Aquafaba, the Most Magical Egg Replacement (and How to Use It) (2024)

FAQs

Aquafaba, the Most Magical Egg Replacement (and How to Use It)? ›

How Do I Bake With Aquafaba? You can use aquafaba as you would eggs! Here are some tips: Just 1 tablespoon of aquafaba is about the same as one yolk, 2 tablespoons are the same as one egg white, and 3 tablespoons can stand in for the entire egg.

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!

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 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.

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.

Our Aquafaba is made for baking and cooking so we don't recommend drinking it straight from the carton! However, it's 100% safe to eat uncooked if you can't resist licking the spoon before your mix goes in the oven…

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.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

Aquafaba is nearly flavorless when baked!

When you first open the can of garbanzo beans it will, obviously, smell like beans. The aquafaba will have a slight bean flavor/smell when unbaked. Once baked into your recipe it's undetectable. Magic!

It adds fluffy texture and structure to foods, from pancakes to mayonnaise, and is popular in vegan baked goods like cookies and cakes and pizza dough. You can even use chickpea aquafaba to make a vegan version of classic co*cktails that normally use egg whites - these will be the star of the show at any vegan party!

Aquafaba can also be used as a natural hair mask to promote healthy hair growth and shine. The proteins in aquafaba help to strengthen the hair, while the starch helps to absorb excess oil and dirt.

Many also choose to use aquafaba or other vegan eggs for health reasons. While chicken eggs contain cholesterol (high levels of which are associated with an increased risk of chronic disease) aquafaba is totally cholesterol-free. It's also low in calories and contains traces of calcium, B vitamins, folate, and iron.

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.

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.

Please remember also that the more reduced the liquid the more intense chickpea flavour will be so when you intent to use it for desserts, like meringues or chocolate mousse, you do not need to reduce as much or at all.