Aquafaba

Aquafaba is the new trend in vegan baking and egg-free baking. It’s easy, healthy, and versatile! You can whip it up to use in place of egg whites, or just use the juice (chickpea brine) for whole egg baking.

Total Time

15hr

5.0

1 Rating

Author: Cotter Crunch

Servings:

Ingredients

•

1 can
(15 oz)

GOYA® Chick Peas

•

1/4 tsp

Cream of Tartar

or White Vinegar

•

1/2 cup

Powdered Confectioners Sugar

or Caster Sugar

(optional)

•

1 tsp

Vanilla Extract

(optional)

Cooking Instructions

Drain the liquid from GOYA® Chick Peas (1 can) into a medium-sized mixing bowl.

Using a hand mixer or stand mixer, whisk the brine until foamy, about 1 minute. Next, add the Cream of Tartar (1/4 tsp) , if planning on using aquafaba as an egg white replacement and Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (1/2 cup) if using as whipped cream.

Whip aquafaba on high speed until it becomes very fluffy and forms semi-stiff peaks, around 5 to 7 minutes.

Store in the refrigerator in an airtight container for 1-2 days. However, after 24 hours it starts to deflate!

Author's Notes

You can use a hand mixer as well. Takes around 10-15 minutes at medium-high speed. Keep holding it and moving it around.

You can store it just like egg white in the fridge or freezer. Store in the freezer in ice cube trays to last longer.

It’s recommended you add 1/4 cream of tartar if you are adding to oil/fats.

Add powdered sugar if you want it sweetened and use a “whipped cream” replacement or froth.

Use it in place of egg whites in baking. Or use the liquid reduced in place of whole eggs.

Nutrition Per Serving

CALORIES

153

FAT

2.1 g

PROTEIN

5.2 g

CARBS

28.4 g