What is aquafaba? The perfect egg substitute for vegan cooking

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

If you've ever opened a can of chickpeas and thrown away the liquid, you've discarded one of the most valuable ingredients for vegan cooking. Aquafaba, as this liquid is known, is a perfect egg substitute in countless recipes, and the best part is it's practically free. But what exactly is it and how do you use it in your kitchen? Here we tell you everything.

NOTE THAT I'D LOVE FOR YOU TO READ: Although I don't follow a vegan diet, I find aquafaba very interesting because it's a kitchen saver - it prevents you from using eggs when you want to whip whites or make meringues. Haven't you ever wanted to make meringue and ended up with leftover egg yolks you need to figure out what to do with? Or needed more eggs in a cake? I hope you try aquafaba because it's a great solution: it leaves no taste at all and is very stable!

What is aquafaba?

Aquafaba is the thick liquid you find in a can of chickpeas or the water in which you have cooked chickpeas. Although technically it could be extracted from other legumes, the chickpea version is the most effective due to its composition of starches and proteins.

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

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

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

• It's stable and easy to work with: When whipped, it forms a firm, stable foam very similar to egg whites, perfect for meringues, mousses and more.
• It doesn't leave a chickpea taste: Although it comes from chickpea liquid, its flavor is so neutral that it isn't noticeable in preparations. So you can use it even in sweet recipes without worrying about unwanted aromas.
• It doesn't smell like chickpeas: When you beat or cook it, the aroma disappears completely, leaving only the texture and desired result.
• It's practical and economical: Coming from such a common ingredient as chickpeas, it's an accessible, sustainable and zero-waste solution.

In summary, aquafaba is not only a functional substitute, but it brings versatility and creativity to the kitchen, both in vegan recipes and other options for those looking for egg alternatives.

How to replace eggs with aquafaba?

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

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

It is not necessary to whip it to use as a substitute in cake batters, cookies or crepes; simply add it as is. However, if you need a fluffy texture or foam (for example, in meringues or mousses), you should whip it to stiff peaks 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 mayonnaises: It acts as an emulsifier, helping to bind oil with other ingredients to make a creamy mayonnaise.
• Baking: Replaces egg in recipes for cakes, muffins or brownies, 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 homemade cooking liquid. If you use the latter, reduce it slightly over heat so it acquires the ideal texture.
• Whip it at room temperature: It whips faster and with greater stability.
• Combine it with stabilizers: If you need it to better hold its structure (for example, in meringues), add a few drops of lemon juice, vinegar or cream of tartar.

How to store aquafaba

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

1) In the refrigerator:

1. Pour aquafaba into an airtight container or a glass jar with a lid.
2. Keep it in the fridge for up to 5-7 days. Before using, stir well, as it may separate a bit over time.

2) In the freezer:

1. If you won't use it within a week, freeze it. You can do this in an ice cube tray, so you have small, easy-to-measure portions (each cube is approximately equal to 1 tablespoon).
2. Once frozen, transfer the cubes to a resealable bag or container, and keep them in the freezer for up to 3 months.
3. Thaw it in the refrigerator or at room temperature before use.

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

A sustainable and economical resource

The best thing about aquafaba is that it turns something we used to discard 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 surprised by the results. From meringues to cakes, this magical liquid will open the doors to a creative and delicious vegan kitchen.