What is Aquafaba? Learn the Basics of this Egg Alternative.

Key Highlights

• What is aquafaba? This is the thick and starchy bean water you get from cooking garbanzo beans.

• A simple egg substitute: You can use aquafaba in vegan recipes instead of egg whites. It works for baking, making drinks, and more.

• How does it work? The proteins and starch inside this bean water make it whip up like foam.You get a steady foam that is good for making things like vegan meringue.

• Easy to get: Just save the brine from your can of chickpeas or boil your own chickpeas at home to get this liquid.

• Many ways to use: People use aquafaba as a substitute for egg whites in making baked goods light and puffy. It can also mix into mayonnaise, cocktails, and other vegan recipes.

Introduction / TL;DR

Eggs are found in many recipes, but some people cannot eat them or choose not to. Finding something to use instead of eggs can be hard.

Recipes that need to be light and airy can feel even more tough. But there is an answer.

Aquafaba is a simple solution that you might have at home right now. It is also known as bean water.

Tofu is another good egg replacement you can try in vegan cooking. In this guide, you will learn all about this great ingredient.

You will read about what bean water is and how to use the liquid from chickpeas to change your favorite dishes.

Brief definition of Aquafaba in one sentence

In simple words, aquafaba is the starchy liquid you get after cooking beans or other legumes. Most people know it as the liquid that comes in a can of chickpeas.

You know that liquid you pour out when you open a can of chickpeas? That is chickpea water!

This simple liquid has some amazing things it can do. It lets you use it instead of egg whites in many recipes.

It's a big change for vegan baking and cooking. Because of the way it is made, you can whip it and get a soft foam much like egg whites.

This lets you make desserts that used to be off-limits if you can't eat eggs. It is simple, doesn't cost much, and works well.

This ingredient has now given people many new ways to make food.

What is Aquafaba?

So, let’s talk about what makes this special ingredient work. Aquafaba is the thick water that you get when you cook or can legumes such as chickpeas, which some people call garbanzo beans.

This chickpea brine is not just a leftover you throw away now. Instead, it has become a well-known egg substitute.

Many people use it for dishes like vegan meringue. Knowing where it comes from, what it is, how people found it, and the science that makes it act like an egg will help you see why it is such a big deal.

Next, we will talk about all of these things one by one.

Origin of the word

The name "aquafaba" may sound fancy, but it is really simple and clear. People made this name to give bean water a nicer and better-sounding name.

It comes from two Latin words: "aqua" means water, and "faba" means bean. So, the real meaning of aquafaba is "bean water."

People started using this name to talk about the cooking water from chickpeas and other legumes. This name is simple and nice.

It shows what the ingredient is all about. The name has moved this ingredient from being seen as a leftover to something useful in kitchens around the world.

Now, cooks and bakers can talk about it and find it easily when they need this special ingredient.

What it actually is

Aquafaba is the liquid you get when you cook beans. When legumes, like chickpeas, cook in water, they give off starches and proteins into the water.

This turns the water into a thick liquid. People often call this chickpea brine or bean juice.

This liquid holds a special mix of proteins, starch, and other soluble plant solids that come out from the chickpeas when you cook them. This mix helps aquafaba act like egg whites.

If you buy canned chickpeas, the liquid inside is a great, ready-to-use type of aquafaba. A lot of people show what they make with aquafaba on Facebook.

At first, it seems like the can just has water in it, but there is more going on. The mix inside the can is what makes it special.

This is why you can whip it and make foam with it. It also helps hold things together and gives baked goods more moisture, just like eggs do.

Brief discovery by Goose Wohlt

The use of aquafaba has become common only in recent years. This change started because of an American software engineer named Goose Wohlt.

In 2015, he wanted to find the best way to make a vegan meringue that did not have eggs. French chef Joël Roessel tried using bean water to make things foam.

But it was Wohlt who found out that the liquid from chickpeas could turn into a good meringue all by itself. You do not need to add things like starch or gums to make it work.

He put what he found online, and people around the world started to use this idea. Wohlt came up with the word "aquafaba."

