What is Aquafaba & How To Make It From Scratch? | Vegan Baking 101
Aquafaba 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, aquafaba can be used as a direct replacement for egg whites in some recipes. This means that aquafaba is perfect for vegan baking when you are making meringues, icing, fudge, and many other recipes. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
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What is Aquafaba & How To Make It From Scratch? | Vegan Baking 101
2017-04-04 15:44:37
Yields 2
Aquafaba is essential in vegan baking when needing to replace egg whites.
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
- Dried Chickpeas | 1 Cup
- Water | 6 Cups, divided
Instructions
- Soak 1 Cup of Dried Chickpeas in 3 cups of water for at least 8 hours. Preferably overnight.
- Drain and add the soaked chickpeas to a medium sized pot. Add 3 more cups of water.
- Bring water to a boil and then reduce heat to a simmer. Simmer for 50 minutes. The chickpeas should become soft and tender.
- Remove the chickpeas from the water, but allow the cooking water to reduce to 1 -1.5 cups of water. This is the aquafaba.
- To store, place the cooked chickpeas into a container or jar and cover with the aquafaba. I like to store mine in the fridge until I'm ready to eat.
- Use the aquafaba in meringues, macarons, nougat, icing, fudge, and marshmallow.
Notes
- If you don't want to make your own aquafaba, you can just buy a can of chickpeas and use the liquid within the can.
Adapted from Recipe Video Link
Adapted from Recipe Video Link
Vegetarian Baker https://vegetarianbaker.com/
6 Comments
Hi There!
This looks great! Especially for Royal Icing & meringues.
I was just wondering if it is food safe when used for your sprinkle recipe? What considerations do you think I’d need to take in ensuring its safe? Also what it the shelf life of your sprinkles?
Thanks for your time!
The shelf life is around a month or two at least. I don’t know the exact timing. As for safety, what are you worried about/
Hey I wanted to know if it’s necessary to boil the chickpeas in an open container for 50mins.. Can’t we use pressure cooker for the same? And after separating chickpeas from the cooker adopting the same method of reducing the water by boiling..?
You could use a pressure cooker and it would most likely take less time.
Your method is a saviour.. i wanted to make eggless feuilletine at home, and so i got a can of cooked chickpeas, but the brine in it didn’t work. So i made at home, pressure cooked it and reduced it by boiling.. and worked wonderfully.. thankyou..