20 vegan aquafaba recipes (2024)

FAQs

Why not to use aquafaba? ›

When using aquafaba to replace whole eggs, measure out 3 tbsp per egg and lightly whisk to aerate. Use just as you would eggs in your recipe.

Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don't be discouraged if it takes some time to reach stiff peaks! It can require a little practice and patience.

Cream of tartar is key to stable whipped aquafaba. Just 1/8 teaspoon per 2 tablespoons aquafaba does the trick. Amp up the power. Just like egg whites, you'll need to use an electric mixer — either a stand or hand model — to get your aquafaba beaten to stiff peaks.

Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

Health Benefits of Aquafaba

Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins. Folate. Iron.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.

Why is my aquafaba mayo not thickening? ›

If you pour too fast, the mayo will not thicken. A good rule of thumb is to drizzle in the oil at the rate of about ¼ cup per minute. If you mess up, you can try again. Simply start over with the recipe up to the oil drizzling step, then drizzle ¾ cup of the "fail mayo" into the container instead of ¾ cup oil.

Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge – once chilled aquafaba will turn gelatinous and resemble an egg white.

The general recommendation for egg replacement in Chebe recipes: 75g aquafaba (6 Tbsp) = 2 large eggs.

As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg. These yummy Vegan Brown Butter Chocolate Chip Cookies are made with aquafaba.

There are other vegan egg substitutes that you can try if aquafaba isn't suitable for your recipe, such as flaxseed, chia seed, banana, and even avocado! And I'll cover those in another post. In the meantime, give aquafaba a go with one of my recipes below: No-Fail Vegan Meringues.

What about lectins, phytates/phytic acid, phytohemagglutinin, gas, etc? Aquafaba by definition is made from beans that have been heat treated > 100C, and chickpeas have the least amount of lectins and phytates. If you're worried, use canned or home cooked chickpeas and avoid the other beans.

Aquafaba also may not be a good choice for everyone, as it contains “oligosaccharides, which are sugars that the body can't digest until they reach the colon,” Miller explains. This can result in bloating and gas for some people, especially those with irritable bowel syndrome.

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.

Eggs are a good source of nutrients, vitamins, and minerals, while aquafaba does not offer any significant nutritional value. Eggs typically have 77 calories, 6 grams of protein, and 5 grams of fat, while aquafaba is extremely low in calories, protein, and fat.