He made an online space where people can talk about what they do and how they feel when using this new egg substitute. What he found and how he talked about it helped change the way people bake, especially in vegan baking.

Many recipes that seemed too hard before are now easy for a lot of people because of this substitute.

Why it works like eggs

The magic in aquafaba comes from what is in it. This liquid has proteins and starches that come from chickpeas when they cook.

These soluble plant solids make aquafaba act a lot like egg whites. When you whip aquafaba, the proteins in it open up and catch air bubbles.

This creates a stable foam, just like when you whip egg whites. This is why it works so well for meringues, mousses, and waffles that are light and fluffy.

The starches in aquafaba also help keep this foam solid, so it holds its shape even after you bake it. Besides making things foam, aquafaba is also a good binder.

You can use it in baked treats like cookies and brownies. It helps the ingredients stick together better and keeps them from drying out, so the end result is not too crumbly.

The way aquafaba can foam and act as a binder is what makes it work so well as an egg replacer.

How to get Aquafaba from chickpeas or buy it ready-to-use PlantWhip

Getting aquafaba is very simple and does not cost much. You do not need any special tools or strange items for it.

In fact, you may already have it in your kitchen and not even know. Most people get it from the liquid inside canned chickpeas.

Whether you like the ease of cans, want to cook your own chickpeas in a pot or an Instant Pot, or pick a store-bought choice, you will find a way that fits you best. Let’s talk about the three main ways to get bean water.

From canned chickpeas

The easiest and best way to get aquafaba is from a can of chickpeas. This is good for people who are new to using it.

The chickpea brine in the can is often just right for most vegan recipes. All you need to do is open a can and pour the liquid into a bowl.

That liquid is often called bean juice, and it is your aquafaba. You can keep the chickpeas to use in a different meal, like hummus or a salad.

This way, you do not waste anything when you cook. Here’s how to do it:

• Put a strainer on top of a clean bowl.

• Open a can of chickpeas, then pour everything into the strainer.

• The liquid that falls into the bowl is called aquafaba. You can use it as an egg substitute. Keep the chickpeas aside to use them later.

From cooking dried chickpeas

If you do not want to use canned items or you often cook chickpeas at home, you can make your own aquafaba. This way, you get to control how much salt is in it.

You also do not have to worry about what is inside the can. After you cook your dried chickpeas on the stove or in a pressure cooker like an Instant Pot, do not throw out the bean water.

This cooking liquid is your homemade aquafaba, and many people say it is the best aquafaba when it has the right feel. Sometimes, this homemade bean water can turn out a bit thin.

If you see that it looks too watery, just simmer it on the stove for a few minutes. This will help it get thick, like an egg white.

Here's the basic process:

• Cook dried chickpeas in water. Wait until they get soft.

• Drain the chickpeas but keep the cooking liquid.

• If the liquid looks too thin, cook it a bit longer on the stove. Let it get a little thicker. This will help make it a good egg substitute for vegan cooking.

Buying ready-to-use aquafaba - PlantWhip

You can also buy ready-to-use aquafaba for later use. This is a good choice if you do not have chickpeas often.

It also helps you to get good results every time, with no guesswork. Products like PlantWhip give you a good vegan egg substitute.

You do not have to spend time making or keeping your own chickpea brine. These substitutes are easy to use and come in either powdered or liquid form.

You know you will get a product that works every time you use it. This helps a lot when you make recipes that need things to be the same each time.

A vegan egg substitute like this makes cooking feel simple and sure, especially when you need chickpea brine as the base for your meal. Consider these good points that come with buying ready-to-use aquafaba:

• You get the same result every time, so your recipes turn out right.

• It lasts longer than the kind you make at home.

• This is great for people who want a vegan egg substitute but do not want to deal with beans.

What can you make with Aquafaba?

Aquafaba is really good for many things. You can use it in a lot of sweet or salty foods.

It is great because it can work like egg whites. People use it all the time in vegan cooking and baking.

It helps make things light and soft, so it is a good choice for many vegan dishes. You can make many things with this liquid from chickpeas.

