Aquafaba Food Uses: Creative Ways to Use Chickpea Water in Your Cooking

Chickpea juice (aquafaba) whipped into a meringue

    What is Aquafaba?

    Aquafaba is the liquid that is leftover after cooking chickpeas or from canned chickpeas. It has a viscous texture and can be used as an egg replacement in many recipes, making it a popular ingredient in vegan and vegetarian cooking.

    Aquafaba is a versatile ingredient that has gained popularity in recent years for its unique properties. If you are vegan, allergic to eggs, or simply looking for a healthier alternative, aquafaba is definitely worth trying.

    One of the most popular uses for aquafaba is in baking. It can be used as a replacement for egg whites in recipes like meringues, macarons, and cakes. Aquafaba can also be used to make vegan whipped cream, which is a great alternative to dairy-based whipped cream. Another use for aquafaba is in savory dishes like soups and stews, where it can be used as a thickener or to add flavor.

    Nutritional Value of Aquafaba

    Aquafaba is rich in proteins, carbohydrates, and other nutrients. It contains soluble fiber, which can help regulate blood sugar levels and improve digestion. It is also low in calories and fat, making it a healthy alternative to eggs.

    Overall, aquafaba is a versatile and healthy ingredient that can be used in many recipes.

    Using Aquafaba (Chickpea Juice) in Cooking

    Don’t throw out the juice from your cans of chickpeas! There are many uses for aquafaba to consider.

    Use Chickpea Juice as an Egg Substitute

    Aquafaba can be used as an egg substitute in many recipes, such as cakes, cookies, and pancakes. You can also use it to make vegan meringues, macarons, and pavlovas.

    Here’s a quick guide to help you with the conversion:

    Egg Aquafaba
    1 egg 3 tablespoons aquafaba
    1 egg white 2 tablespoons aquafaba
    1 egg yolk 1 tablespoon aquafaba

    To substitute for eggs, simply whisk the aquafaba until it becomes frothy and then add it to your recipe. You can also use aquafaba to make vegan meringues, macarons, and other desserts that require whipped egg whites.

    Make Vegan Mayonnaise

    You can use aquafaba to make vegan mayonnaise that is just as creamy and delicious as traditional mayo. Combine one cup of aquafaba with one tablespoon of vinegar, one teaspoon of Dijon mustard, one teaspoon of salt, and two cups of neutral-flavored oil, such as canola or grapeseed. Blend the ingredients together until they emulsify and thicken.

    Whip It Up

    Aquafaba can be whipped into a fluffy, stable foam that can be used as a topping for pies, cakes, and hot chocolate. To make aquafaba whipped cream, simply beat the liquid with an electric mixer until it forms stiff peaks. You can also add sugar, vanilla extract, or cocoa powder to flavor it.

    Use It in Savory Dishes

    Aquafaba can be used in savory dishes as well. You can use it to make vegan cheese, such as mozzarella or ricotta, or to thicken soups and stews. You can also use it to make vegan aioli, hummus, or falafel.

    Freeze It

    If you have leftover aquafaba, you can freeze it in ice cube trays and use it later. This is a great way to avoid wasting the liquid and to have it on hand whenever you need it.

    How Does Aquafaba Affect the Flavor?

    While many think that using chickpea juice for other cooking purposes doesn’t have a strong flavor, it does impact the taste of your foods. Remember that you’re not only adding aquafaba, you’re removing the ingredient it’s replacing. You may need to adjust the seasonings in your recipe to compensate for this.

    Aquafaba is great with blending in and taking on the other flavors of a dish. It may take a bit of trial and error, but by modifying the other seasonings or ingredients, you’ll be able to blend aquafaba into your foods no problem.

    Overall, aquafaba is a versatile ingredient that can be used in many recipes. Whether you’re vegan or just looking for a new ingredient to try, aquafaba is definitely worth experimenting with in your cooking and baking.

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