Aquafaba: An Easy Vegan Egg Replacer (2024)

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If anything could threaten an egg’s sense of self-worth, it would be aquafaba. Aquafaba is the name for the liquid obtained from canned or home-cooked beans, typically chickpeas (garbanzo beans). Aquafaba is an incredibly useful ingredient for vegan and plant-based cooking as it can be used to replace eggs and egg whites in many recipes, due to its binding, leavening, emulsifying, and thickening properties

Aquafaba: An Easy Vegan Egg Replacer (1)

We’ve used it to make a variety of plant-based baked goods, frommuffinstocheesecakeandvegan chocolate chip cookies. But its use goes beyond baking, you can also use it to replace eggs to makevegan mayonnaise, whip upegg-free eggnogand use it as a binder infrittersandchickpea cakes.

This post is a primer on aquafaba – use the Table of Contents below to jump quickly to answers for common questions. You’ll also see links and images throughout the post for recipes that use aquafaba as an ingredient.

Table of Contents

The 3 Ways to Obtain Aquafaba

1: Use the liquid from canned chickpeas

2: Make your own aquafaba

3: Buy aquafaba powder

Using aquafaba to replace eggs in baking – replacement guidelines

Do I need to whip the aquafaba?

Using aquafaba in vegan cheesecakes

Using aquafaba to replace egg whites for desserts like meringues and pavlovas

Storing and freezing aquafaba

Nutritional value of aquafaba

What can't I make with aquafaba?

Just want the eggy flavour?

Recipe Card

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The 3 Ways to Obtain Aquafaba

1: Use the liquid from canned chickpeas

The first and easiest way to get aquafaba is to open a can of store-bought chickpeas. Just strain the chickpeas and the liquid that remains is the aquafaba. Ideally, you should use unsalted chickpeas, especially if you’re using the aquafaba in sweet, rather than savoury dishes.

Aquafaba: An Easy Vegan Egg Replacer (2)

In theory, any type of legume should work. We have used primarily canned chickpea and black beans aquafaba in our recipe testing. Black bean aquafaba is darker than chickpea aquafaba, so it’s a good egg replacer in recipes for chocolate cake or brownies.

2: Make your own aquafaba

The second way to get aquafaba is to make your own. You do this by cooking cooking legumes (such as chickpeas, white beans, black beans) from dried and saving the cooking water. Once your chickpeas are cooked, remove them from the cooking water and reduce the remaining liquid until it has the consistency of egg white.

What types of beans can I use for aquafaba?

Chickpeas are the typical legume used, but other types should work as well. If you are making your own aquafaba, please read the package label of your legumes, as some types, such as kidney beans, can betoxic if not cooked properly.

Is it better to make your own aquafaba?

Making your own aquafaba is obviously going to be the cheapest route, but it’s also the most time-consuming, and doesn’t allow for spontaneous recipe making.

The second issue with making your own aquafaba is consistency. One batch may be better than the next. We typically use aquafaba from canned chickpeas to ensure consistency. It’s also a good idea to use the same brand, as there are differences among brands.

To ensure consistency, in recipe testing we always use aquafaba from canned chickpeas or black beans.

Using up your chickpeas

You can store your chickpeas for a few days in the fridge, or freeze them in a well-sealed container. Alternatively, use them for one of these recipes:

Chickpea Feta Bake

Chickpea Feta Bake

Savoury Vegan Cheese Spread

Savoury Vegan Cheese Spread

15-minute Thai Chickpea Curry (Vegan or Pork)

15-minute Thai Chickpea Curry (Vegan or Pork)

Vegan Baked Lemon Cheesecake

Vegan Baked Lemon Cheesecake

3 ingredient Sun-dried Tomato Hummus

3 ingredient Sun-dried Tomato Hummus

Curry Maple Chickpea Fritters (Vegan)

Curry Maple Chickpea Fritters (Vegan)

3: Buy aquafaba powder

The third way to get aquafaba is to buy it. We’ve bought aquafaba in powdered form and its been reliable and convenient. However the downside is that it’s the most expensive option.

Using aquafaba to replace eggs in baking – replacement guidelines

As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such ascookies, cakes, andmuffins. Use 3 tablespoons of aquafaba per egg.

Aquafaba: An Easy Vegan Egg Replacer (3)

These yummyVegan Brown Butter Chocolate Chip Cookies are made with aquafaba.

