20 vegan aquafaba recipes (2024)

FAQs

How much aquafaba equals one whole egg? ›

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.

For more information, there is a whole website devoted to the origins of aquafaba and its uses! *1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.

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

1. Aquafaba. That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. Simply set the chickpeas aside and whip the liquid until foamy or soft peaks start to form, just like you would with regular egg whites.

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.

Frozen-then-thawed aquafaba whips just as well as fresh aquafaba. You can also defrost the aquafaba cubes in the microwave to speed the process along. Fresh chickpea liquid can be stored in the refrigerator for up to one week.

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.

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.

Is canned aquafaba healthy? ›

While aquafaba isn't a good source of nutrients, it is recognized as an excellent egg and dairy substitute for vegans and those with food allergies. This liquid can be used to make delicious vegan and allergy-friendly versions of baked goods.

Avoid adding aquafaba to dishes if you have experienced symptoms previously. Use commercial egg replacer, linseed/chia seed or egg free xanthan gum to provide texture in recipes instead. Avoid the well-known bloat-causing vegetables such as dark green cabbage, cauliflower and Brussel sprouts.

They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.

Aquafaba can also be used as a natural hair mask to promote healthy hair growth and shine. The proteins in aquafaba help to strengthen the hair, while the starch helps to absorb excess oil and dirt.

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.

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.