Aquafaba is the viscous liquid in which legumes were cooked. The most popular legume liquid for aquafaba is of chickpeas, but any other bean broth with sufficient viscosity and a somewhat bland flavor profile can be used. Aquafaba is commonly used as an egg white substitute in vegan or egg-free baking.

How much aquafaba per egg?

Use 30 ml (2 tablespoons) of aquafaba to replace one egg. For best results, also add 1 tablespoon of cornstarch and 1/2 tablespoon of vegan butter to mimic other baking functions of eggs. You will see "3 tablespoons of aquafaba per egg" all over the internet. This is incorrect. An average medium-sized chicken egg weighs 45 grams and ~75% of it is water. The rest is largely fats and protein. However, aquafaba is made up 95% of water so using an extra tablespoon can drastically change the moisture content in some recipes! See this guide on how to substitute eggs in different situations and the anatomical makeup of chicken eggs. Eggs serve a different purpose in cakes than they do in cookies, so aquafaba may be the wrong choice for what you're making!

How to get rid of bean taste in aquafaba?

Aquafaba naturally has a bean-like taste when consumed raw, e.g. in cocktails. I recommend adding ½ teaspoon of sugar per each 30ml of aquafaba to mask that taste. Aquafaba usually doesn't impart an off-putting taste to baked goods.

How can I use up chickpeas after making aquafaba?

The quickest chickpea dish I know is to stir-fry it with olive oil and spices (Aleppo pepper & cumin). So simple and so tasty! You could also go the usual route and make hummus or a bean salad.

Yes. Beans are one of the most nutritious foods, consumed religiously by virtually all blue-zone dwellers .

Yes! Aquafaba was "discovered" by a hungry vegan.

Is aquafaba gluten-free?

99% of the time, yes. If you have severe intolerances or allergies, it's always a good idea to ask the manufacturer directly regarding any cross-contamination risks.

How many eggs can I get from one can of chickpeas?

A 15 oz (425g) can of chickpeas will give you about 6 egg replacers when used in addition to cornstarch and oil.

What is Aquafaba and How Can You Use It?

Description

After reading this detailed guide on the humble bean juice, you'll raise your arm faster than Hermione Granger when asked: "what is aquafaba?". We'll discover the contents, special tips to use, nutritional values, as well as the origins of this mighty egg substitute!

Ingredients

Scale

For Cakes & Pancakes (per 1 medium whole egg)

2 tablespoons (30 ml) of aquafaba*
1 tablespoon (7.5 grams) of cornstarch
1/2 tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs

For Meringues (per 1 whipped egg white)

2 tablespoons (30 ml) of aquafaba
1 tablespoon of cornstarch (mixed in with the sugar)
Sprinkle of cream of tartar

Egg White in Cocktails (per 1 egg white)

2 tablespoons (30 ml) of aquafaba
1/2 teaspoon of sugar

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Instructions

Mix each ingredient except the butter in a small bowl and let sit for a minute before adding it in. Add the butter along with the other fat ingredients being used in the recipe.
When replacing whipped egg whites, make sure to whisk for longer to reach the same consistency. A sprinkle of cream of tartar (less than 1/8 teaspoons per 3 "eggs") helps aquafaba come to firmer peaks much quicker.
If the recipe instructs whipping the egg whites first to create structure—such as in angel food and chiffon cakes—whisk the aquafaba by itself first and mix the cornstarch with other wet ingredients instead.

Notes

Aquafaba can be the liquid from any cooked legume, but chickpea aquafaba from a can tends to have the right (i.e. the thickest) consistency. If your aquafaba doesn't seem thick enough, you can always reduce it on the stove. Ideally, use unsalted or low-sodium aquafaba from BPA-free cans or Tetra-Pak packaging.

I don't recommend using aquafaba to replace eggs in cookies, custards, quiches, or crepes. An egg's first and foremost mission in these recipes is to provide binding, where aquafaba is insufficient or downright unnecessary. Using a type of starch on its own will do the trick. See this detailed guide to figure out which egg substitute will work best for your unique scenario!