13 Amazing things you can do with aquafaba

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Our top aquafaba recipe picks

You may have heard of aquafaba ('water-bean') by now. Who would have thought that the next big thing to sweep across the vegan nation would have been something as simple - and as icky - as the brine from legumes? It might have something to do with the fact that not only is this liquid shaping out to be the perfect egg replacer, it’s also one of the cheapest and most accessible replacers around - all you need is a can, or packet, of legumes, chickpeas being the bean du jour.

Using juice straight from the can is the easiest method, though slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results. Even water from packaged tofu and peas is aquafaba!

Remember, if your bean-juice is too watery, reduce it until it turns the same consistency as egg whites. If using aquafaba to make fluffy things like Yorkshire puddings and light cakes, remember to whisk it first until it turns white and foamy, then fold it into the batter using a metal spoon to keep those bubbles from popping. Use three tablespoons of aquafaba per egg - but don't live by that rule.

Learn more about this magic formula and its origins, document your experiments and most importantly – get creative! Here are 13 of our top aquafaba recipes to get you started.

1) Simple meringues

Vegan Meringue by veganlass.com

Vegan meringues! This is where the fun originally started, whipping up the bean foam to create something so alike to its eggy counterpart. A simple aquafaba meringue recipe can be found here, while the above image demonstrates Vegan Lass's scrumptious addition of vegan lemon curd. Get her recipe here

2) Pavlova 

Vegan Pavlova from Likeavegan.com

If you can make vegan meringues, you can make yummy vegan pavlovas too. Get the recipe here.

3) Lemon meringue pie 

Image from thegentlechef.com

With the news that some vegan restaurants in the States are already starting to roll out aquafaba-inspired lemon meringue pies, you could wait until your local cafe cottons on... or not! Get the recipe here.

4) Mousse au chocolat

From mouthwateringvegan.com

This chocolatey delight even has air bubbles. Get the recipe here.

5) Nougat and fudge

From Vegan Meringues - Hits and Misses: http://bit.ly/nougatvegan

Try Goose's experimental nougat recipe here, or have a look at Tina's great divinity fudge recipe, here

6) Baked Alaska

From lucysfriendlyfoods.wordpress.com

Chocolate sponge, ice cream and meringue - how can you say no to this godly combination? Get the recipe here.

7) Strawberry ice cream

From: http://bit.ly/icecreamaquafaba

"Once that liquid starts fluffing up, it becomes addictive!". Get the recipe for fluffy ice cream here.

8) Buttercream

From geekycakes.com

All made possible with the magic of aquafaba. Get the recipe here.

9) Marshmallow fluff

From Chocolatecoveredkatie.com

Another thing you can use as frosting, stick in 's'mores' or eat out of the bowl! Get the recipe here.

10) Brownies 

From: frieddandelions.com/perfect-brownies/

Yep, adding whisked aquafaba to baked goods like brownies and muffins does wonders for a moist consistency. Get the recipe for 'perfect brownies' here.

11) Macarons

From floralfrosting.blogspot.co.uk

The possibilities with macarons are endless. Try the awesome snickers macarons pictured above, or perhaps these cookie dough macarons will take your fancy?

12) Gluten-free cinnamon blondies 

From veggieinspiredjourney.com

We can't forget our gluten-intolerant friends - and what better way to use up those cans upon cans of chickpeas lying around after your experiments? These fragrant chickpea blondies have an added moistness to them if you add in roughly two-three tbsp of aquafaba, whisked. Get the full recipe here.

13) Mayo

peanutbutterandvegan.com

It's not all about the sugar. Aquafaba also gives mayo that extra oomph. Get the recipe here

Additional aquafaba take-aways

Budding vegan chefs have generally found that using the juice from low-sodium white beans tastes the best, with chickpeas (garbanzo beans) being the preferred legume of choice.  

You can use the juice in which you boil you beans, or take it straight from the can.

What's your favourite aquafaba recipe? Comment below!

By Ali Ryland

Comments

For sharing my photo!

If you get the recipe for the lemon curd meringues up we'll be happy to put it on :)

This is something that has been missing in a vegan version - untill aquafaba came along! It's called different names in different parts of the world. Aquafaba does an amazing job of replacing raw egg whites. Enjoy the marzipan bottoms, with marshmallow fluff covered in crisp dark chocolate :) http://plantepusherne.dk/worlds-first-vegan-tunnocks-tea-cake/

Thanks for sharing my Cinnamon Chickpea Blondies! Wow, aquafaba is certainly taking the world by storm, isn't it? I can't wait to try your suggestion of adding 2-3 tbsp to the blondies!

It'll be up this weekend - I promise! I'll let you know when it's good to go. :)

Recipe up now! Welcome to your weekend bake. :) http://www.veganlass.com/blog/2015/5/16/vegan-lemon-meringues-with-whipped-cream-and-lemon-curd-filling

Where can I purchase this, please? I live in London, or can buy online.

Just buy a can of chickpeas and use the water from it. Lidl's brand works best I hear. Other bean juices can be used to, generally white beans are better like chickpeas and butterbeans.

OMG it really works! I bought a can of chickpeas from LIDL today for 35p and used some of the water to make mayonnaise. I didn't quite follow the recipe here, just used what I had in the house. Here's my version: 20ml white wine vinegar 1/2 tsp English mustard paste Pinch sea salt 60ml aquafaba 150ml sunflower oil Combine the first 4 ingredients in a bowl (I actually used a wide-brimmed half litre measuring jug) and blend briefly with a hand-held blender. Then carry on blending as you drizzle the oil in. Mine didn't start to thicken until I'd added about 130ml of oil and I stopped when it was still liquid but nice and thick (150ml). After an hour or so in the fridge it's as good as any bought mayo I've ever had. Will try with garlic and olive oil for alioli. Just amazing!

I was very delighted and excited to discover your recipes. I wonder who thought this up? The familiar garbanzo bean has glamorous, more decadent side.

Best chocolate orange mousse recipe! It's AMAZING https://ohmygoodnessvegan.wordpress.com/2015/06/29/bubbly-vegan-chocolate-orange-mousse-recipe/

What's the best way to store aqufaba if not going to use it straight away?

Itried 1st time the meringues usinv AF. They turn out wonderful. My question is has anyone tried it for making sandwich bread? TIA

Oh dear, August promises to be a very windy month with all this aquafaba ice cream and desserts! This seems to be the one (big) drawback with this product, otherwise it seems a great addition to the possibilities of vegan cuisine.

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