Aquafaba As An Egg Substitute

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Aquafaba is a viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.

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Why is it called aquafaba?
How to make aquafaba at home?
Baking Recipes Using Aquafaba
Aquafaba Taste & Texture
Aquafaba Usage
Storing Aquafaba
Nutritional Info of Aquafaba
Dietary Restrictions and Aquafaba
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Aquafaba is used in cooking/baking as an egg substitute, and it can be whipped into a froth or foam and used in meringues, buttercream, mousses, and egg-free pastries and baked goods. It is especially suitable for people who avoid eggs for several reasons.The bean juice seems to work equally well from a can or a fresh batch of homemade cooked beans, which can be frozen later.Why is it called aquafaba?

The name aquafaba has an interesting story. Two Latin words, 'aqua' for water and 'faba' for bean, combine to make this term. Aquafaba is often also referred to as chickpea water.How to make aquafaba at home?Step-by-step instructions for homemade aquafaba using dried chickpeas:

Soak a pound of dried chickpeas overnight (7-8 hours). Make sure that you add more than enough water so that the chickpeas have enough space to expand while soaking.

Drain and rinse the chickpeas once it has soaked for the required time.

In a large pot, bring about 8 cups of water to a boil, add the chickpeas, and simmer for 1-2 hours until the chickpeas are soft. Sometimes, I start with boiled water (from a kettle) to speed up the chickpea process.

Once the chickpeas are soft enough, please remove them from the pot and drain them, catching the liquid in a large bowl. This is the aquafaba.

Let the aquafaba cool to room temperature.

Check out the consistency of the aquafaba now. If it's too thin, heat it up to reduce it to get a thick consistency, especially if you want to use it as a binder. You don't have to make it thick if you want to make it for making desserts like meringue, mousse, etc. The lighter the aquafaba, the easier it is to whip it up.

Storing the prepared aquafaba in the fridge for a while will make it gelatinous, more like egg whites, and ready to be used. More about the storage of aquafaba is discussed in the relevant sections.

If you have a pressure cooker or Instapot, cooking the soaked chickpeas becomes even quicker and easier. That's how I prepare mine.

Oven-Roasted Chickpeas Recipe

Baking Recipes Using Aquafaba

Can you use canned chickpea water for aquafaba?

Yes, you can also use aquafaba from canned chickpeas or other neutral-tasting beans. Just drain the liquid from the can and use it as homemade aquafaba. In many recipes, it is a great vegan swap for egg/egg whites.

You whip it just like with egg whites to get a light foam or meringue. Using canned chickpea water gets you the best results when making aquafaba dishes.

Can aquafaba be made with other beans?

Yes, you can make aquafaba with other beans. It is not just chickpeas that work. You can use kidney beans, butter beans, and pinto beans too. Just remember to use the cooking liquid from unsalted canned beans. Salted water might change how your food tastes.

You will find a bit of color in the liquid if you pick dark-colored beans like kidney ones. But don't worry! This won't harm your recipe at all. So try using different types of bean water next time you cook or bake!

I have used the aquafaba from canned black beans in a brownie recipe. The dark hue of black bean aquafaba blends very well in brownies.

Why is aquafaba so popular?

People love aquafaba for many reasons. It is a vegan egg substitute that's easy to use. You can whip it like egg whites. This makes baked goods light and airy. In your recipes, it works well as a binder, thickener, or foam.

Those with egg allergies find it helpful because it's safe for them to eat. Many also choose it due to their care for animals and the planet. The rise of vegan diets has made aquafaba immensely popular among bakers.

Suggested Reading: Vegan Chocolate Cupcakes with Black Beans

Aquafaba Taste & Texture

Aquafaba is a clear liquid. It may smell like beans when you first open the can. But don't stop there. Use it, and you will discover its taste won't hurt your food's flavor. The fun thing about aquafaba is its thick texture.

Just whip it up until it turns white and foamy like egg whites! For thicker results, let it sit for a few minutes before use.

How thick should aquafaba be?

The thickness of aquafaba is especially important. It should not be too thin or too thick. It must be just right to whip it into a foam. If the aquafaba is too thin, it takes longer to whip.

But if it's too thick, it might not whip well at all. So, try to make your aquafaba like a good syrup - not as watery as chicken soup but also not almost solid-like honey!

Remember that whipping time can change based on how thick your aquafaba is.

For the best results, go for concentrated aquafaba because you can whip it faster and easier! If the consistency of aquafaba is thin, you can make it more concentrated by heating it for a couple of minutes, which will reduce and give you a thicker consistency.

How does aquafaba taste?

Don't worry, it does not taste like beans! Cooking takes away the bean flavor from aquafaba. So, it won't change how your baked goods taste. And here's more good news: Aquafaba does not smell or taste weird after cooking.

This makes it great for baking sweet treats where you don't want any funny tastes to throw off the flavors you intended to have in your dish. That's why so many bakers use aquafaba as an egg substitute.

Can you dehydrate aquafaba?

Yes, you can dry out aquafaba. Dehydrating aquafaba is a way to extend its shelf life and make it more convenient to use. I found out that there are different methods to dehydrate aquafaba. Still, some seem more industrial-oriented, like freeze and spray drying methods.

Apparently, oven-drying and using a dehydrator seems to be the domestic methods of dehydrating aquafaba. I haven't tried it yet, though.

Oven-drying: This method involves spreading the aquafaba on a baking sheet and drying it in a low-temperature oven until completely dry. The resulting powder can be stored in an airtight container.
Dehydrator: A dehydrator can dry the aquafaba at a low temperature until completely dry. This method is similar to oven-drying but may be more efficient.

If you have tried dehydrating aquafaba at home, please share your experiences, tips, and tricks in the comments below.

Aquafaba Usage

Aquafaba is a versatile ingredient in many sweet and savory recipes to substitute whole eggs and egg whites/yolk. Aquafaba works like a charm in baking. It adds moisture to baked goods and makes them soft.

Think of cakes, cookies, or brownies; they all get a nice lift from aquafaba. You can even make fluffy meringues with it! Just whip the aquafaba until it turns into white foam. Then, you add sugar slowly while still whipping.

Aquafaba can also make an eggless version of the classic dessert, pavlova, vegan mousse au chocolat.

There is more you can do with aquafaba, though. Fancy making eggless mayonnaise? Aquafaba is your answer here, too! And guess what - sauces and gravies also love a bit of this liquid. Aquafaba can be used as a binder in vegan meatballs.

I also read that aquafaba can be used as an egg white replacement in cocktails. Aquafaba can be used to add body to soups. Aquafaba can act as an emulsifier or stabilizer in recipes.

Aquafaba is great for making vegan butter, too. Whip it up with sugar, and you have vegan marshmallow fluff! If you like savory dishes, use aquafaba to batter your veggies before frying them.

Make vegan ice cream: Aquafaba can whip up like egg white. Use it to make fluffy and light vegan ice cream.

How does aquafaba work in baking?

Aquafaba shines in baking. Its power comes from the starch of the chickpeas. This creates a foam that fluffs up baked goods. You can use it instead of egg whites in recipes. Just swap one for one. It gives a light, soft lift to cakes and muffins alike!

Storing Aquafaba

Can you keep aquafaba in the fridge?

Yes, you can put aquafaba in the fridge. If you don't use it all at once, store it in a jar with a tight lid. Aquafaba will stay fresh for about one week if the jar is sealed well. But make sure to not keep whipped aquafaba in the fridge. It doesn't last long after you whip it up.

How long does aquafaba last in the freezer?

You can keep aquafaba in the freezer for a long time. It stays good for up to four months. Just pour it into ice cube trays and freeze it. When you need some, take out what you need!

Does aquafaba go bad?

Yes, aquafaba can go bad if not stored properly. Keeping it in a closed fridge container will last about seven days. After this time, it starts to spoil and is unsafe to use. You should throw it away if it has been more than a week.

Always check your aquafaba before using it in baking or cooking to ensure it's still good.

How to substitute Aquafaba for eggs?

You can use aquafaba to replace eggs in your baking. It's easy and works well. Take three tablespoons of aquafaba for one whole egg. Or take two tablespoons if you need to replace an egg white. It helps make your baked goods light and fluffy, like eggs.

For things that need a thicker binder, try Flaxafaba. That's a flaxseed meal mixed with aquafaba. It makes a mix that is much like real eggs in texture. This can be great for recipes where the egg adds body or thickness. Explore how to make flax eggs here.

