Have you ever thrown chickpea water down the drain? You could be throwing away one of plant-based cooking’s best-kept secrets: Aquafaba. That cloudy liquid has ushered in a new era in vegan kitchens as a miracle egg replacement. It whips, binds and emulsifies with ease.
Aquafaba shows us that sustainability and creativity can walk hand-in-hand, as we use foam atop every drink, fluffy meringues, mayonnaise, and creamy textures. Whether you are vegan, allergic to eggs, or can’t stand anything fussy, aquafaba has food possibilities you never even dreamed of.
This guide will teach you how to use aquafaba in sweet and savory recipes, troubleshoot common errors, delve into its fascinating science and discover applications outside of cooking. Are you ready to turn the water you’ve soaked your dried beans into culinary gold? Let’s begin!
How to Make and Store Aquafaba Properly
You may wonder how to make and store aquafaba before diving in and preparing vegan aquafaba recipes. Whether you’re working with canned chickpeas or have the foresight to cook them from scratch, you’ll want to follow this simple procedure to get reliable results, every time.
What is Aquafaba Made From?
Aquafaba is the viscous cooking liquid that remains after you cook legumes, especially chickpeas. Chickpeas are best as they have a neutral taste and are the right texture. Substitute the liquid from light-colored beans, such as white beans or cannellini.
Pro Tip: Dark beans, such as black or kidney beans, also create aquafaba, but their intense color and flavor are not ideal for desserts or light sauces.
How to Make Aquafaba at Home
There are two main ways to get aquafaba:
Aquafaba from Canned Chickpeas
- Simply drain a can of unsalted chickpeas.
- The liquid you collect is ready-to-use aquafaba.
- Typically, 3 tablespoons of aquafaba = 1 egg.
Aquafaba from Dried Chickpeas
- Soak chickpeas overnight and cook them until tender.
- Reduce the cooking liquid by simmering until it reaches a slightly thick, egg-white-like consistency.
- Let it cool before using.
Note: Use only the cooking liquid, not the soaking water.
Aquafaba Storage Tips
Once you’ve made or drained your aquafaba, proper storage is key to keeping it fresh and functional.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Pour into ice cube trays for easy portioning. Once frozen, transfer to a freezer bag – lasts up to 3 months.
- Label: Always note the date and whether it’s from canned or cooked beans.
Can You Use Aquafaba from Other Beans?
Yes! While chickpeas are preferred, here’s a quick guide:
Avoid: Using aquafaba from heavily salted or spiced canned beans.
Top Aquafaba Uses in Vegan Baking & Desserts
Aquafaba is a game-changer when it comes to baking without eggs. It substitutes for eggs by binding, leavening and foaming, and no animal goes anywhere near it. From cakes to meringues, aquafaba can achieve textures previously difficult in vegan baking.
Aquafaba as a Vegan Egg Substitute
Aquafaba is your best solution for replacing eggs in countless recipes:
- 3 tbsp aquafaba = 1 whole egg
- 2 tbsp aquafaba = 1 egg white
Great for cakes, brownies, cookies, and recipes where eggs work as a moisture or a binder.
Perfect Aquafaba Meringues, Macarons & Pavlova
One of the most famous uses of aquafaba is creating stiff peaks for:
- Vegan Meringues: Crisp on the outside, chewy on the inside.
- Aquafaba Macarons: Delicate French treats, now fully plant-based.
- Vegan Pavlova: Light, airy, and topped with fruits.
Tip: If you add a pinch of cream of tartar to the egg whites, the foam will be stabilized.
How to Make Vegan Chocolate Mousse & Whipped Cream
- Chocolate Mousse: Mix melted dark chocolate with whipped aquafaba for an airy, indulgent dessert.
- Whipped Cream: Sweeten lightly and whip until soft peaks form – perfect for cakes or hot cocoa.
Aquafaba Frosting, Buttercream & Royal Icing
Create smooth, glossy frostings without dairy or eggs:
- Pipeable aquafaba buttercream for cupcakes.
