What’s Aquafaba and just how Does It Do This

 

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What is Aquafaba?

Video taken from the channel: Jerry James Stone


Aquafaba is the protein-rich liquid leftover after chickpeas are cooked, and it’s a hot new ingredient in vegan and vegetarian cooking. You can get it in one of two ways: Drain a can of chickpeas and reserve the liquid for best results. Cook your own chickpeas and reserve the leftover cooking liquid. Plain and simple: aquafaba is the liquid found in a can of chickpeas. It’s super starchy, so when it’s whipped it becomes velvety and foamy.

Ok, ok, so that’s nice and all, but why are we whipping the liquid from a can of chickpeas? Aquafaba is really popular in vegan cooking and baking —. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a foam.

Aquafaba is therefore able to trap air, giving items structure at the same time it delivers a fluffy crumb and lift. Aquafaba is the water or brine you find in canned beans. Typically, you’d rinse the beans in a colander or strainer to wash away the liquid, but with aquafaba you save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. Aquafaba is used to make a variety of recipes.

If you’ve got extra aquafaba on hand, freeze it in your ice cube tray then pop them out into a resealable freezer bag. You can keep the frozen cubes in the freezer for a good 3 months, and when you’re ready to use them, just thaw overnight in the refrigerator and whip until fluffy!Aquafaba can be used as-is, chiefly as a binder in veggie burgers or baked goods like vegan sugar cookies, but most often it’s whipped. The best tool for that job is a stand mixer with a balloon whisk attachment, or a hand-held mixer or egg beater.

Aquafaba works in literally anything you’d use eggs for—cookies, cakes, macaroons—and even mayo, which is exactly what vegan brand Sir Kensington’s used it. Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, such as in these Vegan Gluten Free Sugar Cookies. 2) It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Vegan Gluten Free Waffles!

If using aquafaba to make fluffy things like Yorkshire puddings and light cakes, remember to whisk it first until it turns white and foamy, then fold it into the batter using a metal spoon to keep those bubbles from popping. Use three tablespoons of aquafaba per egg but don’t live by that rule. The name aquafaba is a blend word combining “aqua”, meaning water, and “faba” for faba beans.

Goose Wohlt originally coined the term with a community of social media fans adopting it. (1) Not to be outdone, aquafaba quickly gained the attention of the food industry.

List of related literature:

What in the World Is Aquafaba?

“Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness” by Ashley Melillo
from Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness
by Ashley Melillo
BenBella Books, Incorporated, 2016

To use aquafaba, first you have to make sure it’s thick enough.

“The Modern Cook's Year: More than 250 Vibrant Vegetarian Recipes to See You Through the Seasons” by Anna Jones
from The Modern Cook’s Year: More than 250 Vibrant Vegetarian Recipes to See You Through the Seasons
by Anna Jones
ABRAMS, 2019

Let metellyou about aquafaba.

“Green: Veggie and vegan meals for no-fuss weeks and relaxed weekends” by Elly Pear (Curshen)
from Green: Veggie and vegan meals for no-fuss weeks and relaxed weekends
by Elly Pear (Curshen)
Ebury Publishing, 2019

Aquafaba is also useful as a binding agent, after it has been reduced to make it more proteinous.

“Eating for Pleasure, People & Planet” by Tom Hunt
from Eating for Pleasure, People & Planet
by Tom Hunt
Octopus Books, 2020

If you’ve been cooking vegan for any time at all, you likely know about aquafaba, but I’d never heard the term.

“JGV: A Life in 12 Recipes” by Jean-Georges Vongerichten, Michael Ruhlman
from JGV: A Life in 12 Recipes
by Jean-Georges Vongerichten, Michael Ruhlman
W. W. Norton, 2019

Aquafaba is the secret ingredient in this recipe—it’s used in all the layers.

“The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside: A Cookbook” by Rich Roll, Julie Piatt
from The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside: A Cookbook
by Rich Roll, Julie Piatt
Penguin Publishing Group, 2018

You may or may not be familiar with aquafaba: it is the liquid from a can of pulses.

“Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day” by Rachel Ama
from Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
by Rachel Ama
Ebury Publishing, 2019

Aquafaba is the cooking liquid from chickpeas—that thick, viscous water you drain out of the can.

“Pastry Love: A Baker's Journal of Favorite Recipes” by Joanne Chang
from Pastry Love: A Baker’s Journal of Favorite Recipes
by Joanne Chang
HMH Books, 2019

You discover aquafaba (the liquid in a can of chickpeas, used in place of eggs in baking).

“The Joyful Vegan: How to Stay Vegan in a World That Wants You to Eat Meat, Dairy, and Eggs” by Colleen Patrick-Goudreau
from The Joyful Vegan: How to Stay Vegan in a World That Wants You to Eat Meat, Dairy, and Eggs
by Colleen Patrick-Goudreau
BenBella Books, Incorporated, 2019

A reliable and easy source is found in the liquid in a can of organic no-salt-added chickpeas; 2 Tbsp [1 fl oz, or 30 ml] of aquafaba is the equivalent of 1 large egg white.

“Clean + Dirty Drinking: 100+ Recipes for Making Delicious Elixirs, With or Without Booze” by Gabriella Mlynarczyk, Grant Cornett
from Clean + Dirty Drinking: 100+ Recipes for Making Delicious Elixirs, With or Without Booze
by Gabriella Mlynarczyk, Grant Cornett
Chronicle Books LLC, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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94 comments

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  • Is this ‘Aquafaba’ stable once it’s whisked to the Soft or Stiff Peak texture of Whipped Cream or Meringue? And, what does it taste like? Thank you.

  • Is this ‘Aquafaba’ stable once it’s whisked to the Soft or Stiff Peak texture of Whipped Cream or Meringue? And, what does it taste like? Thank you.

  • I made vegan flourless gravy with my aquafaba. With all these other uses I’m never throwing out the juice again! Vegan meringue and mayo are next on my must try list.

  • This is one of the most fascinating culinary ideas I’ve come across in some time. Can’t wait to try this out. Buying cream can be a bit arduous at times.

  • This was a very useful video, my family just opened a small cruelty restaurant and store, so learning about new recipes are very useful,

  • AHHHHHHHH this is the best thing ever. I’m distraught that I found this out JUST after tossing some aquafaba from the fridge after cooking chickpeas for hummus!

  • Help
    Just made these but they have melted into one mass in the oven. Followed the recipe, everything was great until they went in the oven….��

  • Does it make you gassy using the liquid of chickpeas?? Embarrassed to ask, but you hear that chickpeas need to be rinsed thoroughly to prevent discomfort in the tummy. I am genuine in asking this cause Chickpeas can upset my digestive system like this. “Blush”…..but I still love chickpeas…lhehe!

  • I tried this and it was like a pancake texture. It was good but I couldn’t find the recipe on your site. There was no latest recipe in menu. Thank you though I can work with this. I’m struggling giving up egg white omelette.

  • At my age, there’s nothing I like more than learning something new!!! You are adorable �� and I’ll be cooking chickpeas more, just for the aquafaba. xoxo you PYT:)

  • I always make the GF oatmeal coconut chocolate chip cookies. They are made with aquafaba too but they always are crumbly. Maybe I dont cook them long enough? I like them pretty soft:)

  • This is one of the most fascinating culinary ideas I’ve come across in some time. Can’t wait to try this out. Buying cream can be a bit arduous at times.

  • I made vegan flourless gravy with my aquafaba. With all these other uses I’m never throwing out the juice again! Vegan meringue and mayo are next on my must try list.

  • How does this solution work in an atmosphere of 85% humidity or higher? Also is this using Garbanzos that have been properly rinsed and drained? What is the Saponin content? Can you discuss how these would work for people with gut or IBS problems? Would you recommend this approach for pregnant women?

  • What about baking on a cake with fresh fruit to get a Meringue layer? Not too hot I assume? Mine got fluid again! Not higher than 190 °C

  • Hello from India! your recipes are always wonderful, i am trying to go vegan these days and i would love if you could prepare a video on diy protein powders or whichever vegan protein powder is the best. thanks.

