Aquafaba 101: The Ultimate Guide to Liquid Gold

Have you ever wondered what to do with that liquid in your can of chickpeas? Well, today we’re diving deep into the magic that is aquafaba! I’m going to explain what aquafaba is, the science behind it, its amazing uses in baking and cooking, and I’ll show you how to make it perfectly at home. Along the way, I’ll share a few basic and simple recipes that will make you wonder why you ever threw out this liquid gold in the first place!

Greetings and welcome to, or welcome back to PB with J! Here on the channel, we focus on all things plant-based goodness, and you have all been asking for a long time for an aquafaba master class—so here it is!

When it comes to finding a simple egg or oil replacer for vegan or egg-free recipes, a lot of people find it daunting. You may have tried flaxseed, chia seeds, mashed bananas, or potatoes, but let’s be real—some of those work really well in some recipes, but they can be finicky. I’ve found that they often end up in a dish that’s either too dense or too soggy. You want something that is foolproof and works well all the time, right? Enter aquafaba!

Aquafaba is the game changer that you’ve probably just been throwing out. It’s plant-based, vegan, gluten-free, and has a neutral flavor. But what’s really magical about it is its binding properties that mimic eggs and oils almost perfectly.

What is Aquafaba?

Aquafaba comes from the Latin words “aqua” meaning water and “fava” meaning bean. It’s literally bean water! I know that sounds gross, but it’s a game changer in the kitchen, especially for people who are plant-based, vegan, or those who have egg allergies, or even just for folks looking to reduce processed fats in their diet.

Aquafaba was discovered in 2014 by French chef Joël Roessel while experimenting with egg replacements. Since then, it has become a staple in vegan and plant-based cooking and baking. While it’s a solid egg replacement, I find it works equally well for oil.

The Science Behind Aquafaba

Let’s get nerdy for a second! The chemical composition of aquafaba contains proteins, starches, and soluble plant solids. These components mimic the properties of egg whites, allowing them to act as an emulsifier, foaming agent, and binding agent. Baking is science, right? You know baking is science when you whip aquafaba, the proteins and starches create a foam that is remarkably similar to whipped egg whites. This is why it works so well to make things like meringues and macarons!

Additionally, it’s perfect for recipes like mayonnaise and salad dressings where you might normally use oil to make it smooth and creamy. Replacing eggs and oil with aquafaba has a whack of health benefits: it’s virtually fat-free, with only 5 calories per tablespoon, and contains a small amount of protein and fiber from the chickpeas.

How to Make Aquafaba

The easiest way to get aquafaba is simply by keeping the liquid from a can of chickpeas. Make sure to check the label to ensure no additional ingredients are added. But if you want to make your own with the same consistency, here’s a simple recipe that makes about 3.5 to 4 cups of aquafaba:

• 2 cups of dry chickpeas
• 8 cups of water

Instructions:

1. Soak the dry chickpeas in plenty of water (they should be well covered) for about 8 hours or overnight.
2. Discard the soaking water and rinse the chickpeas. Place them into a pot with 8 cups of fresh water, cover with a lid, and bring to a boil. Be careful, as chickpeas like to boil over quickly!
3. Reduce the heat to low-medium and simmer the chickpeas (with a lid on) for about 60-75 minutes until tender.
4. Once the chickpeas are cooked, turn off the heat and let them cool in their cooking water. This infuses the cooking water with more protein—making your aquafaba even better!
5. Transfer the cooled liquid to a jar, label it with the date, and store it in the fridge. It should last at least a week.

Using Aquafaba as an Egg Replacement

Now that you know how to make it, let’s dive into the various ways you can use aquafaba! To replace eggs, the basic rule is:

3 tablespoons of aquafaba replaces one egg.

This swap works for cakes, cookies, brownies—pretty much any kind of baking because it has the same leavening and binding properties as an egg.

Using Aquafaba as an Oil Replacement

When using aquafaba in baked goods, you can get the same moisture and tenderness as oil. For the swap, it’s literally a 1:1 ratio—whatever amount of oil the recipe calls for, just use that amount of aquafaba instead!

Here are some examples of recipes where you can use aquafaba:

• Cakes and muffins: Replace the oil for aquafaba to create a lighter, fluffier texture.
• Brownies: Use aquafaba instead of oil for a moist and chewy brownie.
• Cookies: It creates a nice soft and chewy texture, perfect for oatmeal cookies or chocolate chip cookies!

Fun Recipes to Try with Aquafaba

Here are a few simple recipes to get you started!

Vegan Whipped Cream

To make vegan whipped cream, take 3/4 cup of aquafaba and whip it in a high-speed mixer with 1 teaspoon of cream of tartar. Gradually add your sweetener (like maple syrup) until you reach your desired sweetness. Whip for about 10-15 minutes until stiff peaks form. You can flavor it with extracts like vanilla or cocoa powder if you like!

Vegan Mayonnaise

Mix aquafaba with mustard, vinegar, and salt, then whip it until creamy! Adjust the flavor to your liking.

Meringues

Take spoonfuls of whipped aquafaba, plop them onto a baking sheet, and bake at 250°F for 45 minutes. Don’t open the oven; just turn it off and let them sit for another hour. Perfectly fluffy meringues!

What Are You Waiting For?

Now that you know what aquafaba is, how to make it, and how to use it, the possibilities are endless! Let me know in the comments what you’re excited to try with aquafaba, or if there’s another plant-based ingredient you want me to dive into.