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.
Aquafaba
Egg substitute to create a moist, light, and fluffy texture in baked goods.
Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- Optional: 1/2 tsp cream of tartar*
Directions
- 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
NO EGGS OR HAM 
I’ve just discovered that you can make mayonnaise with aquafaba. I have yet tried to make it, but will soon.
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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.
Cheers!
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