FAQs
Drain the chickpea liquid into a container. Use 3 tablespoons of the liquid per whole large egg called for in your recipe. Use 2 tablespoons of the liquid per large egg white called for in your recipe. Store leftovers in an airtight container in the refrigerator or freeze to use later.
How do you use aquafaba instead of eggs? ›
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.
How much aquafaba to replace one egg? ›
The equivalent of one egg is about 3 tablespoons of aquafaba, 2 tablespoons are about the same as one egg white, and 1 tablespoon is around the same as one egg yolk.
Is aquafaba just chickpea water? ›
Aquafaba is an egg replacement usually made from chickpea water. Some people also use soybean water or water from other neutral-tasting beans. Not only is it a healthy alternative to eggs, but it is also vegan-friendly. Aquafaba was discovered by accident, and it has made a huge difference in the vegan community.
How to use 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!
Is aquafaba healthy? ›
ARE THERE HEALTH BENEFITS? 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.
How long does aquafaba last in the fridge? ›
How long does aquafaba last? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for 3 months. For ease, consider freezing it in tablespoons in an ice cube tray.
Why not use aquafaba? ›
Why I Won't Use Aquafaba
- BPA. Many canned goods are lined with bisphenol A (BPA), a chemical that interferes with our hormones. ...
- ANTI-NUTRIENTS + compounds that interfere with digestion. ...
- Gassiness. ...
- Sodium. ...
- No nutritional value. ...
- AQUAFABA isN'T Appealing.
Does aquafaba taste good? ›
Aquafaba is nearly flavorless when baked!
When you first open the can of garbanzo beans it will, obviously, smell like beans. The aquafaba will have a slight bean flavor/smell when unbaked. Once baked into your recipe it's undetectable. Magic!
Why did my aquafaba deflate? ›
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.
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. Toss it if this is the case.
Why is my aquafaba not forming stiff peaks? ›
Use cream of tartar.
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.
Do all canned beans have aquafaba? ›
A: The liquid from all canned beans shares the basic quality that makes aquafaba so cool — as an egg-white substitute, particularly. But the chickpea version seems to be the mildest-tasting (which is helpful for desserts, of course) and the most stable for those purposes.
Can you eat aquafaba raw? ›
Our Aquafaba is made for baking and cooking so we don't recommend drinking it straight from the carton! However, it's 100% safe to eat uncooked if you can't resist licking the spoon before your mix goes in the oven…
Should aquafaba be cold or room temperature? ›
You can pretty much just open a can and you're good to go, but if the aquafaba seems runny, you'll want to reduce it until it's viscous, to the consistency of egg whites. Then, just be sure to cool it to room temperature before using it.
How do you know when aquafaba is ready? ›
Using aquafaba as an egg replacement
The secret to light and fluffy results in your recipes is to whip aquafaba using a hand mixer or stand mixer until it turns white and foamy - this can take several minutes so be patient! Once fluffy peaks start to form, the whipped aquafaba is ready to use in meringues, icing, etc.
How do I get aquafaba? ›
Instructions
- Soak chickpeas in water overnight , completely submerged.
- Drain and rinse out the soaked chickpeas. Add 2 cups of water and pressure cook until soft. ...
- Drain out the cooking liquid - it should be a light brown color and slightly viscous. ...
- Refrigerate for 1-2 weeks in a clean, air-tight container.
Does aquafaba have a taste? ›
Don't worry, while aquafaba has a mild bean smell, once you bake with it, it won't taste like anything, especially not beans.
Does aquafaba work in baking? ›
Aquafaba has two primary uses in baking: (1) as an egg white substitute to make light, fluffy meringues and whipped frosting-like concoctions, and (2) as a whole egg substitute in various baked goods, ranging from cakes to brownies, from waffles to muffins.
How do you reduce aquafaba? ›
To reduce aquafaba, return the remaining cooking water to the stove. Set the heat to low-medium and reduce aquafaba (without a lid) for about 30-45 minutes until some of the water evaporates and you are left with thick yellow liquid.