It works for both sweet and creamy foods. It can help you make vegan treats like vegan meringue, smooth sauces, and even frothy cocktails.

Let’s see what great and tasty things you can make using aquafaba.

Making a meringue or a pavlova using aquafaba

When you use a stand mixer to whip chickpea water with sugar, you get firm, shiny peaks. These peaks feel and look a lot like regular meringue made with egg whites.

You can make small meringue kisses, add it on top of a pie, or bake a big pavlova with a soft, marshmallow feel. You can put fruit and cream on top of it.

This is a good egg white substitute for making these classic desserts with a mixer. If you whip up chickpea water with sugar, you will get thick, shiny peaks.

These act just like the peaks you get from egg whites when you make meringue. You can use them to pipe kisses, to spread over a pie, or to bake a big, puffy pavlova base.

Top that with fruit and cream. This is a great substitute for egg whites when you make these classic desserts.

Try these aquafaba meringue ideas:

• Meringue Kisses: Use a piping bag to put small amounts of the mix on a baking sheet. Bake these at a low heat until they feel crisp.

• Lemon Meringue Pie: Add a soft, fluffy, toasted aquafaba meringue on top of your favorite lemon pie.

• Pavlova: Make a big meringue shell to build a new dessert that can be the highlight of your table.

Macarons

French macarons are known to be tough to make. You need to get the structure of aged egg whites just right.

For a long time, making a real vegan version looked hard to do. Aquafaba changed the way we make macarons.

It gives the right feel and helps you get the thin shells with their "feet" and chewy taste. When you use aquafaba as an egg substitute, you can make good-looking and tasty macarons that are all plant-based.

Tips for making vegan macarons:

• Make sure the aquafaba is at room temperature. It should be whipped well until you see stiff peaks.

• You need to use a vegan macaron recipe. The steps in this vegan baking are a bit different from the usual way.

• Baking vegan macarons with aquafaba is a tough task. You may not get it right the first time, so be patient and keep trying!

Cocktails (Whiskey sour, pisco sour)

Aquafaba is not only good for baking, but it also works well in cocktails. Some famous drinks, like the Whiskey Sour and Pisco Sour, often use egg whites.

People use them to make a smooth feel and a foamy top. Using chickpea brine is a good vegan choice.

It is a nice way to get foam in your drink. If you use a small bit of this brine, and mix it with the other drink parts before you shake it, you will get smooth foam too.

It does this without any animal stuff. The taste of the drink will not change because the brine has no real flavor.

How to use it in cocktails:

• Put about 2 tablespoons of aquafaba in your cocktail shaker with the other ingredients.

• Shake it first without ice. This helps you get more foam.

• Add ice next. Shake again to make the drink cold before you pour it out.

Vegan mayonnaise

Homemade mayonnaise is usually made by mixing egg yolks and oil. But with aquafaba, you can make a vegan mayonnaise that is rich and creamy.

It tastes just as good as the real thing. The proteins in aquafaba help mix oil and liquid together.

This makes a thick and steady mayo. You just need a blender, some aquafaba, oil, vinegar, and other seasonings.

The mayo you make this way is tasty and does not have eggs or soy, so it is safe for many people. Making vegan mayo is easy:

• Mix the aquafaba, vinegar, and all your seasonings in a tall container.

• Use an immersion blender. While you blend, slowly pour in the oil. Keep blending until it turns thick and creamy like mayonnaise.

• This is a good way to use the liquid you get from your can of chickpeas. You can make mayonnaise from scratch with things you already have on hand.

Mousses and ice cream

The light feel and soft texture of whipped aquafaba work well for making rich vegan mousses and simple, no-churn ice cream. It helps to give a good amount of volume and shape, just like egg whites or heavy cream do in regular recipes.

For a classic chocolate mousse, you can mix melted chocolate with whipped aquafaba. This mix gives you a rich and light dessert.

You can also use aquafaba in ice cream. Many people add it with coconut cream to get a smoother feel.

