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    Delightful Mom Food / Recipes / Diets / Vegan / How To Make Aquafaba (Vegan Egg White)

    Last Updated May 19, 2022. Published May 16, 2022 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    How To Make Aquafaba (Vegan Egg White)

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    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, dried chickpeas, cooked chickpeas and hand mixers

    Aquafaba! What is this glorious liquid everyone is curious about?

    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.

    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!
    • 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.
    whipped aquafaba in a mixing bowl with cooked chickpeas next to it

    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.

    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.

    How To Make Aquafaba by straining cooked chickpeas over a glass to remove the aquafaba liquid

    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.

    whipped aquafaba in a mixing bowl with cooked chickpeas next to it

    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

    How long does aquafaba last?

    Aquafaba lasts 1 week in the refrigerator and up to 3 months in the freezer.

    Can you freeze aquafaba?

    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 aquafaba is in a chickpea can?

    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.

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    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.

    Aquafaba, dried chickpeas, cooked chickpeas and hand mixers

    How To Make Aquafaba (Vegan Egg White)

    Aquafaba is the starchy liquid that beans – particularly chickpeas – have been cooked in and is the liquid found in canned beans. Learn how to make aquafaba at home, how to use it for recipes, and how to store it.
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
    Presoak: 8 hours
    Total Time: 10 hours
    Servings: 1 cup aquafaba
    Calories: 728kcal
    Author: Danielle Fahrenkrug

    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.
      straining cooked chickpeas over a glass to separate the aquafaba liquid

    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!
      whipped aquafaba in a mixing bowl with cooked chickpeas next to it

    Notes

    How to store and freeze aquafaba: 
    When storing 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.
    To freeze 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.
    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.
    Vegan Egg Replacement:
    • 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

    Calories: 728kcal | Carbohydrates: 121g | Protein: 39g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 95mg | Potassium: 1750mg | Fiber: 35g | Sugar: 21g | Vitamin A: 134IU | Vitamin C: 8mg | Calcium: 238mg | Iron: 12mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

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    aquafaba vegan egg white recipe

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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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