If you eat a mainstream diet, the word “aquafaba” has probably never crossed your lips. For vegans or those with egg allergies though, it’s the ultimate game changer for recipes that usually require egg whites, and you’ve been pouring it down your sink all along.
Aquafaba, which is Latin for “water bean,” is made from the cooking liquid of chickpeas. Who exactly decided to start whipping this stuff is unknown, but several bloggers and their attempts at using it made the internet sit up and take notice. The last several months have seen vegan message boards and blogs blow up with finding new ways to use it. There’s even a Facebook group dedicated to aquafaba experimentation.
Whipping it in a stand mixer results in a light fluffy foam that can be used to take the place of egg whites. It’s been seen in everything from meringues to pancakes to mixed drinks.
One of the best things about this new magic ingredient is how economical of an option it is. Beans are cheap and there’s no need to make a trip to a specialty store. The aquafaba in canned varieties (though we recommend looking for no/low salt options) or home cooked beans work equally well.
The general rule is 3 tablespoons of aquafaba per egg in a recipe, but use your discretion to avoid making dishes and baked goods either too watery or fluffy. The first attempt by the MyRecipes team to use it was for cocktails (which we’ll be posting about later) and it was an all out success.
How would you use aquafaba? Tell us in the comments!
Don’t forget to use the chickpeas themselves too, like in this creamy hummus: