How to Make Aquafaba (Ultimate Guide)

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Aquafaba is the starchy liquid that beans, especially chickpeas, are cooked in. It’s also the liquid in a can of beans. See how to make aquafaba, how to store it and how to use it. Go to the aquafaba recipe or read on to see all of our tips on how to use it.


What is aquafaba?

Aquafaba is liquid for cooking beans, or the liquid in a can of beans. Most often when we speak of aquafaba, we are specifically referring to the cooking liquid of chickpeas (garbanzo beans) or the liquid from a can of chickpeas. Not long ago, whenever Adam and I cooked chickpeas or opened a can of chickpeas, we would pour the liquid down the drain. Now that we know how useful this liquid can be in the kitchen, let’s kick ourselves in the ass!

When you cook beans, or when cooked beans sit in liquid in a can, that liquid becomes very starchy. This strength makes aquafaba so interesting.

Is aquafaba only made from chickpeas?

Technically, aquafaba is made by cooking other vegetables. However, chickpeas tend to produce the best liquid with more starch. Because of this, chickpea water is the most commonly used when using aquafaba in other recipes.

What can you do with aquafaba?

It wasn’t until 2015 that Goose Wohlt, a software developer looking for ways to make meringues without eggs, discovered the magic of bean water (source). We already know that it acts as a thickener, stabilizer, binder and emulsifier, but it’s safe to say uses for aquafaba are still being discovered. These are the most common uses that we know of. If you know more uses, leave it in the comments!

  • Protein and whole egg substitutes in baked goods such as pancakes and muffins
  • Make meringues or pavlova without the egg
  • Make vegan desserts with whipped cream, like chocolate mousse.
  • make vegan buttercream
  • Make vegan whipped cream or ice cream
  • Make vegan mayonnaise or aioli
  • Make extra creamy hummus
  • make vegan butter
  • thicken soups

Other egg substitutes: We also love flax eggs when substituting for eggs in recipes.

How is aquafaba made?

Draining and storing the liquid from a can of chickpeas is the easiest (and foolproof) way to get aquafaba. Choose canned beans with little or no salt so the liquid isn’t too salty. It’s also a good idea to shake the beans around the can a few times before opening and draining. This extra step helps add a little more starch to the liquid since the beans have been mashed together in the can.

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You can also make your own aquafaba by soaking and then cooking your own dried chickpeas. This method is a bit trickier because after you’ve cooked the beans, you’ll need to simmer the cooking liquid until it’s the right consistency to match the results you’ll get from using the canned liquid. After the beans are cooked, remove them and then simmer the cooking liquid until reduced and the consistency of liquid that comes out of a can. This consistency is also very similar to that of egg white.


Make aquafaba from scratch

As I mentioned before, canned aquafaba really is the most foolproof option, especially if you plan to whip it open. However, if you cook a lot of chickpeas at home and are wondering how to use the liquid left in the pot, here’s how:

  1. Soak 1 pound (2 cups) dried chickpeas in water overnight. Be sure to cover the beans with a few inches of water, as they will expand when soaked.
  2. Drain the soaked chickpeas, then add to a large saucepan with 8 cups of water. Do not use salt or spices. Bring to a boil, reduce heat and simmer until beans are tender, 1 ½ to 2 hours. Here is our detailed recipe for cooking dried chickpeas.
  3. Once the chickpeas are cooked, turn off the heat and cover with a lid. Allow the beans to cool in the cooking liquid. This step leaves extra starch in the liquid, which gives aquafaba its magical egg-like properties.
  4. Once cool, remove the chickpeas with a slotted spoon, bring the cooking liquid to a simmer and cook for another 30 to 45 minutes. During this time, the liquid should reduce to a thicker yellowish liquid, similar to the liquid that comes from canned chickpeas.
  5. Allow the aquafaba to cool, then refrigerate for up to 5 days or freeze for months.

If you’re doing this from scratch, be careful not to get any oil or grease in the liquid. These can cause problems if you plan to mix the liquid later.

How do you replace aquafaba with eggs?

As you can see from the list above, there are many uses for aquafaba, but one of my favorites is as an egg substitute in pancakes and baked goods like muffins. It mimics many characteristics of eggs when baked. In fact, we use it to make these wonderful vegan blueberry muffins. Here’s a general rule of thumb when substituting aquafaba for eggs:

  • 3 tablespoons aquafaba = 1 large egg
  • 2 tablespoons aquafaba = 1 egg white

how to use it

Aquafaba can be used as an egg substitute in three ways:

  • Use a hand mixer and beat until smooth and fluffy. then use as an egg binder in cookies, pancakes and muffins.
  • Beat to soft peaks and fold into dough that benefit from more lightness as waffles, muffins and cupcakes.
  • Whip on stiff spikes and use it to make meringues, ice cream, or vegan macaroons.
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How is aquafaba whipped?

