How to Make Aquafaba
 
Prep time
Total time
 
As mentioned in the post above, aquafaba is simply "bean water" or bean liquid. But this is a quick recipe for using and/or whipping it. See the post above for step-by-step pictures.
Author:
Serves: ½ cup or about 2 cups whipped
Ingredients
  • 1 (15-ounce) can chickpeas (see post above about other legumes)
Instructions
For a Non-Whipped Vegan Egg Substitute
  1. Drain the chickpea liquid into a container. Use 3 tablespoons of the liquid per whole large egg called for in your recipe. Use 2 tablespoons of the liquid per large egg white called for in your recipe.
  2. Store leftovers in an airtight container in the refrigerator or freeze to use later.
For a Whipped Vegan Egg Substitute
  1. Drain the chickpea liquid into a mixing bowl. Reserve the chickpeas to enjoy in another recipe.
  2. If your recipe calls for cream of tartar, add it now.
  3. Begin mixing the liquid on low speed with a hand mixer or stand mixer. It will start to foam very quickly. After a few minutes it will begin to thicken.
  4. Optionally turn the mixer up to medium speed. It will continue to thicken, and will usually reach the stiff peak stage at about 7 to 10 minutes.
  5. Now use the whipped aquafaba in place of whipped egg whites in your recipe. This usually means folding it into your batter, or mixing in additional ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/aquafaba