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.
-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 just like egg white in fridge or freezer. Store in freezer in ice cubes trays to last longer.
-It’s recommended you add 1/4 cream of tartar for if you are adding to oil/fats.
-Add powdered sugar if you want it sweetened and to 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.
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Strain the liquid from the
Canned Chickpeas (1 can)
. This leftover liquid is known as aquafaba.
Transfer the aquafaba to a mixer bowl and mix on medium of medium high for about ten minutes until peaks start to form.
Store the aquafaba in the fridge or freezer for later use. If you are adding it to a recipe with oils or fats, mix in
Cream of Tartar (1/4 cup)
Or, if using it to replace whipped cream, add
Powdered Confectioners Sugar (to taste)