Get ready to up your vegan cooking skills by discovering the versatility and benefits of using an aquafaba egg substitute. In this complete guide on aquafaba I'm going to tell you everything there is to know about this amazing ingredient. You'll learn what it actually is to its history and how to use it to create airy vegan mousse, creamy vegan mayo, fluffy vegan chocolate cakes, and more!
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What Is Aquafaba?
If you've cooked chickpeas from scratch at home or opened up a can of store-bought chickpeas you've come across aquafaba. So, is aquafaba just chickpea water? Yes!
Aquafaba is the viscous liquid from cooking chickpeas. The term itself is a combination of the Latin words 'aqua' (water) and 'faba' (bean) literally translating to bean water.
The liquid bean water is a mixture of carbohydrates, proteins, and other soluble plant solids, which gives aquafaba the perfect composition and allows it to emulate egg whites in vegan cooking and baking. It can be used in binding ingredients together, thickening, emulsifying, and foaming.
The History of Aquafaba
While the name might sound fancy, this vegan staple was a recent accidental discovery in 2015. Aquafaba went from a common kitchen discard to a plant-based powerhouse when Goose Wohlt, a software engineer and vegan home cook was on a mission to whip up the perfect egg-free meringue. His quest led him to read about a French man who had used the water from canned beans to make vegan meringue and chocolate mousse.
Intrigued and inspired, Wohlt decided to experiment. After a few trials, he managed to whip the chickpea liquid into stiff, glossy peaks, an achievement he quickly shared on a vegan Facebook group. His post sparked excitement among vegans worldwide and made the new aquafaba substitute a hit.
What Does Aquafaba Taste Like
Have you ever tasted anything with aquafaba? If you haven't, you are going to be amazed! Aquafaba has a very mild taste, which is why it's so easy to use in recipes from sweet to savory.
Of course, right out of the can, aquafaba does have a slight bean smell, which might make it lead you to think it's going to make your dishes taste like chickpeas. Yet, once incorporated into baked goods or cooked both the mild smell and flavor become undetectable.
How To Use Aquafaba As An Egg Substitute
Aquafaba is one of the best egg substitutes in the vegan culinary world! This seemingly simple bean liquid can transform into an array of textures from foamy to creamy, which makes it the ultimate egg white vegan replacement.
Emulsifier: It can help blend oil and water together with its incredible ability to emulsify. This makes it perfect for making creamy, stable emulsions like my vegan egg free mayo and homemade dressings.
Aerator: One of the most loved qualities about aquafaba egg substitute is its ability to foam. When whipped, it can act like egg whites and trap air, which makes it ideal for creating fluffy desserts like vegan meringues, mousses, and frothy cocktails.
Binder: In vegan baking, aquafaba acts as a fantastic binder. This means it can help hold ingredients together in place of eggs. From veggie burgers to vegan brownies and cakes, aquafaba can create the desired texture and add moisture.
Thickener: It also acts as a thickening agent in cooking and baking. It can be used to thicken sauces, gravies, and soups without altering the flavor.
Benefits of Using Aquafaba
Allergy-Friendly: The aquafaba egg substitute is not only great for vegans, but it’s naturally free of common allergens like eggs, gluten, nuts, and dairy. This makes it an excellent choice for those with dietary restrictions.
Low Cost and Sustainability: Aquafaba recipes also promote sustainability. Instead of tossing out the leftover chickpea water, using it in recipes helps reduce food waste. Moreover, canned chickpeas are affordable and a lot cheaper than most vegan egg replacers.
Versatility: The neutral taste and adaptable texture of aquafaba mean it can be incorporated into a variety of recipes from desserts to savory dishes.
Where To Buy Aquafaba
Canned Chickpeas: The simplest way to get aquafaba is by picking up some canned chickpeas at the grocery store. Just drain the liquid from the can, and you're all set. If you're making a pot of my Moroccan chickpea tagine, you'll have plenty of aquafaba leftover.
Aquafaba Powder: This dehydrated form of aquafaba can be found online or in some grocery stores that have a good supply of vegan products. To use it, you simply rehydrate the powder with water according to the package instructions. This can be particularly useful for those who make aquafaba recipes more often.
Make Your Own: If you don't mind waiting a few hours you can make your own aquafaba egg substitute from chickpeas. This method allows you to control the consistency by reducing the cooking liquid to your desired thickness. However, it can take a little trial and error to get it just right.
How To Whip Aquafaba
Do I need to whip the aquafaba? It depends on what your recipe calls for, but many require whipping. It's a simple process that creates a fluffy consistency perfect for adding both texture and moisture.
- Chill the Aquafaba: The colder temperature can often help stabilize the foam.
- Begin with a Clean, Grease-Free Bowl: Any residue of fat can prevent aquafaba from whipping properly. Make sure your mixing bowl and beaters are good and clean.
- Add Cream of Tartar: This is totally optional, but adding just a pinch of cream of tartar can help stabilize the whipped aquafaba, much like it does with egg whites.
- Start Whipping: Use a hand mixer or a stand mixer fitted with a whisk attachment and start whipping the aquafaba gradually increasing to high speed. This process can take anywhere from 5 to 10 minutes.
- Look for Peaks: Whether you want your aquafaba egg substitute to whip to soft or stiff peaks will depend on your recipe.
Aquafaba Egg Substitute Conversions
Once you understand what it is then it's easier to learn how to use aquafaba as an egg substitute. It's important to use the right amount to ensure your recipe turns out well.
- Whole Egg: Replace one whole egg with 3 tablespoons.
- Egg White: For one egg white, use 2 tablespoons.
- Egg Yolk: To replace one egg yolk, use 1 tablespoon.
These conversions replace eggs well in most recipes where eggs are used as binders or leavening agents, such as in cakes, cookies, and even mayonnaise. However, for recipes like mousse and meringue, you'll need to whip the aquafaba first.
Just keep in mind, that while aquafaba is great for providing structure and moisture, it does not contain the fats and other nutrients present in eggs, so some textural differences can occur depending on the recipe.
How To Store Aquafaba
Whether from a can or homemade, aquafaba should be stored in an airtight container in the refrigerator. This helps keep it fresh and prevents any off-flavors from developing.
It can also be kept in the freezer. I like to pour it into an ice cube tray and then put the frozen cubes into a freezer bag. When ready to use, thaw it in the refrigerator or at room temperature, and give it a quick whisk to refresh its consistency.
If you're wondering How long does aquafaba last? In the fridge about 5 days and in the freezer for about 4 to 5 months. It's important to remember that even bean water can spoil.
Expert Tips
- Reduce If Needed: The consistency of aquafaba can vary depending on the brand of chickpeas or how it's prepared at home. You want it to be similar to the consistency of egg whites. If it's too watery, simmer it on the stove until it thickens a bit.
- Use an Electric Mixer: Although it's possible to whip up your aquafaba substitute by hand, using an electric mixer will ensure success.
- Acidic Ingredients: Besides cream of tartar, other acidic ingredients like lemon juice or white vinegar can also help stabilize aquafaba egg substitute, especially when you're making recipes that need to hold their shape.
- Sift Sugar: If adding sugar to make desserts like meringues, sift the sugar before gradually adding it to whipped aquafaba. This prevents clumping, which produces smoother results.
- Keep It Clean: Make sure that all your equipment such as bowls, whisks, and beaters are completely clean and free of oil. Just like whipped egg whites, even a small amount of grease can prevent aquafaba from whipping properly.
- Temperature Matters: While chilled aquafaba whips better for some recipes, room temperature aquafaba may be better for others, such as in baking where it’s used as an egg substitute.
FAQ
Use about 3 tablespoons of aquafaba for every whole egg. This amount is equivalent to the binding and leavening properties that one egg would normally provide in baking and cooking.
Aquafaba mimics many of the properties of egg whites, such as binding, emulsifying, and foaming. This makes it ideal for recipes that need these qualities to maintain structure and texture.
Aquafaba, while versatile, may not perform well in certain recipes that heavily rely on eggs for the final texture and flavor. For instance, the thickening of custards and puddings. Also, In rich doughs, such as brioche or enriched breads, where eggs contribute significantly to richness and texture.
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How to Whip Aquafaba Egg Substitute
Equipment
Ingredients
- 1 15 ounce can chickpeas (liquid drained and reserved)
- ⅛ teaspoon cream of tartar
Instructions
- Drain the liquid from the can of chickpeas and put it into a large mixing bowl.
- Adding a small amount of cream of tartar (⅛ teaspoon) can hlep make the aquafaba eaiser to whip. This step is optional.
- Use a hand mixer or a stand mixer fitted with a whisk attachment to whip the aquafaba on medium high speed for about 5 to 10 minutes or until it begins to form peaks. The equipment you use and the thickness of your aquafaba can impact how long this process takes.
- The aquafaba will first become frothy before soft peaks begin to form. As you continue to whip the peaks will get stiffer. How long you need to whip the aquafaba will be depend on your recipe and how it's being used.
Notes
- The consistency of aquafaba can vary based on the brand of canned chickpeas. You want it to be a texture similar to egg whites.
- If your aquafaba is too thin, simmer on the stove until it thickens slightly.
- Use an electric mixer. It's not easy to whip up by hand.
- Apart from cream of tartar, a little bit of lemon juice or white vinegar can also help to stabilize aquafaba.
- It may take longer than 10 minutes for it to whip up properly.
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