Aquafaba – Simple Vegan Blog


Aquafaba is a super convenient ingredient in vegan cuisine. It just requires 10 minutes and it’s perfect to prepare recipes that traditionally contain eggs!

Photo of some whipped acuafaba

Have you ever wondered where does aquafaba come from? How to make it? And how to use it? If so, you won’t have to worry about that anymore – I’ve got you covered!

In this post, you’ll learn everything you need to know about this convenient, affordable, and cholesterol-free ingredient. I promise you won’t stop incorporating it into all your recipes!

Whipped aquafaba recipe – Short video

How to whip aquafaba – Step by step

Step-by-step photos of how to make aquafaba
  • Drain the liquid from one can of chickpeas into a large bowl (photo 1) and set the chickpeas aside to make any recipe that calls for chickpeas. You should have 1/2 cup of aquafaba (120 ml), but it’s okay if you get a little more or less of it.
  • Add all the ingredients to an electric mixer bowl (photo 2) and beat on high speed (photo 3) until the mixture is fluffy and stiff peaks form (about 3-5 minutes) (photo 4).  
  • Use your aquafaba immediately.

Whipped aquafaba ingredients and tips

  • Aquafaba: I’ve only used the liquid of canned chickpeas, not the liquid from cooking chickpeas myself, so I don’t know if homemade aquafaba will work.
  • Cream of tartar: you could omit this ingredient, but it will take much longer to get the texture you’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself and I don’t know if it could change the flavor of the aquafaba.
Photo of some whipped aquafaba

What is aquafaba?

If you’re wondering what is aquafaba, it is actually the liquid that you can find in almost any can of legumes, especially chickpeas.

Its slimy texture is similar to egg whites and this is why it is a great substitute for this ingredient. Besides, it’s completely cholesterol-free!

How to make aquafaba

Although you’ll find aquafaba in any can of cooked chickpeas, you will also obtain it by cooking chickpeas on your own (it’s the leftover water that you get after cooking chickpeas). However, the best aquafaba to whip is the one you’ll find in most cans of legumes.

Need some aquafaba recipes?

There are a lot of recipes that call for aquafaba, but vegan whipped cream and vegan marshmallows are some of my favorites. It makes them healthier, as this ingredient is 100% vegan and, unlike eggs, doesn’t contain cholesterol at all!

Looking for more must-have vegan recipes?

Photo of a bowl with whipped aquafaba

Did you make any of these aquafaba recipes?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of whipped aquafaba

Aquafaba



  • Author:

    Iosune


  • Prep:

    10 mins


  • Total:

    10 mins

  • About 2 cups 1x

  • How to, Gluten-Free

  • American

  • Vegan


Servings About 2 cups 1x


Scale


Tap or hover over number to scale servings

Aquafaba is a super convenient ingredient in vegan cuisine. It just requires 10 minutes and it’s perfect to prepare recipes that traditionally contain eggs!

Ingredients

  • ½ cup aquafaba (120 ml), the liquid from one can of chickpeas
  • ⅛ tsp cream of tartar

Instructions

  1. Drain the liquid from one can of chickpeas into a large bowl and set the chickpeas aside to make any recipe that calls for chickpeas. You should have 1/2 cup of aquafaba (120 ml), but it’s okay if you get a little more or less of it.
  2. Add all the ingredients to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (about 3-5 minutes). You could also use a regular large bowl and a hand mixer. 
  3. Use your aquafaba immediately in recipes like vegan whipped cream or vegan marshmallows.
  4. Keep the leftovers in an airtight container in the fridge for up to 1 week.

Notes

  • What is aquafaba? If you’re wondering what is aquafaba, it is actually the liquid that you can find in almost any can of legumes, especially chickpeas. Its slimy texture is similar to egg whites and this is why it is a great substitute for this ingredient. Besides, it’s completely cholesterol-free!
  • I really suggest you use chickpea aquafaba instead of the one that comes from other legumes, as this recipe will work best with it.
  • You can omit the cream of tartar if you can’t find it, but it will take much longer to get the texture you’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself and I don’t know if it could change the flavor of the aquafaba.

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