20 vegan aquafaba recipes (2024)

FAQs

What can I do with a lot of aquafaba? ›

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.

For semi-stiff peaks, you'll need to whisk for around 3 to 6 minutes. For stiff peaks, it will take longer and will depend on the consistency of your aquafaba - don't worry, it is very difficult to over-whip aquafaba, so keep going until you reach the right consistency.

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.

Does aquafaba freeze? ›

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.

Don't fret! While aquafaba might have a mild chickpea flavor, it's almost flavorless when used as an ingredient. Combining it with other ingredients like sugar or vanilla further masks the beany taste.

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.

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.