The safest method we’ve found for whipped aquafaba is to use a stand mixer and a small amount of cream of tartar. You can whip it up with a hand mixer or even a food processor (as shown in our photos), but if you have one, the stand mixer with its large whisk is best.

Do you need cream of tartar to whip aquafaba?

You can whip aquafaba without the cream of tartar, but we recommend adding the cream of tartar so the froth stays whipped for as long as possible (full recipe below). Whipped aquafaba on its own will flatten out fairly quickly. You can hit it again, but who wants that? So let’s add some cream of tartar instead to stabilize things. Once mixed, you can use it in your favorite recipes.

Aquafaba can take a while to pitch, so don’t let that put you off. If yours isn’t beating as fast as you hoped, keep up the good work. Some people have noticed that it took them 10 minutes of spanking! We usually see smooth peaks within 4 or 5 minutes, but if that doesn’t apply to you, keep going, you’ll eventually get there.

How long does aquafaba keep?

Store unagitated aquafaba in an airtight container in the refrigerator for up to 5 days. Freeze aquafaba for months. To make it easier, consider freezing it spoonfuls in an ice cube tray. When fully frozen, remove the frozen aquafaba from the shell and then place in a freezer safe, resealable bag or container and freeze for months. When ready to use, thaw the number of tablespoons of cubes you need in the refrigerator, then use in your recipes.

How To Make Aquafaba (Ultimate Guide)

Aquafaba is the starchy liquid that beans, especially chickpeas, are cooked in. It’s also the liquid in a can of beans. It can be used in many ways. We use it most often as an egg substitute.

Aquafaba can be used in three ways as an egg substitute: (1) lightly whipped as a binder in cookies, pancakes, and muffins, (2) whipped into soft peaks and folded into batters that benefit from extra lightness, like waffles, muffins, and cupcakes and (3) whipped into stiff peaks and used to make vegan meringues, ice cream, or macarons.

When choosing what state to use aquafaba in, you will most likely need to lightly beat it or beat it to soft peaks. Lightly whipped aquafaba works well in most recipes, but if you substitute whipped aquafaba, you’ll likely see even better results. The following recipe is for whipped aquafaba.

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Makes 2 cups of aquafaba

will need

1 can (15 ounces) unsalted chickpeas or 1/2 cup chickpea cooking liquid, see notes

1/4 teaspoon cream of tartar


    Shake the unopened can of chickpeas vigorously, then open the beans and drain, reserving the liquid. If there are a lot of chunks of beans in the liquid, strain them through a fine mesh strainer to remove them.

    Gently stir the liquid, then measure out the amount of aquafaba you need. As a guide, if you’re substituting a whole egg, you’ll need three tablespoons of liquid. If you’re substituting an egg white, you’ll need two tablespoons.

    Choose how you want to add the aquafaba to your recipe: lightly whipped or whipped.

    In a large bowl, add the measured liquid to lightly whip and beat with a hand whisk until fluffy, about 1 minute. The addition of cream of tartar is not necessary.

    For whipped aquafaba, place the measured amount in a stand mixer fitted with the whisk attachment. Add the cream of tartar and turn on the blender. Beat at high speed until desired fluffiness is achieved. This will take some time, so be patient. We usually stop mixing after 4-5 minutes. To know when it’s well-whipped, remove the whisk and turn it upside down, the soft tips will hold at first then slowly melt after a second. Solid tips stay and look more defined, but the ends will still curl on themselves. Be careful not to whip too much as this can cause it to lose all of its lightness and lose air.

Advice from Adam and Joanne

  • Canned chickpea liquid is the safest option for aquafaba, but you can also make it using the cooking liquid left over from cooking the chickpeas. If you’re making it from scratch, you’ll need to remove the cooked beans and then let the cooking liquid simmer until it thickens and resembles the viscosity of the liquid that comes out of a can of beans. See the previous article for tips on how to do this.
  • Don’t have a stand mixer? Try using a hand mixer or food processor instead. The stand mixer really is the best tool for the job, but the other two gadgets work in a pinch.
  • Nutritional Information: The nutritional information below is an estimate. We use data from this website (all about aquafaba).

If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: serving size 1 tablespoon / calories 5 / total fat 0g / Saturated Fatty Acids 0g / cholesterol 0 mg / sodium 0 mg / carbohydrate 0g / fiber 0g / total sugar 0g / protein 0g

AUTHOR: Adam and Joanne Gallagher

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