This way, the ice cream is less icy, even when you do not use an ice cream maker. Coconut cream and coconut make the ice cream taste better, too.

Ideas for frozen and chilled desserts:

• Chocolate Mousse: This is a simple and nice dessert. It really shows the way aquafaba can foam up.

• Fruit Mousse: You can mix in fruit purée. It makes the mousse feel lighter and good for summer.

• No-Churn Ice Cream: You can use aquafaba as an egg replacement. It helps give homemade vegan ice cream a better feel.

Baked goods (cookies, cakes, muffins)

Aquafaba does more than just make foam. It is also a great binder and helps things rise when you bake.

You can use it as an egg replacement in many recipes. Try it in cookies, brownies, muffins, or cakes.

Unlike some other egg substitutes, aquafaba does not have a strong taste. So, the flavor in your baking will not change.

You can use it in two ways, depending on what you make. If you want it to hold things together, use it as a binder without whipping.

If you want a light and fluffy feel, you can whip it first. It gives both moisture and shape to your baking.

This helps your treats turn out just right. How to use it in general baking:

• You can use unwhipped aquafaba when you make dense foods like brownies and some cookies.

• You should use whipped aquafaba when you make lighter cakes and muffins. It will help to give them more lift.

• This is a good tool for any vegan baking plan.

Aquafaba to egg conversion chart

Knowing the right amount of aquafaba to use is important when you want to change your favorite recipes. The good news is, the amount you need is simple to work out and easy to remember for any vegan baking.

As a simple guide, you can use these amounts when you want to use chickpea brine as an egg substitute. These easy swaps work well in most recipes.

You can use the brine as a binder or if you need it to add foam. Here are the standard conversions:

• 3 tablespoons of aquafaba is the same as one whole egg.

• 2 tablespoons of aquafaba equal one egg white.

Remember, these are just some guidelines. You may have to change the amount a little, depending on the vegan recipe you use.

But this gives you a good place to start when making normal recipes into vegan ones.

Advantages of Aquafaba

Aquafaba is not just good for cooking, it also has many other good things about it. It is a simple, smart pick for everyday use in the kitchen.

This is a healthy choice that can help you feel good about what you eat. Many people like it because it is vegan and does not have things that cause allergies.

Plus, using this water from chickpeas is good for our planet. There are a lot of reasons to like it.

No matter if you care about health, the earth, or saving money, aquafaba has many good points. It is known for being low in calories.

People also talk about how it's better for the planet. There are even more reasons why people like to use this ingredient.

Let's look at why aquafaba is special.

100% plant-based and vegan

The main good thing about aquafaba is that it is fully plant-based and vegan. So, it is great for people who follow a vegan diet and still want to eat desserts and other foods which usually have eggs in them.

This is made from chickpeas and other legumes. It gives people who do not eat animal products a way to get the same feel and finish as they would with eggs.

You can make things like fluffy pancakes and soft meringues. You do not have to give up your values to enjoy these foods.

Aquafaba is a great egg substitute. It is now a big part of vegan cooking and baking.

You can use it to make old favorites without eggs. This makes a vegan way of eating easy and fun for people.

Allergen-free (no eggs, dairy, nuts, soy, gluten)

For people who have food allergies, aquafaba can help a lot. It does not have the most common things that cause allergies.

This makes it a safe choice for many people. Unlike most egg replacers you find to buy, which often have soy or other things that can cause allergies, aquafaba is just water from chickpeas.

This makes it good as it has no eggs, dairy, nuts, soy, or gluten. Because of this, you can use it when you bake or cook for people who cannot eat gluten or dairy.

It helps you make treats that almost anyone can eat and feel safe about. This allergen-free quality is one of the biggest reasons people like it.

If you are baking for someone who has an egg allergy, or you want to make a dessert for all to enjoy, aquafaba is a good and safe vegan option. It is a smart choice for baking.

Low calorie (3-5 calories per serving)

If you are keeping an eye on your calories, aquafaba can be a good choice. It has very few calories.

There are only about 3 to 5 calories in one tablespoon of it. This is a lot less than what is in an egg white, which has about 17 calories.

