What the who is that?
Aquafaba is the brine/liquid from a can of chickpeas and it possesses the same properties as egg whites. It can be whipped up into peaks or it can be added in to a batter or dough in its liquid state for its excellent binding qualities. Many vegan/gluten-free delights such as cupcakes, pancakes, and cookies would not exist if it weren’t for aquafaba.
Egg substitute to create a moist, light, and fluffy texture in baked goods.
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- Optional: 1/2 tsp cream of tartar*
- In a bowl with plenty of space, beat the aquafaba and cream of tartar with an electric hand whisk (or in the bowl of a stand-up mixer fitted with the whisk attachment) until soft/medium peaks are formed; about 5 minutes.
- Fold into cakes, cookies, pancakes, and many more baked treats to achieve a moist, light, and fluffy texture.
*Cream of tartar is not necessary for the aquafaba to form peaks, however, it does add better stability to the mixture
7 thoughts on “ Aquafaba ”
I’ve just discovered that you can make mayonnaise with aquafaba. I have yet tried to make it, but will soon.
It’s true – aquafaba is highly versatile, and mayonnaise is definitely one trick hidden up its sleeve.
However, because there are so many aquafaba mayonnaise recipes out there – plus the fact that I find homemade mayonnaise to be particularly expensive – we’ve yet to post one of our own.
Although, aquafaba mayo is the best vegan way to go about making mayonnaise that I’ve discovered so far.