Aquafaba is the starchy liquid from cooked beans and water in canned beans- particularly chickpeas. Learn how to make aquafaba at home, how to use it for recipes, and how to store it.
Aquafaba! What is this glorious liquid everyone is curious about?
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What is aquafaba
The most commonly used aquafaba comes from chickpeas (garbanzo bean) liquid after beans are cooked. It is the remaining bean water or the fluid that comes in a can of beans. And if you are wondering, are beans gluten-free like chickpeas? Yes they are!
Aquafaba was first discovered by Goose Wohlt in 2015 when he was searching for an egg-less substitute for egg whites to make a meringue for his mother. The name aquafaba comes from combining the Latin words aqua, for water, and faba, for beans.
This golden chickpea liquid is light in color, slightly cloudy, and makes a wonderful vegan substitute for eggs. Use the unwhipped liquid for binding in recipes like cookie and quick breads and whip it into a soft or stiff peak for egg-free meringues, macaroons, and vegan cool whip!
Once you dial in how to make aquafaba (it's so easy!), you can use the beans for chickpea salad and vegan tuna salad and the liquid for recipes that call for eggs.
What to do with vegan aquafaba
Wondering what to do with aquafaba? The times of draining a can of chickpeas and dumping the liquid down the drain are long gone. Over the years we have come up with ways to use bean juice instead of washing it down the drain.
Aquafaba is healthy and great to use as:
- Chickpea Meringue and Macaroons - It can be whipped into a stiff peak to make egg-free meringues for pie and to make macaroons. See the details further in this post for making whipped aquafaba.
- Fluffy Egg Whites - Whip it into a soft peak to add to these flourless chocolate hazelnut cookies or vegan waffles and pancakes to make them extra fluffy.
- Aquafaba Whipped Cream - also known as vegan whipped cream or dairy-free whipped cream. Beat the aquafaba in a high speed mixer or with a hand mixer on high until it peaks and becomes a fluffy cloud. Add in powdered sugar and vanilla, like you would making homemade whipped cream. The taste is slightly different but close enough to cool whip or whipped cream! Use this dairy-free whipped cream to top this fresh fruit pie, no-bake pumpkin pie, and vegan chocolate ice cream.
- Cocktails - Add a spin to cocktails by using foaming aquafaba to add creaminess and foam to cocktails like gin fizzes, pisco sours, or on a candy corn martini.
How much aquafaba per egg
Here is what to know about how much aquafaba per egg to use in recipes for baking and whipping.
- 1 egg replacement: Use 3 tablespoons of aquafaba per 1 large whole egg.
- 2 egg replacement: Use 6 tablespoons of aquafaba per 2 large whole egg.
- 1 egg white replacement: Use 2 tablespoons of aquafaba per 1 large egg white.
I have an ounces to cups conversions chart that can help with using aquafaba into quantities that call for ½ cups and more.
Ingredients to make bean water
Learning how to make aquafaba is simple! All you need are two ingredients:
- Water
- Dried Chickpeas (Garbanzo Beans)
- Or use 1 (15 ounce) can of chickpeas (½ cup bean water) with ⅛ teaspoon cream of tartar for whipped version.
How to make aquafaba from scratch
Aquafaba from dried chickpeas:
Pre-soak the beans: Soak 1 cup of dried garbanzo beans in water overnight. Make sure there is enough water to completely cover higher than the beans as they expand as they soak. Drain the water the next morning.
Cook the beans: Add the pre-soaked beans to a large pot on the stove with 4 cups of water. Bring the pot to a boil and turn down the heat to a simmer. Cook, covered, for 1 ½ - 2 hours until the beans are tender. Do not add any spices or salt as that alters the flavor and cooking time.
Cool the beans to form a starchy liquid: Turn off the heat and let the beans set to cool and the water to thicken and become starchy - into aquafaba! Once cooled, using a strainer, separate the beans and liquid. Save the beans for another meal.
Thicken the liquid: Depending on the recipe, you may want the liquid to be more potent and bind better. In that case, return the liquid to the pot and simmer 30-45 minutes to reduce the liquid and thicken the bean water. Turn the heat off to cool and store. Use the liquid for all your vegan recipes that call for eggs or egg whites. This recipe makes 1 cup of bean water.