Aquafaba: An Easy Vegan Egg Replacer (4)

You can make theseLemon, Pistachio, and White Chocolate Chip Cookies with an egg or with aquafaba.

Aquafaba: An Easy Vegan Egg Replacer (5)

If the recipe requires more than 2 eggs, the replacement process might not be so seamless and will depend on the purpose of the egg in the recipe.

If the recipe requires more than 2 eggs, the replacement process might not be so seamless and will depend on the purpose of the egg in the recipe. If you decide to experiment, it’s always a good idea to halve or even quarter the recipe, so as to not waste too many ingredients.

Do I need to whip the aquafaba?

For many recipes, you don’t need to whip the aquafaba first. Only whip it if the recipe calls for it.

Using aquafaba in vegan cheesecakes

There are many different ways to make vegan cheesecakes. We’ve made two sweet cheesecakes with aquafaba, our Blend and Bake Vegan Lemon Cheesecakeand ourBlood Orange and Carrot Cheesecake. We’ve also used aquafaba to make asavoury vegan cheesecake, which is a baked cheese spread.

Aquafaba: An Easy Vegan Egg Replacer (6)

Using aquafaba as a binder

For recipes that call for egg or egg white as a binder, such as these Zucchini and Green Pea Fritters, you can typically replace with an equal amount of aquafaba. If the recipe calls for 1 egg, then use 3 tablespoons of aquafaba. If it calls for an egg white, use 1 tablespoon of aquafaba.

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Using aquafaba to replace egg whites for desserts like meringues and pavlovas

Aquafaba: An Easy Vegan Egg Replacer (8)

We have not tried making meringues but many recipe developers have done this successfully and there is an entire Facebook group devoted to it, called Aquafaba (Vegan Meringues – Hits and Misses!). This group is a goldmine of information for all things aquafaba. You will find numerous recipes and an extremely helpful, enthusiastic group of recipe developers.

Storing and freezing aquafaba

Aquafaba will keep for 2-3 days in the fridge in a well-sealed container. You can also freeze aquafaba. If you’re the organized type, you can divvy it up into tablespoon-size units, using ice cube trays or something similar. If you don’t do that, it’s still easy enough to defrost the container, use whatever aquafaba you need and then refreeze the container.

Nutritional value of aquafaba

Aquafaba.com tested the nutritional value of aquafaba and found that it contains about 3-5 calories per tablespoon. Most other nutrients are too low to register on the American FDA food label. Get thefull nutritional information on the Aquafaba.com site.

What can't I make with aquafaba?

You can’t use aquafaba to replace eggs in recipes that are largely eggs – for example scrambled eggs or omelettes cannot be made with aquafaba.

Aquafaba: An Easy Vegan Egg Replacer (9)

For scrambled eggs, instead replace with tofu, tricked out with nutritional yeast and spices. You can also try recipes with mung beans or commercial products such as JUST Eggs, which is made from mung beans. We haven’t tried it but JUST Egg might work for omelettes as well. You can also make omelettes from chickpea flour.

Just want the eggy flavour?

If you’re looking to infuse some eggy flavour into a recipe, try Kala Namak, a type of salt that has an eggy taste and somewhat sulfurous smell. Also known as Indian Black Salt or Himalayan Black Salt, it’s actually pink. Try it in our Plant-Based Caesar Salad Dressing.

Aquafaba: An Easy Vegan Egg Replacer (10)

Recipe Card

Aquafaba: An Easy Vegan Egg Replacer (11)

Print Recipe RATE RECIPE

Easiest Way to Make Aquafaba

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Prep Time 1 minute minute

Cook Time 0 minutes minutes

Aquafaba is a plant-based egg replacer that consists of the liquid from canned or home-cooked legumes, such as chickpeas or blackbeans.

Servings 8 tablespoons

Calories

Author Sylvia

Ingredients

  • 1 can cooked unsalted chickpeas

Instructions

Obtaining aquafaba from canned chickpeas

  • Drain the liquid from the chickpeas, reserving the chickpeas for another use. 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.

Whipping aquafaba

  • You can use whipped aquafaba to replace whipped egg whites in some desserts. The general guideline is to use 1 tablespoon of aquafaba per egg white. You whip aquafaba just like egg whites. Put the aquafaba in a large bowl as it will expand when whipped. You can include cream of tartar as a stabilizer. Again, follow the original recipe for guidance.