- Elegant royal icing for cookies and gingerbread houses.
Gluten-Free Baking with Aquafaba
If you’re avoiding gluten, aquafaba can help:
- Acts as a binder where gluten is missing.
- Improves moisture and structure in recipes using almond flour, coconut flour, or oat flour.
- Great for gluten-free vegan cakes, muffins, and breads.
Aquafaba Pancakes, Waffles, Brownies & Muffins
Use aquafaba to:
- Make fluffy vegan pancakes and crispy waffles.
- Achieve fudgy textures in eggless brownies.
- Keep muffins light and moist without dairy or eggs.
Ice Cream, Fudge & Marshmallow Fluff
Aquafaba helps create:
- Vegan ice cream with a creamy mouthfeel.
- Soft, chewy fudge without condensed milk.
- Homemade marshmallow fluff for s’mores or dessert toppings.
Savory Aquafaba Recipes You Need to Try
Aquafaba isn’t just for dessert. Its binding and emulsifying prowess makes it a secret player in savory vegan cooking. Aquafaba imparts body and richness without cream or eggs, from creamy sauces to eggless spreads.
Vegan Mayonnaise & Aioli with Aquafaba
Forget store-bought vegan mayo, making your own is simple with aquafaba!
- Blend aquafaba with oil, mustard, lemon juice, and a pinch of salt.
- Result: A silky, rich vegan mayonnaise or a garlicky aioli.
Pro Tip: Use neutral oils like sunflower or canola for the best flavor.
Salad Dressings & Sauces
Aquafaba acts as a natural emulsifier, creating creamy dressings without dairy:
- Caesar-style vegan dressing
- Egg-free ranch or tahini-based sauces
- Smooth, pourable textures without separating.
Aquafaba in Hummus & Soups
- Add a few tablespoons of aquafaba to your hummus for an extra light and fluffy texture.
- Stir into soups or stews as a thickener without altering flavor, perfect for creamy vegan chowders or bisques.
Binding Agent in Veggie Burgers & Falafel
Tired of crumbly veggie patties?
- Use aquafaba as a binder to hold together:
- Vegan burgers
- Falafel
- Veggie meatballs
- It replaces eggs while keeping recipes moist and cohesive.
Aquafaba Cheese & Dairy-Free Spreads
Aquafaba can help emulsify and stabilize:
- Vegan cheese sauces
- Sliceable plant-based cheese blocks
- Creamy spreads for sandwiches or crackers.
It blends smoothly with ingredients like cashews, nutritional yeast, and agar-agar for homemade cheese alternatives.
Aquafaba in Drinks & Cocktails
That silky foam atop classic cocktails? It’s usually egg whites. But it provides a great plant-based alternative – with all the same fluffy results, but no animal byproducts.
How to Use Aquafaba for Cocktail Foam
Aquafaba mimics egg whites by creating a stable, velvety foam when shaken vigorously. Just 1 tablespoon of aquafaba replaces one egg white in most cocktail recipes.
- Adds a luxurious mouthfeel.
- No flavor interference – neutral taste.
- 100% vegan and allergy-friendly.
Vegan Whiskey Sour & Other Classic Drinks
Revamp classic drinks:
- Vegan Whiskey Sour: Bourbon, lemon juice, syrup, and aquafaba (for the traditional froth).
- Pisco Sour: Substitute egg whites without affecting the texture.
- Gin Fizz: Fluffy, cloud-like foam with a hint of the botanical.
Tip: Start with a dry shake, without the ice, to create the most foam, then shake with ice.
Aquafaba as an Emulsifier in Beverages
Beyond cocktails, aquafaba can:
- Stabilize non-dairy lattes or specialty drinks.
- Create foamy toppings for mocktails and dessert beverages.
- Act as a thickener in creamy vegan shakes.
Creative Aquafaba Uses You Didn’t Know About
The potential of aquafaba is much broader than baking and sauces, however. Here are a few surprising ways to use this versatile ingredient.
Aquafaba in Keto or Low-Carb Recipes
Though derived from beans, aquafaba is low in calories and carbs:
- Use aquafaba to add volume and texture without significant carbs.
