What is aquafaba?

The liquid remains after cooking the chickpeas or the liquid in which they are canned. Well, actually, it can be the liquid of any legume. It can be bean liquid, white bean liquid, etc. I use the liquid from the chickpeas; it is the easiest to store and the most common.

How to get aquafaba

Store the liquid left in the pot in a tightly closed jar when cooking chickpeas or beans. Likewise, when you open a can of chickpeas or any other bean, drain the liquid and store it in the refrigerator.

The best thing about storing the aquafaba after cooking the chickpeas is that you leave it in the refrigerator, which can be used for everything. You can even make meringues or pavlovas.

It is a perfect substitute for eggs. With aquafaba, you can make meringues, hotcakes, bread, etc. This recipe for granola cookies is made with aquafaba and these cocadas (Mexican coconut and lime candy).

How do I replace the egg with aquafaba?

Formula to substitute egg with aquafaba and make a vegan egg: 

WHOLE EGG: 3 tablespoons aquafaba  

YOLK: 1 tablespoon aquafaba  

CLARA: 2 tablespoons of aquafaba

I imagine you must be wondering why aquafaba works. This magical, vegan liquid left in the can of chickpeas has properties very similar to eggs. The proteins in this viscous liquid make it foam, fluff, and do wonders like egg whites and yolks.

Why does aquafaba works?

Aquafaba works as an egg white substitute because it has a similar composition and properties. Aquafaba is a liquid that comes from a can of chickpeas or other legumes. This liquid contains carbohydrates, proteins, and other compounds similar to egg whites.

The proteins in aquafaba are water-soluble and can form a foam when whipped, just like egg whites. The carbohydrates in aquafaba help to stabilize the foam and create a structure similar to egg whites. This foam can be used in various recipes for whipped egg whites, such as meringues, macarons, and mousses.

While the exact reason why aquafaba works as an egg white substitute is not yet fully understood, many people have successfully used it as a replacement in their cooking and baking. It’s a great option for vegans, people with egg allergies, or anyone looking to reduce their egg consumption.

Benefits of using aquafaba

One of the biggest benefits of using aquafaba is that it is a great vegan substitute for eggs, making it an excellent option for those with dietary restrictions or for anyone looking to reduce their consumption of animal products.

Another advantage of aquafaba is that it is a cost-effective ingredient that can be used instead of other, more expensive ingredients. For example, aquafaba can replace egg whites in meringues or macarons, which can be expensive to make with traditional ingredients.

Using aquafaba also allows for more creativity in the kitchen. It can be used to make dishes that traditionally require eggs, such as mayonnaise, whipped cream, and even ice cream. Aquafaba can also be used in savory dishes, adding a unique texture and flavor to stews, soups, and sauces.

In addition to being a versatile ingredient, aquafaba also has health benefits. It is low in calories, fat, and cholesterol, making it a great option for those seeking a healthy diet. It also contains protein and fiber, which can help keep you feeling full and satisfied.

How to store aqufaba?

To store aquafaba, keep it in an airtight container in the fridge for up to a week. If you want to store it longer, freeze it in ice cube trays for up to 3 months. Thaw it in the fridge or on the counter before using.

Alejandra Graf
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