  • This looks delicious! I’ve made a omelette with just the chickpea flour, I would have never thought to use the aquafaba! Thanks so much for sharing this tip

  • I tried to use aquafaba but the smell was horrible yet nobody talks about that. Before I try again can anyone tell me if the smell goes away when using aquafaba especially for sweet dishes?

  • Just adding a heads-up, the water from other canned beans, even peas works as aquafaba. I’m saying this as I have some red kidney bean aquafaba meringues in the oven, 16 minutes left.

  • I’m just here because someone suggested I try aquafaba instead of eggs in a desperate failed attempt at a bread recipe and I was like “Aquafaba is that?!?!?!?! Since I’m allergic to corn, I can’t go dairy, eggs, grains, meat, tap water, soaps, detergents, glues, yeast, salt, medications, vitamins, gas, and basicially the entire grocery store and beyond. Corn free recipes, and go! hint. only organic single ingredient. https://responsibletechnology.org/wp-content/uploads/2017/06/Corn-Products-Derivatives-06-06-17.pdf

  • Let me just say, you are my GO TO for all of my Vegan cooking and baking! My boyfriend and I look up recipes together and we know if we stumble across one of Dana’s, it’ll be a winner. Question tho: can you overbeat aquafaba?? I had a frustrating experience and haven’t tried since. <3 Love you!

  • Also good for oil substitute. Aquafaba is a little pretentious for us English speaking kids. It just means bean water. When did we get so “Foreign language is better.” It’s just the cooking liquid. Never throw it away. Use it in soups etc. Just like you would with bean soup. So healthy.

  • I really enjoy your content! Educational and jammy, and you seem like a great person! So now Im rushing home to eat, im really excited at this point! Haha

  • I used apple juice in the past to make muffins egg free it was easily as tastie as with the egg, same ratio as you used with this. But will try this for savoury, just need to find a hummus recipe. Thanks

  • I love your channel! And not that it’s important or anything but you say turmeric like me. I always hear people saying it as if the “R” is silent. ��‍♀️

  • Yes! Aquafaba is magical! <3 So far I've made meringue cookies, chocolate mousse, buttercream icing, cookies, vegan mayo and even bread with it!

  • I never knew you could do so much with aquafaba! Thank you for sharing your favorite ways. I will be expanding my use for it. I’ve only made mayo with it (trying to make my own version of Mr. Kensington’s (sp?) Fabanaise. I’m guessing you have a bunch of recipes you could use the chickpeas for as well. How do you store the aquafaba when you only need the chickpeas?

  • This was a very useful video, my family just opened a small cruelty restaurant and store, so learning about new recipes are very useful,

  • Hey Jerry,
    is the temperature counts, when using aquafaba from freezer? I made my vegan mayo recipe many times, but last time used af from freezer.. of course allowed time to unfreeze but it was still quite cold, and my mayo just won’t build thickness as before. Tnx!

  • It actually looks like an omelet. I’ve seen other videos on this recipe and they haven’t come close. You, ma’am, have Nailed it.. Thanks so much �� ���� ��

  • Hello from India! your recipes are always wonderful, i am trying to go vegan these days and i would love if you could prepare a video on diy protein powders or whichever vegan protein powder is the best. thanks.

  • Also good for oil substitute. Aquafaba is a little pretentious for us English speaking kids. It just means bean water. When did we get so “Foreign language is better.” It’s just the cooking liquid. Never throw it away. Use it in soups etc. Just like you would with bean soup. So healthy.

  • wow…I used to soak my chickpeas and water my plants with that “aquafaba” stuff…I always thoght this leaky water was good for something. Now I’ll freeze. Thank you so much for this tip! I’m going to try to make a potato omelet half chickpea flour and half aquafaba. More juicy I guess…

  • Can u help me out with aquafaba. I tried making meringue with it all went well except they stated to brown while baking when 1/4 th part of baking time still was left I m wondering why so? Also when I eat them they were crunchy but with in 15 min they became tacky kindly help what can I do everything went well with recipe but then why these issues cant figureout I live in Mumbai a bit humid climate here…how can I have white colour preserved till end and not being tacky sticky too..best way to store them also make a video on do’s and don’ts plz..thank u

  • What about baking on a cake with fresh fruit to get a Meringue layer? Not too hot I assume? Mine got fluid again! Not higher than 190 °C

  • I learned so much from your video. Saving it on a playlist. �� Subscribing
    I’m getting back to it in 2020 and this video really inspired me so much that that things I make will turn out wonderful for the ones I love and cook for.