- Great for keto vegan pancakes, sauces, and dressings.
- Avoid sweetened or salted canned versions for best results.
Tip: Always check nutritional labels if strict keto is your goal.
Pet-Friendly Treats: Is Aquafaba Safe for Dogs?
Aquafaba is a binder that you could use in homemade vegan dog treats:
- Use unsalted, plain aquafaba.
- Avoid adding harmful ingredients like garlic or onions.
- Always consult your vet before introducing new foods to pets.
DIY Cosmetic Uses: Aquafaba for Hair and Skin Care
Though not scientifically proven, some DIY enthusiasts experiment with aquafaba in:
- Vegan face masks for hydration.
- Hair masks for light protein treatments.
- Natural foaming agent in homemade cleansers.
Note: As with all things, patch tests are always an essential first step since these are experimental uses.
Commercial Products Using Aquafaba
Aquafaba’s popularity has inspired brands to use it in:
- Vegan mayonnaise (e.g., Fabanaise)
- Egg-free baking mixes and desserts
- Plant-based spreads and sauces
This trend highlights aquafaba’s role in the future of sustainable, plant-based food innovation.
Zero-Waste Cooking: How Aquafaba Reduces Food Waste
Instead of pouring chickpea water down the drain, using aquafaba is a smart zero-waste kitchen practice:
- Turns a by-product into a versatile ingredient.
- Supports eco-friendly cooking by maximizing every part of your food.
- Ideal for anyone aiming for a sustainable vegan lifestyle.
Troubleshooting Aquafaba: Common Mistakes & Easy Fixes
Aquafaba is so powerful, but it can be fussy in those first steps. If your meringue falls or mayo breaks, fear not-fix various common problems this way.
Why Won’t My Aquafaba Whip?
If the stiff peaks are just not happening:
- Too Liquidy: Boil until thick like egg whites.
- Greasy Tools: Ensure that your bowl and whisk are clean and dry.
- No Stabilizer: Add a pinch of cream of tartar or lemon juice.
- Be Patient: Aquafaba takes about 8 to 10 minutes to beat with a mixer.
How to Stabilize Aquafaba Foam
For lasting, firm peaks:
- Use cold aquafaba straight from the fridge.
- Add stabilizers like:
- Cream of tartar
- Lemon juice
- A small amount of sugar (especially for desserts)
Tip: Don’t over-whip. Once you reach stiff peaks, stop to avoid breaking down the structure.
Rescuing a Collapsed Meringue or Broken Mayo
- Meringue Collapsed?
- Try re-whipping with a bit more stabilizer.
- If over-whipped, start fresh – it’s hard to recover once it separates.
- Vegan Mayo Split?
- Slowly drizzle in more oil while blending at high speed.
- If it won’t come back together, add a teaspoon of aquafaba and blend again.
Ingredients That Can Ruin Aquafaba
- Oil Residue: Always clean utensils thoroughly.
- Acidic Ingredients: Use sparingly until foam forms.
- Salted or Spiced Aquafaba: Avoid using aquafaba from pre-seasoned canned beans for sweet recipes.
The Science Behind Aquafaba’s Magic
Aquafaba may sound like kitchen sorcery, but there is legitimate science behind its egg-like behavior! If you know how it works, you can produce consistent results.
How Do Proteins, Starches & Saponins Make Aquafaba Work?
Aquafaba contains a unique combination of:
- Proteins: These create structure, similar to the proteins in egg whites.
- Starches: Help with thickening and stabilizing mixtures.
- Saponins: Natural compounds that create foam when whipped (also found in soapwort and quinoa).
This trio allows aquafaba to:
- Foam like egg whites.
- Emulsify like yolks (think mayo!).
- Bind ingredients together in baking.
It’s not just water, it’s a concentrated solution of plant-based magic!
Aquafaba vs. Egg Whites
Aquafaba whipping may take time, but it’s worth it if you’re vegan, have an egg allergy, or enjoy a kitchen challenge.
