Aquafaba, the liquid found in canned chickpeas (garbanzo beans) or the cooking liquid of homemade chickpeas, may sound unusual at first, but it’s actually a versatile ingredient with many benefits in cooking and baking.
If you’re sceptical about using chickpea water in your recipes, we’ve curated 15 mouthwatering recipes that showcase the versatility of aquafaba in both sweet and savoury dishes. But first, let’s answer some common questions about using aquafaba.
Q: What do you use aquafaba for?
Aquafaba can be used as a vegan egg substitute in various recipes. It can be whipped into a fluffy meringue, used as a binder in baked goods, or added to creamy desserts.
Don’t worry. The taste of aquafaba won’t overpower your dishes. It’s essentially a neutral liquid with a slightly starchy texture, which means it takes on the flavours of the other ingredients.
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Q: Is aquafaba only from chickpeas?
While chickpea aquafaba is the most common and widely used, you can also obtain aquafaba from other legumes such as white beans, black beans, and lentils. However, the consistency and properties of aquafaba may vary slightly depending on the source.
Q: What are the disadvantages of aquafaba?
While aquafaba is a versatile ingredient, it may not work well in recipes that require a slightly stronger egg flavour, such as quiche and certain types of custards.
Q: How do you eat aquafaba?
Incorporating aquafaba into your weekly routine can be as easy as using a can of chickpeas or cooking dried chickpeas. Whenever you open a can and drain the chickpeas, save the liquid and give it a try in your recipes.
Note: If you choose to get aquafaba from a can, make sure it’s unsalted, as salted aquafaba may not whip properly.
For sweet dishes, whip aquafaba into a meringue and use it as a topping for pies, cakes, or pavlovas. In savoury recipes, use aquafaba as an egg substitute in dishes like vegan omelettes, quiches, or even as a binder for veggie burgers.
Embracing aquafaba in your cooking and baking can open up a world of delicious possibilities. So next time you have a can of chickpeas or cook dried chickpeas, don’t let the aquafaba go to waste.