  • Hey Jerry,
    is the temperature counts, when using aquafaba from freezer? I made my vegan mayo recipe many times, but last time used af from freezer.. of course allowed time to unfreeze but it was still quite cold, and my mayo just won’t build thickness as before. Tnx!

  • Great video! I use the Ener-G egg replacer in baking, which is potato starch and cream of tartar. I know there’s an egg replacer out there that uses garbanzo beans. I think it’s Neat Egg, which has chia seeds in it. But I LOVE this idea! BTW, you should have a TV show.

  • It’s so funny to me, because when I first started cooking with chickpeas. I was pouring the liquid out of the can. Thinking to my self hmm I wonder if I could use the liquid for something else. �� Probably/Probably not But look at this, GREAT VIDEO,btw! ��������

  • Aquafaba contains loads of oligosaccharides (look it up) and these are the compounds that make you FART!
    Unless you wish to fart frequently, you should avoid them. ��

  • You say to allow the water to reduce from 1 cup to 1.5 cups but you keep the lid on the pot while its boiling. Isn’t that a bit inefficient?

  • I always make the GF oatmeal coconut chocolate chip cookies. They are made with aquafaba too but they always are crumbly. Maybe I dont cook them long enough? I like them pretty soft:)

  • I tried the mayo It’s off the hook. way BETTER than egg mayo. although I will try one alternative next time no or less sugar (I don’t have brown rice syrup). it tastes more like miracle whip with the sugar. the texture is amazing. better than egg mayo. flavor is better than egg mayo. my skin doesn’t break out with this recipe like with egg mayo. and I’ve been a hard core hellman’s mayo guy my whole life. I don’t even like vegan stuff that much usually. and for the record I though the aquafaba is gross as balls!

  • Yes! Aquafaba is magical! <3 So far I've made meringue cookies, chocolate mousse, buttercream icing, cookies, vegan mayo and even bread with it!

  • So if it’s 10 times less protein as egg could you reduce it some how to make it more potent, i.e. evaporate the water? I would guess heating may change the protein like it does egg so it may not be useful anymore.

  • AHHHHHHHH this is the best thing ever. I’m distraught that I found this out JUST after tossing some aquafaba from the fridge after cooking chickpeas for hummus!

  • I can say with complete certainty, that if booze was an animal product, the amount of vegans in the world would drop by about 90%.

  • Can you use any flour besides garbanzo. I have several flours here but not garbanzo. Sorghum, amaranth? Probably not but have those on hand. Just anxious to try but will probably have to wait until my order of dried garbanzo beans come to make flour.

  • I tried the mayo It’s off the hook. way BETTER than egg mayo. although I will try one alternative next time no or less sugar (I don’t have brown rice syrup). it tastes more like miracle whip with the sugar. the texture is amazing. better than egg mayo. flavor is better than egg mayo. my skin doesn’t break out with this recipe like with egg mayo. and I’ve been a hard core hellman’s mayo guy my whole life. I don’t even like vegan stuff that much usually. and for the record I though the aquafaba is gross as balls!

  • Great video! I use the Ener-G egg replacer in baking, which is potato starch and cream of tartar. I know there’s an egg replacer out there that uses garbanzo beans. I think it’s Neat Egg, which has chia seeds in it. But I LOVE this idea! BTW, you should have a TV show.

  • Just adding a heads-up, the water from other canned beans, even peas works as aquafaba. I’m saying this as I have some red kidney bean aquafaba meringues in the oven, 16 minutes left.

  • Thanks for addressing this topic. Your videos are always helpful and concise. Freezing is good. There is also Vor Aquafaba Powder. It keeps on a shelf for a long time.

