Aquafaba is the thick liquid that is left after your beans and legumes have been cooked until softened. This liquid has similar properties to egg whites and is often used as an egg replacement in baked goods such as breads, cookies, and many other recipes that call for eggs. It is also used a lot in making icing and whipped Although this liquid may not be a perfect solution for all recipes, it definitely allows plant based food artists to express their creative culinary talents. This also levels the playing field in a world dominated by beautifully displayed junk food and heavily processed consumption items. Many recipes that have been shelved due to not having adequete substitutes for the multitude of animal based ingredients can now be created and enjoyed in the small plant based world.
3 tbsp of aquafaba = 1 whole egg
2 tbsp of aquafaba = 1 egg white
1 cup dried chickpeas
4 cups spring water
2 tbsp sea moss gel (optional)
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>64oz mason jar (for soaking chickpeas)<
>32oz mason jar (for filtering the aquafaba)<
Soak chickpeas overnight
Soaked chickpeas will grow to more than twice the size of dried chickpeas. So be sure to use a large enough jar and only fill it 1/3 or less, then add spring water.
Drain, rinse, and discard bad chickpeas.
We use a large strainer over our sink and rinse the chickpeas thoroughly. We look for any holes or dark spots on the chickpeas and remove them from the strainer.
Fill small to medium sized pot with water and bring to a boil.
Add 3 cups of chickpeas to pot.
1) The water should be between 1 and 2 inches above the chickpeas
2) Water should be no less than 2 inches from the top of the pot rim.
3) Cook chickpeas until soft enough to squish easily between your fingers.
(approx. 1 1/2 hours on medium high heat in pot)
4) May have to leave cover half way on and reduce heat to avoid over spill.
5) You can leave the top off and boil on high if you have a small fan to blow the white foam build up away from rim. This may require you to keep adding water until the chickpeas are cooked.
If you have a pressure cooker, you can just place the water and chickpeas inside, lock the lid and cook. It only takes around 10 minutes for the chickpeas to cook when the pressure cooker has reached maximum pressure. However, It takes 10-15 minutes for this pressure to build, and around 20 minutes for the pressure to release naturally. Total cook time with pressure cooker is roughly 45 minutes.
Once chickpeas are cooled. Use a strainer and separate the liquid from the chickpeas.
If you would like to make the aquafaba a little thicker, then here are our two options.
1) Place the aquafaba on the stove and simmer for approximately 15 minutes or until half the liquid has dissolved.
2) Place the aquafaba on the stove and add 2 tbsp of sea moss gel. boil on high for 3-5 minutes until sea moss has dissolved.
Allow the aquafaba to cool.
Filter aquafaba with fine mesh strainer into a glass jar.
Pour glass jar contents into clean ice tray and place in freezer until ready to use.
Keep in mind that 1 ice cube is approximately 2 tbsp.
On average, 2 tbsp of aquafaba will be a rough equivalent to 1 egg in baked goods and the majority of recipes that require egg.
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After reading this article, if you are still unsure how to make your own aquafaba, then just press play on the video below