Looking for aquafaba recipes? Try one of these delicious, vegan recipes made with the water from a tin of beans. You'll be amazed at what you can make.
What is aquafaba?
Aquafaba is simply the liquid from a can of beans. Usually the water from a tin of chickpeas is used but aquafaba from other beans can be used too.
It is made up of carbohydrates and proteins and has binding, thickening and foaming properties.
You can make your own aquafaba by cooking dried chickpeas and reserving the cooking liquid. But it's much easier to use tinned aquafaba, especially if you haven't used it before.
Be sure to use unsalted chickpeas - especially if making a sweet recipe.
Using aquafaba as an egg replacer
Aquafaba is a brilliant egg replacer. It has many of the same properties as egg white.
This means that it can be used instead of eggs in many recipes to make vegan versions of all sorts of things.
Examples of things you can make from aquafaba include:
mayonnaise
vegan meringue
whipped cream
sausages
cake
marshmallow
vegan Yorkshire puddings.
Alternative vegan egg substitutes
Once I started exploring vegan and egg free baking I was amazed at how many egg substitutes there are out there.
Here are some vegan egg substitutes that I've come across:
flax or chia seed eggs
mashed banana
apple purée
aquafaba
diet cola
silken tofu
chickpea flour
baking soda
commercial egg replacer.
These vegan egg replacers all have their own properties.
For example flax eggs are best used as a binding agent, aquafaba is best for meringues and apple purée is great for making vegan enriched bread dough.
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Comments
Choclette
So many good recipes here. It certainly beat throwing the bean water down the sink. Those sausages look super professional. I think I might need to try using aqua faba more often. Though I have had absolutely no success making macaroons or meringues with it.
Reply
Cook Veggielicious
I'm so impressed with Nico's sausages too! Try my meringues recipe - I've had a few people tell me it worked really well.
Reply
Deirdre
Ooh there are so many ideas here I have to try! I love that we can enjoy both the beans and the water they are stored in, no waste!
The liquid is the aquafaba. See individual recipes for how to use the aquafaba, but general guidelines are 3 tablespoons of aquafaba per egg, or 1 tablespoon of aquafaba for 1 egg white.
A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result.
My next tip is to throw in some cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer. See it at work in this VIDEO!
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.
The general recommendation for egg replacement in Chebe recipes: 75g aquafaba (6 Tbsp) = 2 large eggs. Many of the Chēbē recipes on these pages that ask for eggs can be modified to use 3 Tbsp for each egg requested.
Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It's best to set a timer for this as you can't overmix the aquafaba, but you might very well undermix it.
The longer you whisk for, the thicker the mixture will be. 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 will freeze well for about 3 months. 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.
Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.
Often used with egg whites as well, cream of tartar acts as a stabilizing ingredient that improves the structure of the whipped aquafaba. 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.
There are other vegan egg substitutes that you can try if aquafaba isn't suitable for your recipe, such as flaxseed, chia seed, banana, and even avocado!
Aquafaba is generally tolerated even by people who have digestive issues with beans, although it's best to start by experimenting with small amounts. For example if you suffer from irritable bowel syndrome and don't tolerate legumes well, it's possible that the water from those vegetables might also cause problems.
Egg gives moisture and texture to the rice, changing a potentially plain and dry grain into a richly flavoured bowl of yum! After many trials to find a good vegan egg replacement, I decided aquafaba was the best substitute. It coats the rice perfectly, helping it to catch and caramelise.
How much milk do you put in scrambled eggs? Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Liquid eggs can be used in place of whole eggs in almost any recipe. The conversion is 3-4 tablespoons to 1 whole egg. Each two-pound carton is the equivalent of about 1.5 dozen eggs.
Water level 3cm/1" – Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more. Boil first then add eggs – Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water. Start the timer once all the eggs are in.
Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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