 whole egg: 3 tablespoons aquafaba
Tips + Tricks
• I recommend using water from cooking your own organic legumes, as you have less of a risk of chemicals leaching from the can.
• For beginners and anyone who doesn’t cook beans, canned chickpea water works very well. My favourite brands are Simple Truth Organic Chickpeas and Trader Joe’s Organic Chickpeas. These cans are made with BPA-free lining.
• If your hand mixer isn’t producing good results or you would like the aquafaba to produce stiffer peaks, you can add some cream of tartar (about 1/8 – 1/4 tsp). It is best to add this to the liquid before mixing.
• Don’t over whip. Once stiff peaks have formed, no matter how many minutes it took, stop whipping.
How to use it?
Aquafaba can be used in a number of ways and recipes. The vegan society has many suggestions and recipes to try. Some include:
• Ice Cream
• Whipped Cream
• Marshmallow Fluff
Aquafaba can also be whipped into stiff peaks and added to recipes as a whipped egg white substitute, such as these Aquafaba Strawberry Coconut waffles.
Aquafaba was a recent discovery and I love hearing about new creations! If you try using aquafaba in a recipe, let me know by leaving a comment! I’m always interested to see what everyone comes up with! Thanks 🙂
- 1 15-ounce (425 g) can chickpeas, drained
Drain your chickpeas and reserve the liquid (this is the aquafaba)
Use a hand mixer or stand mixer to whip the aquafaba.
Whip the aquafaba to desired thickness. It took me 3 minutes to reach the consistency shown in the picture above.
Add aquafaba to any recipe that may require eggs.
*Set aside the beans for another use, like hummus.
*If you try and mix the aquafaba by hand, it may take a very long long time to form into stiff peaks.
*Optional: 1/8 – 1/4 tsp cream of tartar can be added to the bean water before whipping.
*Nutrition information represents one 15-ounce can of aquafaba, which is about 1 cup of bean water.
Serving size: 1 cup
Calories 64 / Fat 0.7g / Carbs 10g / Protein 3.6g / Fiber 0g / Sodium 11.5mg / Sugars 4.7g