20 vegan aquafaba recipes (2024)

FAQs

How much aquafaba equals 1 egg? ›

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Using aquafaba to replace eggs in baking – replacement guidelines. As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg.

For more information, there is a whole website devoted to the origins of aquafaba and its uses! *1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.

Only once it's opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it's cold so great if you're baking in a hurry!

The general recommendation for egg replacement in Chebe recipes: 75g aquafaba (6 Tbsp) = 2 large eggs.

Frozen-then-thawed aquafaba whips just as well as fresh aquafaba. You can also defrost the aquafaba cubes in the microwave to speed the process along. Fresh chickpea liquid can be stored in the refrigerator for up to one week.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Whether you have some leftover aquafaba from a can of beans or chickpeas or have decided to reserve the liquid from cooking chickpeas, you can freeze it and use it at a later date. For convenience, use an ice tray or freeze it in handy 1 tbsp portions. It will keep for 3-4 months.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

Can you over whip aquafaba? ›

Be careful not to over-whip the aquafaba as it can cause the liquid to deflate again. Top Tip: For firmer peaks that whip up faster, you can add a stabilizer, cream of tartar (or apple cider vinegar).

In the event that you have leftover aquafaba—or really any time you're eating chickpeas and find yourself about to drain out the liquid—stop your hand. It freezes incredibly well.

You only need a tiny bit of cream of tartar: 1/16 teaspoon for every 4 tablespoons of aquafaba (equivalent to 2 egg whites), or approximately 1/8 teaspoon cream of tartar for the aquafaba/brine from one 15-ounce can of chickpeas.

Chickpeas make a great replacement for eggs, meat, or even flour in many traditional Western dishes. It's no secret I'm a bit chickpea-crazy (have you seen the name of my blog?). I have developed many recipes using chickpeas as a plant-based protein source, from fresh chickpea grain bowls to cozy chickpea noodle soup.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

How much aquafaba is one egg? The equivalent of one egg is about 3 tablespoons of aquafaba, 2 tablespoons are about the same as one egg white, and 1 tablespoon is around the same as one egg yolk.