Aquafaba is the new trend in vegan baking and egg free baking. Learn how to make Aquafaba – it’s easy, healthy, and versatile! You can whip it up to use in place of egg whites, or just use the juice (Chickpea brine) for whole egg baking. In the video tutorial, you will learn how to make Aquafaba using a single can of chickpeas.
Aqua WHAT? Haha. I know, strange word. But what let’s discuss this, OK?
What is Aquafaba?
Well, it’s the water you drain off of a can of chickpeas. And how do you use aquafaba?
Well, I’m glad you asked.
You see, this is just a quick “popping in” post to show you another EASY tutorial.
Why is it important to show you how to make Aquafaba? Because I said so!
Kidding. But really, baking season is upon us and I have a lot of egg free/vegan friends that love baking, but have a hard time using egg replacers. Yes, it’ is possible to make vegan cake and vegan brownies without eggs, but sometimes you need egg whites, or more for certain recipes. Hence this tutorial.
And thanks to a lovely vegan reader (Beth) for showing me this AMAZING vegan egg white replacement. It’s cheap, healthy, and easy!
Can aquafaba replace eggs?
You bet it can!
To make it, all you need are a can of chickpeas, a stand mixer or hand mixer, and patience. Haha! Actually, making it only takes like 10 minutes. Then you get these nice fluffy peaks! YAY!
How long does it take to whip aquafaba?
Here’s a video explaining how to make Aquafaba. Watch and be easily amused.
How to use aquafaba
- In general, 3 Tbsp. of aquafaba is equivalent to one egg. 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. That being said, the aquafaba needs to be the right consistency.
- About the same consistency as egg whites. If you are making it from a can of garbanzo beans (like I did) and it seems very watery, you can reduce the liquid on the stove by 25% or 33% to get a slightly thicker consistency.
- The thicker the “goop” the better it is to whip! But you don’t want it like a gelatin or too solid.
- You can just use the juice (aka chickpea brine) for whole egg/egg yolk recipes. Such as mayo, sauces, and some other baked goods. You might need to reduce the juice to thicken first.
- How to reduce aquafaba “You can do this by simmering it over medium/low heat until it reduces slightly in volume.” (source)
- You can freeze aquafaba, or store in a fridge, just like egg whites (not fluffed yet). Keep in fridge for a few days only. Freeze in ice trays if wanting to keep a while.
- If adding to more oil or fats, it’s best to add a buffer that’s not a lemon juice. Cream of tartar is a great addition.
Friends, you can make macaroons, cakes, meringue, and more! But warning, NOT ALL EGG WHITE recipes work with this substitute . It’s definitely trial and error. It just takes some tweaking. So far I’ve used it in coconut macaroons, cookies (with just the juice), and quick bread. They’ve tasted great. The consistency is not as fluffy as using egg or egg white, but it definitely binds well. If you have tried aquafaba, let me know! Would love more recipes.
Also, here are 13 AMAZING things you can do Aquafaba. Ohhhh … i’m tempted to make them all!
I hope you will try it out and let me know what you think!
Pulses, otherwise known as dry peas, lentils, beans and chickpeas are some of the world’s most healthy and affordable ingredients. Top your desserts or pies this year with aquafaba for a vegan treat! And be sure to take the #PulsePledge with me by going to www.PulsePledge.com – you’ll receive free recipe ideas and more.