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Aquafaba Recipe

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  • Author: Gönül
  • Yield: Replaces 1 Medium Egg 1x
  • Diet: Vegan


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!



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


  • 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. 


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!