What is aquafaba? The perfect egg substitute for vegan cooking

You'll never throw away chickpea water again! You may not have heard of this magical ingredient, but aquafaba is becoming a staple for a ton of recipes. You'll be amazed!

If you've ever opened a can of chickpeas and thrown away the liquid, you've thrown away one of the most valuable ingredients in vegan cooking . Aquafaba, as this liquid is known, is a perfect substitute for eggs in so many recipes, and the best thing is that it's practically free. But what exactly is it and how to use it in your kitchen? Here we tell you all about it.

NOTE I WOULD LOVE FOR YOU TO READ: Even though I don't follow a vegan diet, I think it's very interesting to know about aquafaba, because it's a saving in the kitchen - it saves you from wasting eggs when you want to whip egg whites or make meringues. Doesn't it happen to you that you want to make meringue and then you have some leftover egg yolks that you have to think about what to do with? Or do you need a larger amount of egg in a cake? I hope you're encouraged to try aquafaba because it's a great solution, it doesn't leave any aftertaste and is very stable!

What is aquafaba?

Aquafaba is the thick liquid you find in a can of chickpeas or the water you've cooked chickpeas in. While it could technically be extracted from other legumes, chickpea aquafaba is the most effective due to its starch and protein composition.

What makes this liquid special is its ability to emulsify, thicken and whip. When whipped, aquafaba traps air and forms a foam very similar to egg whites. That's why it's so versatile: not only does it act as a binder in recipes like cakes or cookies, but it also provides structure and lightness, ideal for mousses, meringues and much more.

Why is aquafaba so interesting as a substitute for egg white? And why you shouldn't be afraid to use it!

Aquafaba has gained huge popularity not only for being vegan, but because it has unique characteristics that make it an incredibly versatile ingredient:

• It is stable and easy to work with: When whipped, it forms a firm and stable foam, very similar to egg whites, perfect for meringues, mousses and more.
• No chickpea flavour: Although it comes from chickpea liquid, its flavour is so neutral that it is not noticeable in preparations. So you can use it even in sweet recipes without worrying about unwanted aromas.
• It doesn't smell like chickpeas: When blended or cooked, the aroma disappears completely, leaving only the texture and the desired result.
• It is practical and economical: Coming from an ingredient as common as chickpeas, it is an accessible, sustainable and waste-free solution.

In short, aquafaba is not only a functional substitute, but it brings versatility and creativity to cooking, both in vegan recipes and in other options for those looking for alternatives to eggs.

How to replace egg with aquafaba?

Aquafaba is an ideal alternative to eggs in many sweet and savoury recipes. Here are the basic proportions:

• 1 egg white = 2 tablespoons of aquafaba
• 1 whole egg = 3 tablespoons of aquafaba

You don't need to beat it to use it as a substitute in cake, cookie or crepe batters ; just add it as is. However, if you need a fluffy texture or foam (for example, in meringues or mousses), you'll need to beat it until stiff with a mixer.

How to use aquafaba in the kitchen?

• Vegan meringues: When whipped, you can obtain firm peaks that work just like traditional meringues.
• Mousses and creams: Mixed with melted chocolate, it creates a light and delicious mousse.
• Vegan mayonnaise: Acts as an emulsifier, helping to bind the oil with other ingredients to make a creamy mayonnaise.
• Baking: It replaces eggs in cake, muffin or brownie recipes, providing moisture and structure.
• Cocktails: Used as a base for foams in cocktails, such as in a vegan pisco sour.

Tips for using aquafaba successfully

• Use aquafaba from canned chickpeas: It is more consistent than that from homemade cooking liquid. If you use the latter, reduce it slightly over the heat to achieve the ideal texture.
• Beat it at room temperature: This way it whips faster and with greater stability.
• Combine it with stabilizers: If you need it to hold its structure better (for example, in meringues), add a few drops of lemon juice, vinegar or cream of tartar.

How to preserve aquafaba

If you don't plan on using the aquafaba right after opening the can of chickpeas or cooking the legumes, you can easily save it for later use:

1) In the refrigerator:

1. Pour the aquafaba into an airtight container or glass jar with a lid.
2. Store in the refrigerator for up to 5-7 days. Stir well before use as it may separate slightly over time.

2) In the freezer:

1. If you're not going to use it within a week, freeze it. You can do this in an ice cube tray so that you have small, easy-to-measure portions (each cube equals about 1 tablespoon).
2. Once frozen, transfer the cubes to an airtight bag or container and store in the freezer for up to 3 months.
3. Defrost in the refrigerator or at room temperature before using.

Tip: Label the container or bag with the date so you know how long it has been stored.

A sustainable and economic resource

The best thing about aquafaba is that it turns something we once threw away into an essential ingredient . It's perfect for those looking to reduce their consumption of animal products or simply experiment with a healthy, sustainable alternative.

Try using aquafaba in your recipes and be amazed by the results. From meringues to cakes , this magical liquid will open the doors to creative and delicious vegan cuisine.