Canned version:
For the canned version, simply drain a can of chickpeas and reserve the liquid. Use 3 tablespoons in recipes anywhere it calls for 1 egg. Reserve the beans for another recipe. Or whip the bean liquid with cream of tartar to form a peak (recipe details below).
How to whip aquafaba
Whipping bean water to replace egg whites:
With an electric hand stand mixer beat ½ cup aquafaba and ⅛-1/4 teaspoon cream of tartar on high or with a hand mixer until it forms into a stiff foam or peak, about 3-6 minutes to get a semi-firm peak. Adding cream of tartar helps it to whip faster and creates that nice peak! You know when it is ready by flipping over the bowl over. If the whipped aquafaba does not fall out then it is ready!
Expert Tips
Aquafaba will refuse to whip if there is any oil in the bowl. It will also deflate if it is too diluted, so work carefully and make sure the pot used for boiling and bowl used for whipping is completely clean and dry with no residue or oil.
How to store aquafaba
When storing liquid aquafaba it can be both saved in the refrigerator and freezer. Store bean water in a sealed container in the refrigerator for up to 1 week. Store whipped aquafaba for 2 days in the refrigerator and it will not freeze.
To freeze liquid aquafaba, I like to freeze it in an ice cube tray. Add two different quantities - 2 tablespoons and 3 tablespoon to an ice cube tray and freeze. Once frozen transfer it to mason jar or sealed freezer bag for up to 3 months. This way you can use 2-3 tablespoon increments at a time for recipes.
Frequently Asked Questions
Aquafaba lasts 1 week in the refrigerator and up to 3 months in the freezer.
You can freeze aquafaba for up to 3 months. Freeze it in tablespoon increments in a ice cube tray then transfer to a mason jar or sealed freezer bag. This way you can use small amounts as needed. If it is whipped it will flatten when frozen and not keep its form.
How much bean water is in a can of chickpeas? One 15-ounce (425 g) can of chickpeas or garbanzo beans yields about ½ cup of aquafaba.
Try these other vegan recipe
If you enjoy this vegan egg replacer recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
How To Make Aquafaba (Vegan Egg White)
Ingredients
Aquafaba From Scratch
- 1 cup dried chickpeas
- 4 cups water plus more for overnight soaking
Instructions
- Pre-soak the beans: Soak 1 cup of dried chickpeas (garbanzo beans) in water overnight. Make sure there is enough water to completely cover higher than the beans as they expand as they soak. Drain the water the next morning.
- Add the pre-soaked beans to a large pot on the stove with 4 cups of water. Bring the pot to a boil and turn down the heat to a simmer. Cook, covered, for 1 ½ to 3 hours until the beans are tender. Do not add any spices or salt as that alters the flavor and cooking time.
- Turn off the heat and let the beans set to cool and the water to thicken and become starchy - into aquafaba! Once cooled, using a strainer, separate the beans and liquid. Save the beans for another meal.
- Depending on the recipe, you may want the liquid to be more potent and bind better. In that case, return the liquid to the pot and simmer 30-45 minutes to reduce the liquid and thicken the bean water. Turn the heat off to cool and store. Use the liquid for all your vegan recipes that call for eggs or egg whites. Please note that reducing the liquid intensifies the flavor which is better for baking and binding recipes.
Whipping Aquafaba for Egg White
- With an electric mixer beat ½ cup aquafaba and ⅛-1/4 teaspoon cream of tartar on high or with a hand mixer until it forms into a stiff foam or peak, about 3-6 minutes to get a semi-firm peak. Adding cream of tartar helps it to whip faster and creates that nice peak! You know when it is ready by flipping over the bowl over. If the whipped aquafaba does not fall out then it is ready!
Notes
- 1 egg replacement: Use 3 tablespoons of aquafaba per 1 large whole egg.
- 2 egg replacement: Use 6 tablespoons of aquafaba per 2 large whole egg.
- 1 egg white replacement: Use 2 tablespoons of aquafaba per 1 large egg white.
Nutrition
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