How to Make Aquafaba (Ultimate Guide)
- PREP 10min
- TOTAL 10min
Aquafaba is the starchy liquid in which beans have been cooked (especially chickpeas). It is also the liquid in a can of beans. It can be used in many ways (see our article). We use it most often as an egg replacer.
Aquafaba can be used as an egg replacer in three ways: (1) lightly whisked as a binder in cookies, pancakes and muffins, (2) whipped into soft peaks and folded into batters that benefit from added airiness like waffles, muffins and cupcakes, and (3) whipped into stiff peaks and used to make meringue, ice cream or vegan macarons.
When choosing which state to use aquafaba in, you will most likely need it lightly whisked or whipped into soft peaks. Lightly whisked aquafaba does a fine job in most recipes, but you will likely see even better results when you substitute that with whipped aquafaba. The recipe below is for whipped aquafaba.
You Will Need
1 (15oz) can no salt added chickpeas or 1/2 cup reduced chickpea cooking liquid, see notes
1/4 teaspoon cream of tartar
Directions
Vigorously shake the unopened can of chickpeas, and then open and drain the beans, reserving the liquid. If there are lots of little bits of beans in the liquid, pour it through a fine mesh strainer to remove them.
Lightly whisk the liquid, then measure the amount of aquafaba you need. As a guide, you will need three tablespoons of liquid when substituting a whole egg and two tablespoons when substituting one egg white.
Choose how you would like to add the aquafaba to your recipe: lightly whisked or whipped.
For lightly whisked, add the measured liquid to a wide bowl and beat by hand with a wire whisk until it looks frothy, about 1 minute. You do not need to add the cream of tartar.
For whipped aquafaba, add the measured amount to a stand mixer fitted with the whisk attachment. Add the cream of tartar, and then turn the mixer on.
Whip on high speed until your desired fluffiness. This takes some time, so be patient. We usually stop mixing after 4 to 5 minutes. Remove the whisk and turn it upside down to tell when it is properly whipped. Soft peaks will hold at first and then slowly melt back into themselves after a second. Firm peaks will hold and look more distinct, but the tips will still fold back on themselves. Be careful not to overwhip as this can cause it to lose its airiness and deflate.
Adam and Joanne's Tips
- Cooking chickpeas for aquafaba: Canned chickpea liquid is the most foolproof option for aquafaba. However, you can make it using the leftover cooking liquid from cooking chickpeas. If you are making it from scratch, you will need to remove the cooked beans, and then simmer the cooking liquid until thickened and it resembles the viscosity of the liquid that comes out of a can of beans. Tips for doing this are provided in the article above.
- Don’t have a stand mixer? Try a hand mixer or food processor instead. The stand mixer is the best tool, but the other two appliances will work in a pinch.
- How long does aquafaba last? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for 3 months. For ease, consider freezing it in tablespoons in an ice cube tray. When it’s completely frozen, pop the frozen aquafaba out from the tray, and then place it into a resealable freezer-safe bag or container and freeze for months. When ready to use it, thaw the number of tablespoon cubes you need in the fridge, and then use them in your recipes.
- The nutrition facts provided below are estimates. We used data from this website (all about aquafaba).