Aquafaba refers to the liquid left behind when beans are cooked. It can be used as a vegan replacement for egg whites and whole eggs, depending on the context. It is usually made with chickpeas, but it can reportedly also be made from other canned legumes. The properties of the aquafaba depend on the type of legume used, as well as the cooking process. The word aquafaba is from the Latin aqua (water) and faba (bean).
How to make[edit | edit source]
From canned chickpeas[edit | edit source]
The easiest way to make aquafaba is by straining the liquid from canned chickpeas.
From dry chickpeas[edit | edit source]
The following steps can be used to make aquafaba from dried chickpeas (alternatively you can follow the instructions on how to cook chickpeas and then use the liquid as aquafaba):
- Fill a pot with water, and add the chickpeas.
- Bring the water to boil, then reduce the heat.
- Let it simmer for a couple of hours. Regularly check for enough water, add a little if necessary.
- When the chickpeas are soft, let the mixture cool down.
- Separate the liquid from the chickpeas. The liquid is your aquafaba. You can use the chickpeas to make some other food.
- If your aquafaba is too thin, boil it to evaporate excess water.
Uses[edit | edit source]
Aquafaba contains various carbohydrates and some protein, and these allow it to be whipped into a foam. Whipped aquafaba benefits from the addition of cream of tartar, which stabilizes the foam. To replace an egg in cooking, use about three tablespoons of Aquafaba per replaced egg.
Examples[edit | edit source]
The following is a non-exhaustive list of things that can be made with Aquafaba:
- Ice cream
- Mozzarella cheese