Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It’s composition also makes it a relatively flavorless, colorless emulsifier for creating a plethora of vegan sauces.
From replacing eggs in mayonnaise or aioli to thickening and binding vinaigrettes, aquafaba has tremendous potential in the kitchen. It can be used to create vegan replacements for ranch, yogurt or sour cream, and adds that extra emulsifying power without adding any inherent flavor.
Egg replacement: 3 T. of aquafaba equals 1 egg
Emulsifier: 2 T. per quart of sauce to be emulsified
- Aquafaba can be treated as a straight replacement for eggs or any other emulsifier in any existing recipe you might have.
- Just like any other emulsion, care should be taken when forming the emulsion not to overheat or lose sight of your ratios, it’s magic but it won’t prevent breakage.
- Any time chickpeas are used, strain off the liquid and store it in an airtight container in the walk-in for up to a week (it freezes really well too). You’ll be surprised how much of it you end up using.
- Aquafaba is about 5 calories per tablespoon and has no other measurable nutritional value, so it’s certainly not making things any less healthy.
- Visit the Aquafaba Home Page for more information.