Notes

Making Your Own Aquafaba

You can also make your own aquafaba by cooking legumes, such as chickpeas (garbanzo beans), black beans, and white beans (navy beans, Great Northern Beans, and white kidney beans, also called cannellini). Be sure to follow the instructions for thoroughly cooking the beans, as some types of beans, notably kidney beans are toxic if not cooked properly.

Once you have cooked the beans, remove them from the cooking water and then reduce the water until it's the consistency of egg white.

Storing Aquafaba

You can store aquafaba in a well-sealed container in the fridge for 2-3 days. You can also freeze aquafaba, defrosting before use.

Nutritional Information

Nutritional information is from Aquafaba.com. Please see their site for more details.

Nutrition

Serving: 1tablespoon

Courses, Cuisines, and Keywords

Keywords

aquafaba mayo

|

chickpea aquafaba

|

egg replacer

|

vegan egg replacer

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Aquafaba: An Easy Vegan Egg Replacer (2024)

FAQs

Aquafaba: An Easy Vegan Egg Replacer? ›

In basic terms, aquafaba is chickpea water. This can be water from a can of chickpeas, or the water left in the pan that you've cooked dried chickpeas in and it can be used extremely effectively in place of egg whites, or even whole eggs, in most vegan recipes. Sounds pretty darn weird, but the science is sound.

How to use aquafaba as an egg replacer? ›

Here are the ratios for replacing eggs with aquafaba.
  1. 1 tablespoon aquafaba = 1 egg yolk.
  2. 2 tablespoons aquafaba = 1 egg white.
  3. 3 tablespoons aquafaba = 1 whole egg.
May 9, 2020

How much aquafaba to replace one egg? ›

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.

Is aquafaba just chickpea water? ›

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.

Why does aquafaba work as an egg substitute? ›

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.

How long does aquafaba last in the fridge? ›

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? ›

ARE THERE HEALTH BENEFITS? While aquafaba contains few calories, it does not add significant nutrition. Aquafaba is composed of protein, starches and vegetable gum, but does not contain the same nutritional value as a legume or an egg yolk.

Why not use aquafaba? ›

Why I Won't Use Aquafaba
  • BPA. Many canned goods are lined with bisphenol A (BPA), a chemical that interferes with our hormones. ...
  • ANTI-NUTRIENTS + compounds that interfere with digestion. ...
  • Gassiness. ...
  • Sodium. ...
  • No nutritional value. ...
  • AQUAFABA isN'T Appealing.
Jan 26, 2024

What is the best egg substitute for vegan baking? ›

Coconut oil. Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.

Why is my aquafaba not getting thick? ›

Use cream of tartar.

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. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.

Does aquafaba taste like eggs? ›

What Does Aquafaba Taste Like? Often, when swapping aquafaba for egg whites, the substitution is indetectable in the final product. That said, the ingredient itself can taste a bit like beans. If that's a concern, consider synthetic aquafaba products like Fee Foam.

How to tell if aquafaba is bad? ›

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. Toss it if this is the case.

Do you have to whip aquafaba? ›

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!

Can I use Bob's Red Mill egg replacer for scrambled eggs? ›

Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes tab for more ideas on how to incorporate our vegan egg replacement into your favorite dishes and baked goods.

Can I replace flax egg with aquafaba? ›

Aquafaba. Aquafaba is the brine from a can of chickpeas. For recipes where you're looking for more of a rising quality, aquafaba is a better option than flax or chia eggs. It provides a lighter and fluffier texture.

How much aquafaba per egg co*cktail? ›

The general rule of thumb is 2 tablespoons of aquafaba for 1 egg white, though drink recipes range from 1 tablespoon to 1 oz. of aquafaba.

Can I use aquafaba instead of Flax egg? ›

Aquafaba. Aquafaba is the brine from a can of chickpeas. For recipes where you're looking for more of a rising quality, aquafaba is a better option than flax or chia eggs.

How do you thicken with aquafaba? ›

Because of its high starch content, aquafaba is a natural thickening agent. If your soup, broth, or stock is too watery, simply pour in the aquafaba and let it simmer. After just a few minutes, you will see aquafaba work its magic as your recipe thickens.

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