  • Thank you so much for this video!! For some reason I have been Aquafaba-hesitant…..excited now to try it! What do you do with all the chickpeas? You can only eat so much hummus……

  • Very interesting I am happy for you. I am Hindu so I am vegetarian the odd craving I might taste chicken but does not go down my stomach if it does it comes back up within 30 mins.
    But that’s no often most of my life in Trinidad WI as a child I was vegetarian. But I love the ideas of the aquafaba butter but I followed a recipe and it was too salty and I really didn’t like the taste of the apple cider vinegar. Can you please advise thank you kindly
    Love Happiness and God Bless
    Continue doing the great job you do on YouTube

  • Ok, so I can’t eat chickpeas (massively painful bloated tummy if I do) and I have been making hummus with white beans instead (cannellini) which has been brilliant. Can one use the Aquafaba from beans as well as chickpeas or is chickpeas the only one that works?

  • Let me just say, you are my GO TO for all of my Vegan cooking and baking! My boyfriend and I look up recipes together and we know if we stumble across one of Dana’s, it’ll be a winner. Question tho: can you overbeat aquafaba?? I had a frustrating experience and haven’t tried since. <3 Love you!

  • Just found your video! I just tried using aquafaba in my chickpea omelet…Usually the batter I make from the chickpea flour is quite dense and flat, but whipping the aquafaba and adding it to the batter gave me a fluffier, more “egg-like” omelet texture! Gotta love that bean water!!

  • I’m just here because someone suggested I try aquafaba instead of eggs in a desperate failed attempt at a bread recipe and I was like “Aquafaba is that?!?!?!?! Since I’m allergic to corn, I can’t go dairy, eggs, grains, meat, tap water, soaps, detergents, glues, yeast, salt, medications, vitamins, gas, and basicially the entire grocery store and beyond. Corn free recipes, and go! hint. only organic single ingredient. https://responsibletechnology.org/wp-content/uploads/2017/06/Corn-Products-Derivatives-06-06-17.pdf

  • It actually looks like an omelet. I’ve seen other videos on this recipe and they haven’t come close. You, ma’am, have Nailed it.. Thanks so much �� ���� ��

  • I used apple juice in the past to make muffins egg free it was easily as tastie as with the egg, same ratio as you used with this. But will try this for savoury, just need to find a hummus recipe. Thanks

  • It’s never too old to learn from young people today. Thank you kindly my dear you have changed my life for forever I am from West Indies living in Canada for 50 years every week I use chick pea and have been just using the peas only now I am more then happy to use that water that’s in the chick pea tin. Thank you I just love all the things you can do with aquafaba. Blessings

  • I just did, but it’s desgusting. Been vegan for a year now and live trying new recipes but this combination is not good. Acidic after taste and bitter at first, there’s no way it could be a substitute for the egg ones.

  • It’s ridiculous how certain groups of people just claim to have discovered or invented nearly everything they’ve ever encountered. Chick pea water has been a part of east indian vegan cuisine FOR CENTURIES!! A simple google search will confirm this. Show some respect, do your homework and give credit where it’s due.

  • I really enjoy your content! Educational and jammy, and you seem like a great person! So now Im rushing home to eat, im really excited at this point! Haha

  • I tried this and it was like a pancake texture. It was good but I couldn’t find the recipe on your site. There was no latest recipe in menu. Thank you though I can work with this. I’m struggling giving up egg white omelette.

  • Thanks for this one. My efforts had been pretty bad with chick pea liquid because I had no directions. Will definitely try all these (except the whisky sour.)

  • curious what is the whiteness around the eyes? I heard chia and flaxseeds can replace egg too or is aquafaba more effective replacement?

  • OH-Em-Gee!!! I knew this stuff was good, but I had no idea it would do all of the things you have mentioned! Super excited to start using it more. Thank you so much for sharing. Love your channel!:-)

  • This looks delicious! I’ve made a omelette with just the chickpea flour, I would have never thought to use the aquafaba! Thanks so much for sharing this tip

  • Are you JELOUS by any chance?? Because I am NOT in love. And if you are another STUMBLE in my way for that reason, I declare you the Word of God(Matthew 18:7; Rom. 12:19; MATTHEW 7:2). Because I DO NOT have to marry no one with the “thinking” NONSENSE MANIPULATION. Just please who?? I know what I like and what I want. So BACK OFF marrying me with whoever you feel like. It is NOT going to happen!!☝��. CONCEITED spirit(BITCH), not your way.

