Easiest Way to Make Aquafaba
Aquafaba is a plant-based egg replacer that consists of the liquid from canned or home-cooked legumes, such as chickpeas or blackbeans.
- 1 can cooked unsalted chickpeas
Obtaining aquafaba from canned chickpeas
Drain the liquid from the chickpeas, reserving the chickpeas for another use. The liquid is the aquafaba.
See individual recipes for how to use the aquafaba, but general guidelines are 3 tablespoons of aquafaba per egg, or 1 tablespoon of aquafaba for 1 egg white.
You can use whipped aquafaba to replace whipped egg whites in some desserts. The general guideline is to use 1 tablespoon of aquafaba per egg white. You whip aquafaba just like egg whites. Put the aquafaba in a large bowl as it will expand when whipped. You can include cream of tartar as a stabilizer. Again, follow the original recipe for guidance.
Making Your Own Aquafaba
You can also make your own aquafaba by cooking legumes, such as chickpeas (garbanzo beans), black beans, and white beans (navy beans, Great Northern Beans, and white kidney beans, also called cannellini). Be sure to follow the instructions for thoroughly cooking the beans, as some types of beans, notably kidney beans are toxic if not cooked properly.
Once you have cooked the beans, remove them from the cooking water and then reduce the water until it's the consistency of egg white.
You can store aquafaba in a well-sealed container in the fridge for 2-3 days. You can also freeze aquafaba, defrosting before use.
Nutritional information is from Aquafaba.com. Please see their site for more details.
Serving: 1tablespoon | Calories: 3kcal