Cookbook:Aquafaba

Cookbook | Recipes | Ingredients | Basic foodstuffs | Vegan cuisine | Vegan substitutions

Aquafaba from canned white beans
Meringue cookies made using aquafaba instead of egg whites

Aquafaba refers to the liquid left behind when beans are cooked. It can be used as a vegan replacement for egg whites and whole eggs, depending on the context. It is usually made with chickpeas, but it can reportedly also be made from other canned legumes. The properties of the aquafaba depend on the type of legume used, as well as the cooking process.

How to makeEdit

From canned chickpeasEdit

The easiest way to make aquafaba is by straining the liquid from canned chickpeas.

From dry chickpeasEdit

The following steps can be used to make aquafaba from dried chickpeas (alternatively you can follow the instructions on how to cook chickpeas and then use the liquid as aquafaba):

  1. Fill a pot with water, and add the chickpeas.
  2. Bring the water to boil, then reduce the heat.
  3. Let it simmer for a couple of hours. Regularly check for enough water, add a little if necessary.
  4. When the chickpeas are soft, let the mixture cool down.
  5. Separate the liquid from the chickpeas. The liquid is your aquafaba. You can use the chickpeas to make some other food.
  6. If your aquafaba is too thin, boil it to evaporate excess water.

UsesEdit

Aquafaba contains various carbohydrates and some protein, and these allow it to be whipped into a foam. Whipped aquafaba benefits from the addition of cream of tartar, which stabilizes the foam. To replace an egg in cooking, use about three tablespoons of Aquafaba per replaced egg.

ExamplesEdit

The following is a non-exhaustive list of things that can be made with Aquafaba:

  • Meringues
  • Pavlovas
  • Macarons
  • Mousse au Chocolat
  • Nougat
  • Fudge
  • Icing
  • Ice Cream
  • Buttercream
  • Marshmallows
  • Mayonnaise
  • Cocktails
  • Mozzarella Cheese
  • Butter

External LinksEdit