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How to make aquafaba

How to make Aquafaba

How to make Aquafaba – a little Aquafaba guide

From cooking liquid of chickpeas a fascinating ingredient is emerging: aquafaba! The unique texture makes aquafaba an binding, foaming and thickening substance. For me the starchy bean liquid is one of the most important ingredient in my vegan kitchen. The egg replacer can be used whipped and unwhipped condition. The bean water find its use in various sweet and savory dishes and makes an indispensable ingredient in a plant based kitchen.

 

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How to make Aquafaba

how to make aquafaba


  • Author: Patricia Schillaci
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 1/2 cups 1x

Description

Level: easy

Whipped aquafaba is great stuff and maybe one of the most important discovery in the plant based kitchen. I mainly use it for baked goods just instead of whipped egg white.

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Scale

Ingredients

  • Chickpea water from one glas or can of chickpeas
  • 1/8 tsp cream of tartar

Instructions

  1. Drain the chickpeas and reserve the chickpea water in a small pot
  2. Place the pot on the stove and reduce the aquafaba over medium heat until you half the liquid
  3. Transfer the reduced aquafabe back to the bowl
  4. Add cream of tartar
  5. With a hand (or even better: stand) mixer whip the chickpea water for 5-7 minutes on highest level
  6. The vegan whipped aquafaba is ready, if the liquid is foamy and you get semi-firm peaks (texture can be compared to whipped egg whites)

Notes

I experienced that sometimes it can be a little challenging to produce whipped aquafaba, depending on the thickness and condition of the liquid. All you need is a little practice and patience to get stiff peaks. I also recognized that a little pinch cream of tartar makes it easier to get the desired result. If you can’t find cream of tartar in the baking section of your grocery store you might want to check it online.
ENJOY!

  • Category: Helpful Methods

For what can whipped aquafaba used for?

You might wondering, for what whipped aquafaba can be used for. The white and foaming egg replacer makes incredible baked goods and super fluffy desserts. I love to use whipped aquafaba for my Italian Tiramisu, my beloved macarons, mousse au chocolate and even vegan ice cream. I am also planning to create a vegan mayo recipe from aquafaba for the blog. Stay tuned!

For what can unwhipped aquafaba be used?

  • as a shiny glaze for cookies before baking. The glaze also allows to stick sprinkles and other toppings on the cookie
  • as egg binder for cookies, pancakes and waffles
  • for vegan mayo

If you want to know details regarding the historical background and information about who invented aquafaba you can read more here, a website which is dedicated to aquafaba.

If you make recipes with whipped or unwhipped aquafaba leave a comment and share your experience with me. Send me a picture of your creation via email or tag me on your instagram posts. Use the hashtag #inspiredbyveganstars so that I don’t miss your creation. Every recipe made by you will be shared in my instagram stories!

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