How much aquafaba for one egg?

You should use about 3 tablespoons of aquafaba to replace one egg. This amount works well when you bake. The liquid from a can of chickpeas has more than enough aquafaba to replace a few eggs.

How much aquafaba equals one egg white?

You might be wondering how much aquafaba equals one egg white. It's quite simple! You need about 2 tablespoons of aquafaba to replace an egg white. This amount will give you the same fluff and bubbling from whisking real egg whites. Sometimes, adding cream of tartar helps to whip it into stiff peaks, just like with egg whites.

Can aquafaba be used as a binder?

Yes, aquafaba can act as a binder. It's perfect for egg-free and vegan dishes. For example, put it in vegan meatballs or baked goods. Aquafaba works like an egg to hold things together. You can add it to recipes without whipping it first. So, next time you need a binder, try using aquafaba!

Nutritional Info of Aquafaba

What is the nutritional value of Aquafaba?

When it comes to the nutrition of aquafaba, it's a mixed bag. While it contains a small amount of protein, its nutritional value is low. Let's explore the details:

NutrientValue (per tablespoon)

Calories	3-5
Protein	Less than 1 gram
Carbohydrates	Small amount
Fat	Nearly negligible
Vitamins and Minerals	Little to none

Although aquafaba is low in nutrients, it is a wonderful plant-based egg substitute in baking. It contains the starches and vegetable gums that provide the perfect texture and consistency for many baked goods.

Plus, it's derived from chickpeas, a source of protein and fiber. But remember, with only around 43 calories per cup, it doesn't add much nutritional value to the recipes.

And while it does contain 1 gram of protein, this is significantly less than what you would get from an egg white. Therefore, while it can be a handy tool in vegan baking, don't count on it as a significant source of nutrition.

How much protein is in aquafaba?

Aquafaba is low in protein. Each serving of it has around 0.2 grams of protein. This makes up about 1% of the liquid. For comparison, egg white has about 10% protein. The amount can change a bit based on different brands, though! Dry chickpeas, used to get aquafaba, have more protein - 19%. Aquafaba works well as an additive even with less protein due to its stability.

Does aquafaba have carbs?

Aquafaba has very few carbs. In one cup of it, there are only 3 calories! It does not have starch. It is full of good stuff like protein and plant parts. So, don't worry about carbs when you use aquafaba in your recipes.

Does aquafaba cause gas?

Yes, aquafaba can make you feel gassy. This is because beans are the base for aquafaba. Eating beans may cause gas in some people; this is the same for aquafaba. Also, saponins found in aquafaba add to belly problems.

These compounds often lead to your stomach feeling upset.

It could be worse for people with irritable bowel syndrome (IBS). They may also have bloating and gas after using aquafaba in their food. Even though using this egg substitute has its pluses, being gassy is a minus tied to it.

Dietary Restrictions and Aquafaba

Aquafaba is a real treat for people who can't eat certain foods. If you can't have eggs, it comes to the rescue. I use it a lot in my baking. It's just like eggs but has no animal products at all.

So, if you are allergic to eggs or a vegan, this is great news! But there's more good stuff about aquafaba! This bean water is also gluten-free. People with a wheat allergy or celiac disease can enjoy food made with it without worry.

Even those on a keto diet may use aquafaba because of its low carb count and lower calories. So, feel free to use it in your yummy, low-carb recipes!

Now, everyone can enjoy tasty treats without breaking their diet rules!

So aquafaba is egg-free, gluten-free, vegan-friendly and keto-friendly.

What are the disadvantages of aquafaba?

There are a few downsides to using aquafaba. One is that it can cause gas and bloating. This happens because your body may not break down the chickpea water well. Another problem is saponins found in aquafaba.

They can be toxic if you eat much of them over time. If you use canned chickpeas, the can might have BPA. This chemical has links to bad health effects like hormone issues and heart problems.

Wrapping things up, aquafaba is seriously a game-changer! Who would've thought that the liquid from a chickpea can work wonders in baking? It's like finding hidden treasure in our pantries.

For everyone diving into egg-free baking, it's magic. And, as I keep playing around and learning more cool stuff about aquafaba and its superpowers, I'll be sure to update this page. Stay tuned, and happy baking!

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