This makes it a great choice for lighter vegan recipes. You can use it to make fluffy and light desserts or toppings.

The best part is you do not add many calories. If you want to enjoy treats without feeling bad, you can use aquafaba from chickpeas.

It is a good vegan swap. Using this low-calorie egg substitute helps you enjoy your favorite foods while keeping a healthier diet.

It is an easy way to bring down the calorie count in your baked goods and desserts. You do not have to give up texture or flavor when you use this substitute.

Sustainable ingredient (upcycled, lower carbon footprint)

Using aquafaba can help with sustainability when you cook. It is a good example of an upcycled ingredient.

This is because it takes something people used to throw out and now makes it useful. When you save and use the chickpea water from a can of beans, you help cut down food waste.

This easy step gives you more value from what you buy and stops more food from being wasted. Using a vegan, plant-based egg substitute like aquafaba also gives a lower carbon footprint than using eggs from animals.

Choosing chickpea water as your egg substitute is good for you and good for the planet. Using aquafaba is a good choice for cooking and for the planet.

It helps use every part of what you eat and is part of a more mindful and earth-friendly way to cook.

Neutral flavor

One big reason people like aquafaba is that it has a neutral flavor. You may think the liquid from chickpeas would taste a lot like beans.

But when you mix it with other things and cook or bake it, that beany taste goes away. This is a good egg substitute for many types of recipes.

You can use it for both sweet and savory foods. It works better than some other options that may change the taste or feel of your food.

Aquafaba mixes in so well that you do not notice it. Your meringues do not taste like beans.

Your mayonnaise will not have any odd aftertaste with this substitute. This flavor has no strong taste, which is important in delicate baking projects.

When you bake vegan dishes, you want the main ingredients to stand out. Aquafaba helps give your food structure and texture, but it will not change the taste you want in your vegan baking recipes.

Pros and Cons (formatted as a table)

Like any ingredient, aquafaba has good points and bad points. It works well as an egg substitute in many uses, mainly for vegan meringue and other light desserts.

But it will not work every time. Knowing both the pros and the cons helps you make the best choice for when and how to use the liquid from chickpeas in your baking.

This way, you get better results from this egg substitute, especially in all kinds of vegan baking and meringue recipes.

 Here is an easy way to look at the good points and bad points of using this vegan ingredient.

This will help you see what is good about it and what is not so good.

Pros: Works in most egg white applications

One of the best things about aquafaba is that it can do what egg whites do in many recipes. The way it can be whipped into foam helps so much in baking.

This is why many people in vegan baking like to use it. It really is a big deal for those who do not use eggs.

This makes it easy to make classic sweets like meringue, macarons, and mousses. In the past, it was very hard to make these without eggs.

The feel and amount it gives are a lot like what you get from real egg whites. This brings many new ways to cook and bake delicious things.

Whether you want your cake to rise or need a light, foamy top for your drink, aquafaba works well anywhere that egg whites are needed. This makes it very useful for anyone into plant-based baking.

Frequently Asked Questions

Are There Any Health Concerns With Aquafaba?

Aquafaba is usually safe for most people. The main health problem comes from things like saponins and phytic acid in chickpeas.

These may bother the stomach for some people who are sensitive. But there are only small amounts in a normal serving.

Aquafaba is also low in calories, so it can be a good choice for people on vegan diets.

Can You Use Aquafaba From Beans Other Than Chickpeas?

Yes, you can do it! While chickpeas give you the most mild taste and are often the most reliable for making aquafaba, you can use the liquid from other legumes too.

White beans or even black beans will work. Just know that darker beans like black beans might add a bit of color and a stronger flavor to what you make.

What Are Tips for Whipping Aquafaba Properly?

For good whipping, make sure you use a clean bowl and mixer with no grease. A small amount of cream of tartar will help make the foam more stable.

If you want, you can add vanilla to give it extra flavor. You need to be patient, as it often takes about 10 to 15 minutes of whipping with the mixer to get stiff peaks.

Using aquafaba at room temperature can also help the whipping go faster.