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That liquid hiding in your can of chickpeas is the magical egg replacement vegans and non-vegans alike are going crazy about. Aquafaba, the drained chickpea liquid in a can or a pot of cooked beans, can be whipped like egg whites into meringue or swapped out for eggs entirely in baked goods.
So how to start using it? You just need to know the simple formula to swap out one unexpected ingredient for the other.
How to Use Aquafaba as an Egg Replacement
You can use aquafaba to replace eggs in many forms. Sometimes it’s used to replace egg whites; sometimes the whole egg in, say, a quiche. Here’s what you need to know to use aquafaba as an egg replacement.
First, drain and reserve the liquid from a can of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer.
If you’re using the aquafaba as a binder, you will have to lightly whip the liquid until foamy — not whipped. As a meringue, to make marshmallow-style sauce, or to make marshmallows, you’ll need to whip it between 10 to 15 minutes.
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.
Aquafaba should ideally be the same consistency of egg whites to function as a proper egg replacement. If it seems very watery, you can thicken it slightly by simmering it on low in a saucepan on the stove until it’s reduced by about a quarter.
Follow the guide to measure aquafaba and use as an egg white or whole egg substitute. When using aquafaba to replace whole eggs, measure out 3 tbsp per egg and lightly whisk to aerate.Use just as you would eggs in your recipe.
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!
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.
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 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.
Is aquafaba healthy though? While it's not loaded with nutrients, it's super low in calories and doesn't contain additives or any ingredients that aren't favorable when it comes to our health.
To create soft peaks that leave a slight trail, we recommend whisking for 2-3 minutes. For completely stiff peaks, you should whisk for 4 minutes on a high speed. The Aquafaba has a sweet and slightly beany smell.
Aquafaba acts as a binder, emulsifier, and firmer when used. When whipped, aquafaba foams up like egg whites due to its water-soluble proteins. It creates tiny bubbles in a protein foam that gives foods structure and light, fluffy texture.
This recipe is so simple—yet such a delight. In a mixing bowl, beat all ingredients (that's aquafaba from no-salt-added chickpeas, pure vanilla extract, lemon juice, cream of tartar, sea salt, and powdered sugar) until soft peaks form. It'll take about 8 to 10 minutes. That's it!
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