  • If you pressure cook aqua faba with cornstarch for about 5 minutes it makes a thick eggy like custard that can be used to make a vegan version of pecan pie and the eggy like custard/frosting on German Chocolate Cake.

  • Super informative video Jac! I’ve heard the aquafaba from butter beans (I think Lima beans?) is even better than aquafaba from chickpeas, but I haven’t tried it myself.

  • curious what is the whiteness around the eyes? I heard chia and flaxseeds can replace egg too or is aquafaba more effective replacement?

  • OOOoooffffffffff holy snrf i wish i can make it with date syrup too MMMMmmmmzzzz OOOoooofffffffffffff ��������������������������������������

  • I read that this is horrible for you: https://www.meghantelpner.com/blog/what-is-aquafaba-and-why-i-wont-use-it/

    That’s one of several sources that scared me off.

  • I’ve read that aquafaba is really loaded with bean sugars, like raffinose, and can be hard on people with intestinal sensitivities. Is this a concern?

  • OMG! I have used chick peas for 50 years and countless time but never new what to do with the liquid so ended up throwing it away. i tried to find out whether it was nutritious and good for you.

  • Great vid but I avoid tin as much as poss and make my chickpeas the old fashioned soak em and pressure cook em. I have tried the quantities before from other tutorials with little success but I will review again after seeing things. Thanks Kitchen Queen ☆

  • This is my first time enjoying your YouTube channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.

  • Thanks! I was just telling a friend my muffins were so dense and my baking goods were too dry with flaxmeal eggs. I will be trying aguafaba tomorrow!! Yay!

  • Delicious look I’ve been waiting for this recipe for some time. They are to suck their fingers. You never stop surprising in the kitchen. Bravo for you ����������

  • How long does the aquafaba stay good in the frig? Do you know if it would still whip up for meringue if its been previously frozen?

  • Yo man you guys got that aqua faba on deck???!! That’s some vegan wizardry..great video guys, definitely an inspiration for my channel.

  • Thanks for the extra info about this. I have been trying to use chick pea water or brine, for years, and still have not ever gotten it to work the way it is professed to work. I don’t know why. But I will try again, aided with extra info.

  • It’s interesting to see that you can make meringues in this way but as a non-vegan I have to say that a meringue is not a meringue unless sandwiched between whipped double cream. Maybe there’s a vegan-cream substitute out there?

  • Can you use any flour besides garbanzo. I have several flours here but not garbanzo. Sorghum, amaranth? Probably not but have those on hand. Just anxious to try but will probably have to wait until my order of dried garbanzo beans come to make flour.

  • Super informative video Jac! I’ve heard the aquafaba from butter beans (I think Lima beans?) is even better than aquafaba from chickpeas, but I haven’t tried it myself.

  • How long does the aquafaba stay good in the frig? Do you know if it would still whip up for meringue if its been previously frozen?

  • Does it make you gassy using the liquid of chickpeas?? Embarrassed to ask, but you hear that chickpeas need to be rinsed thoroughly to prevent discomfort in the tummy. I am genuine in asking this cause Chickpeas can upset my digestive system like this. “Blush”…..but I still love chickpeas…lhehe!

  • So if it’s 10 times less protein as egg could you reduce it some how to make it more potent, i.e. evaporate the water? I would guess heating may change the protein like it does egg so it may not be useful anymore.

  • You say to allow the water to reduce from 1 cup to 1.5 cups but you keep the lid on the pot while its boiling. Isn’t that a bit inefficient?

  • I tried aquafaba whipped cream. sadly i hated it.. I’m sure its great for its other uses but I really didn’t like it as whipped cream

  • Ah! When you showed the texture and said it’s like egg whites, I was like: Oh that’s what i’ll use to try egg cocktail recipies! Now I am in pain though, I’ve been drinking whiskey sour for years not knowing there were eggs… O_o…. Anyway, great video, thank you so much! This is a must have.