How to Make Aquafaba (Ultimate Guide)

How to Make Aquafaba (Ultimate Guide)

Aquafaba is the starchy liquid that beans — especially chickpeas — have been cooked in. It is also the liquid in a can of beans. It can be used many ways. We use it most often as an egg replacer.

Aquafaba can be used as an egg replacer in three ways: (1) lightly whisked as a binder in cookies, pancakes and muffins, (2) whipped into soft peaks and folded into batters that benefit from added airiness like waffles, muffins and cupcakes, and (3) whipped into stiff peaks and used to make meringue, ice cream or vegan macarons.

When choosing which state to use aquafaba in, you are most likely going to need it lightly whisked or whipped into soft peaks. Lightly whisked aquafaba does a fine job in most recipes, but when you substitute that with whipped aquafaba, you will likely see even better results. The recipe below is for whipped aquafaba.

Makes 2 cups aquafaba

You Will Need


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NUTRITION PER SERVING: Serving Size 1 tablespoon / Calories 5 / Total Fat 0g / Saturated Fat 0g / Cholesterol 0mg / Sodium 0mg / Carbohydrate 0g / Dietary Fiber 0g / Total Sugars 0g / Protein 0g
The full recipe post can be found on Inspired Taste here: