Prep Time: 10 mins Total Time: 10 mins Serves: ½ cup or 2 cups whipped
Aquafaba: the viscous water in which legumes, like chickpeas, have been cooked. It’s often referred to as “bean liquid” or “bean water.” During the legume cooking process, proteins, carbohydrates, and other water-soluble plant solids migrate into the cooking water. It results in a thick, slightly gelatinous liquid that has properties similar to egg whites.
Ingredients: Resource from godairyfree.org
1 (15-ounce) can chickpeas
Preparation:
For a Non-Whipped Vegan Egg Substitute
Drain the chickpea liquid into a container. Use 3 tablespoons of the liquid per whole large egg called for in your recipe. Use 2 tablespoons of the liquid per large egg white called for in your recipe.
Store leftovers in an airtight container in the refrigerator or freezer to use later.
For a Whipped Vegan Egg Substitute
Drain the chickpea liquid into a mixing bowl. Reserve the chickpeas to enjoy in another recipe.
Add 1/2 tsp of cream of tartar or 1 tsp lemon juice
Begin mixing the liquid on low speed with a hand mixer or stand mixer. It will start to foam very quickly. After a few minutes it will begin to thicken.
Optionally turn the mixer up to medium speed. It will continue to thicken and will usually reach the stiff peak stage at about 7 to 10 minutes.
Now use the whipped aquafaba in place of whipped egg whites in your recipe. This usually means folding it into your batter or mixing in additional ingredients.
Notes:
You can use the liquid from any legume. Chickpeas have become the default aquafaba legume for a few reasons. One is that the liquid from cooked chickpeas is clear with a yellow tinge. It looks very similar to egg whites and does turn white when whipped. Many other beans have murky or a more deeply colored bean liquid. Chickpea liquid also tends to be relatively reliable in thickness, and often produces the best results when whipped.
Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, it can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as a waffle recipe or it can be whipped into stiff peaks and made into things like macaroons, meringue or vegan mayo.
Will it taste like bean liquid?
The first time I whipped chickpea aquafaba I was scared because it smelled very beany. The taste was a touch pronounced, but it seemed to mellow and meld perfectly once sweetened or added to a recipe. No one noticed any beaniness in the aquafaba meringues I made, which contained just chickpea liquid, sugar, and vanilla. But the flavor could vary based on the type of bean liquid that you use and if it is salted or unsalted.
How much to add as an egg replacer?
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
1 whole egg = 3 tablespoons aquafaba 1 egg white = 2 tablespoons aquafaba