What is Aquafaba?

Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked.

Due to its ability to mimic functional properties of egg whites, aquafaba can be used as a direct replacement for egg whites in some recipes. Its composition makes it especially suitable for use by people with dietary, ethical, or religious reasons to avoid eggs.

Uses:

Aquafaba is the latest must-have ingredient for vegans or anyone trying to eat more of a plant-based diet. Aquafaba is the brine from legumes such as chickpeas (aka garbanzo beans).

I use the liquid from canned chickpeas. I’ve heard that water from packaged tofu or peas is also considered aquafaba and works the same but I have yet to try it.

Aquafaba is a great egg replacer and can be used in desserts like meringues, brownies, marshmallow fluff, chocolate mousse, and ice cream. It has the same properties as egg whites and acts as an emulsifier and foaming agent. There are different ways to handle it depending on what you are trying to make. The general guideline is 3 tablespoons of aquafaba per egg.

Recipes:

Homemade Vegan Mayonnaise Using Aquafaba

Browse a list of vegan recipes using aquafaba

To find out more about food sensitivities, call (844) 314-1432 or by email Christine@HealthySelfie.com. This is a chance for us to get to know each other. We will evaluate your needs and goals, while I will guide you on the right track. I can work one-on-one in person, by phone or video chat for out-of-area clients.