Is Aquafaba Healthy? Nutritional Facts & Myths
- Low in Calories & Fat: Around 3-5 calories per tablespoon.
- Minimal Protein: Unlike eggs, aquafaba doesn’t offer much nutritional value.
- Best viewed as a functional ingredient rather than a nutrient source.
Myth-Buster: Aquafaba is not “high-protein” – it’s valued for texture, not nutrition.
Concerns: BPA, Anti-Nutrients & Digestion
- BPA: If using canned beans, opt for BPA-free cans.
- Anti-Nutrients: Some worry about lectins or saponins, but amounts in aquafaba are minimal and safe for most people.
- Digestive Sensitivity: Those with legume intolerance should use aquafaba in moderation.
Flavor Pairing Guide: What Works Best with Aquafaba
Its flavor is mild, almost non-existent, but with the right ingredients, your recipes will shine, sweet or savory.
Sweet Pairings: Best Flavors for Aquafaba Desserts
Aquafaba is perfect for light, airy sweets where flavors shine through. Top pairings include:
- Chocolate: Rich and decadent – ideal for mousses and fudge.
- Vanilla: Classic for meringues, whipped cream, and frostings.
- Citrus: Lemon, lime, or orange zest balances sweetness in pavlovas and cakes.
- Berries: Fresh or compote-style for toppings and fillings.
- Almond & Coconut: Great in macarons and gluten-free baking.
Tip: A splash of vanilla extract can mask any residual bean flavor in delicate desserts.
Savory Pairings: Elevate Sauces & Spreads
For savory recipes, aquafaba complements:
- Garlic & Herbs: Essential for aioli, dressings, and dips.
- Mustard & Lemon Juice: Classic emulsifiers for vegan mayonnaise.
- Nutritional Yeast: Adds a cheesy, umami flavor in vegan cheese sauces.
- Spices: Paprika, cumin, or turmeric for bold spreads and sauces.
What to Avoid: Ingredients That Can Ruin Aquafaba
Some ingredients interfere with aquafaba’s structure or flavor:
- Too Much Acid: Lemon juice or vinegar should be used carefully when whipping aquafaba – too much can collapse foam.
- Oily Residue: Fats can prevent aquafaba from whipping properly.
- Highly Spiced or Salted Aquafaba: If using canned bean liquid, avoid versions with added flavors for sweet recipes.
Pro Tips for Flavor Success
- Always taste tests before finalizing recipes.
- For desserts, a pinch of sugar helps stabilize foam and improves flavor.
- For savory dishes, balance aquafaba’s neutrality with bold seasoning.
Conclusion: Why Aquafaba Deserves a Place in Every Kitchen
From ethereal meringues to silky mayonnaise and bubbly cocktails, aquafaba proves creativity thrives in the kitchen. Whether vegan, allergic to eggs, or cooking sustainably, aquafaba expands your options without sacrificing texture or flavor.
Next time you open chickpeas, don’t pour the liquid down the drain, turn it into something amazing!
Quick Aquafaba Recipes to Get You Started
Here’s a starter pack of easy recipes to experiment with:
3-Minute Vegan Aquafaba Mayo
- 3 tbsp aquafaba
- 1 tsp mustard
- 1 tbsp lemon juice
- 1 cup neutral oil
- Blend until creamy!
Easy Aquafaba Meringues
- ½ cup aquafaba
- ¼ tsp cream of tartar
- ½ cup sugar
- Whip to stiff peaks, bake at low heat until crisp.
Vegan Whiskey Sour
- 2 oz whiskey
- ¾ oz lemon juice
- ¾ oz simple syrup
- 1 tbsp aquafaba
- Shake well (dry shake first), then serve over ice.
FAQs About Aquafaba Uses
Can I freeze aquafaba?
Yes, freeze in ice cube trays for easy portions.
Does aquafaba taste like beans?
No, it’s subtle if appropriately used.
Is aquafaba healthy?
It’s low-calorie but not a major nutrient source. Think of it as a functional ingredient.
