How to Make Aquafaba (Ultimate Guide)

Aquafaba is a versatile ingredient that has gained popularity in the vegan and baking communities. It is the thick liquid that results from cooking or canning legumes, such as chickpeas, in water. Aquafaba can be used as a substitute for egg whites in a variety of recipes, including meringues, mousses, and mayonnaise.

To make aquafaba, you will need a can of chickpeas or the liquid from cooking your own chickpeas. Drain the chickpeas, reserving the liquid in a bowl or a jar. This liquid is the aquafaba. It should be thick and viscous, similar to the consistency of egg whites.

Tip: The aquafaba from canned chickpeas is often more reliable and consistent in terms of texture than homemade aquafaba. However, if using homemade aquafaba, you can try reducing it by simmering on the stove until it thickens.

Once you have your aquafaba, you can use it immediately or store it in an airtight container in the refrigerator for up to one week. It can also be frozen for future use. Before using your aquafaba, give it a good stir as it may separate and become watery.

Here is a simple step-by-step guide to making aquafaba:

1. Drain a can of chickpeas, reserving the liquid. Alternatively, cook your own chickpeas and save the cooking liquid.
2. Pour the liquid into a bowl or jar.
3. Optional: If using homemade aquafaba, simmer it on the stove until it thickens to a similar consistency as egg whites.
4. Use immediately or store in the refrigerator or freezer for future use.

Aquafaba is a game-changer for vegan and egg-free baking. With this ultimate guide, you now have the knowledge and steps to make your own aquafaba and explore the endless possibilities it offers in the kitchen.

What is Aquafaba?

Aquafaba can be used as an egg white substitute in a wide range of recipes, including meringues, mousses, cakes, cookies, and even cocktails. It has a similar texture and consistency to egg whites, making it an excellent binding and foaming agent. This unique liquid contains proteins, starches, and other soluble plant compounds, which contribute to its ability to whip up and stabilize like egg whites when beaten.

How is Aquafaba made?

To make aquafaba, you can either use the liquid from canned chickpeas or prepare it at home by cooking dried chickpeas in water. The most common method is to use canned chickpeas, as it is more convenient and readily available. Simply drain the liquid from the can into a container and store it in the refrigerator until needed.

When making aquafaba at home, soak the dried chickpeas overnight and then cook them in water until tender. The cooking liquid, which becomes thick and slightly viscous, is then strained and used as aquafaba. It is important to let the aquafaba cool before using it, as it can become thicker and more gelatinous as it cools.

Definition and Origin

The term “aquafaba” was coined by a software engineer named Goose Wohlt, who discovered its potential as an egg replacer in 2015. The word is a combination of the Latin words “aqua” meaning water and “faba” meaning bean. This liquid is not only suitable for vegan cooking but also appeals to people with dietary restrictions or allergies to eggs.

Aquafaba has gained popularity among the plant-based and vegan communities due to its unique properties. It can be whipped to create a foam similar to egg whites and used as a substitute in many recipes like meringues, mayonnaise, mousses, and even desserts like marshmallows. Additionally, it can also be used as a binder in recipes like veggie burgers and meatballs.

The origin of aquafaba as a culinary ingredient can be traced back to the early 2010s, when a French chef named Joel Roessel discovered its potential as an egg replacement in his culinary experiments. This discovery sparked interest among vegan and plant-based chefs around the world, leading to further experimentation and refinement of aquafaba-based recipes.

How to Make Aquafaba at Home

To make aquafaba at home, start by cooking a batch of chickpeas or white beans. Drain the cooked beans, reserving the liquid. This liquid is the aquafaba. It should be thick and viscous, similar to the consistency of egg whites. If it is too thin, you can reduce it by simmering it over low heat until it thickens.

If you don’t want to cook beans from scratch, you can also use the liquid from a can of beans. Simply drain the liquid from the can and it is ready to use as aquafaba. However, be sure to choose canned beans with no added salt or other seasonings.

Once you have your aquafaba, it can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays and then transfer the frozen cubes to a freezer bag for longer storage. Aquafaba can be substituted for eggs in recipes at a ratio of 3 tablespoons of aquafaba for 1 egg.

Choosing the Right Legumes

• Chickpeas: Chickpeas, also known as garbanzo beans, are the most popular legumes used to make aquafaba. They have a high starch and protein content, which makes them ideal for creating a stable foam.
• White beans: White beans, such as cannellini beans or great northern beans, are another good option for making aquafaba. They have a similar starch and protein content to chickpeas, but may create a slightly less stable foam.
• Black beans: Black beans can also be used to make aquafaba, although they have a lower starch content compared to chickpeas and white beans. They may create a thinner consistency and less stable foam.

Before using legumes to make aquafaba, it’s important to properly cook them to ensure the starches and proteins are released into the cooking liquid. You can either cook the legumes from scratch or use canned legumes, which are a convenient option. If using canned legumes, make sure to drain and rinse them thoroughly before using the liquid for aquafaba.

When selecting legumes for aquafaba, opt for legumes with higher starch and protein content for the best results. Experiment with different types of legumes to find the one that works best for your desired recipe and consistency.