aquafaba recipe picks

You may have heard of aquafaba ('water-bean') by now. Who would have
thought that the next big thing to sweep across the vegan nation would have
been something as simple - and as icky - as the brine from legumes? It might
have something to do with the fact that not only is this liquid shaping out to
be the perfect egg replacer, its also one of the cheapest and most accessible
replacers around - all you need is a can, or packet, of legumes, chickpeas being
the bean du jour.
Using juice straight from the can is the easiest method, though slowly cooking
dried beans in water for a few hours until the water turns to aquafaba will give
you similar results. Even water from packaged tofu and peas is aquafaba!
Remember, if your bean-juice is too watery, reduce it until it turns the same
consistency as egg whites. If using aquafaba to make fluffy things
like Yorkshire puddings and light cakes, remember to whisk it first until it turns
white and foamy, then fold it into the batter using a metal spoon to keep those
bubbles from popping. Use three tablespoons of aquafaba per egg - but don't
ive by that rule.
Learn more about this magic formula and its origins, document your
experiments and most importantly get creative! Here are 13 of our top
aquafaba recipes to get you started.

1) Simple meringues

Vegan meringues! This is where the fun originally started, whipping up the bean
foam to create something so alike to its eggy counterpart. A simple aquafaba
meringue recipe can be found here, while the above image
demonstrates Vegan Lass's scrumptious addition of vegan lemon curd. Get her
recipe here.

2) Pavlova

If you can make vegan meringues, you can make yummy vegan pavlovas too.
Get the recipe here.

3) Lemon meringue pie

With the news that some vegan restaurants in the States are already starting to
roll out aquafaba-inspired lemon meringue pies, you could wait until your local
cafe cottons on... or not! Get the recipe here.

4) Mousse au chocolat

This chocolatey delight even has air bubbles. Get the recipe here.

5) Nougat and fudge

Try Goose's experimental nougat recipe here, or have a look at Tina's great
divinity fudge recipe, here.

6) Baked Alaska

Chocolate sponge, ice cream and meringue - how can you say no to this godly
combination? Get the recipehere.

7) Strawberry ice cream

"Once that liquid starts fluffing up, it becomes addictive!". Get the recipe for
fluffy ice cream here.

8) Buttercream

All made possible with the magic of aquafaba. Get the recipe here.

9) Marshmallow fluff

Another thing you can use as frosting, stick in 's'mores' or eat out of the bowl!
Get the recipe here.

10) Brownies

Yep, adding whisked aquafaba to baked goods like brownies and muffins does
wonders for a moist consistency. Get the recipe for 'perfect brownies' here.

11) Macarons

The possibilities with macarons are endless. Try the awesome snickers
macarons pictured above, or perhaps these cookie dough macarons will take
your fancy?

12) Gluten-free cinnamon blondies

We can't forget our gluten-intolerant friends - and what better way to use up
those cans upon cans of chickpeas lying around after your experiments? These
fragrant chickpea blondies have an added moistness to them if you add in
roughly two-three tbsp of aquafaba, whisked. Get the full recipe here.

13) Mayo

It's not all about the sugar. Aquafaba also gives mayo that extra oomph. Get the
recipe here.

Additional aquafaba take-aways

Budding vegan chefs have generally found that using the juice from low-sodium
white beans tastes the best, with chickpeas (garbanzo beans) being the
preferred legume of choice.
You can use the juice in which you boil you beans, or take it straight from the
can.

What's your favourite aquafaba recipe? Comment below!

By Ali Ryland

Comments
On Thu, 21/05/2015 - 16:35, Vegan Lass (not verified) commented:

Thank you!

For sharing my photo!

reply
On Thu, 21/05/2015 - 17:43, ali.ryland commented:

Recipe
If you get the recipe for the lemon curd meringues up we'll be happy to put it
on :)

reply
On Thu, 21/05/2015 - 18:05, Nina Olofsson (not verified) commented:

Tunnocks Tea Cakes/Krembo/Skumbollar/Fldeboller

This is something that has been missing in a vegan version - untill aquafaba
came along! It's called different names in different parts of the world. Aquafaba
does an amazing job of replacing raw egg whites. Enjoy the marzipan bottoms,
with marshmallow fluff covered in crisp dark chocolate :)
http://plantepusherne.dk/worlds-first-vegan-tunnocks-tea-cake/
reply
On Thu, 21/05/2015 - 18:49, Jenn (not verified) commented:

Thanks for sharing my

Thanks for sharing my Cinnamon Chickpea Blondies! Wow, aquafaba is

certainly taking the world by storm, isn't it? I can't wait to try your suggestion of
adding 2-3 tbsp to the blondies!
reply
On Sat, 23/05/2015 - 00:08, Vegan Lass (not verified) commented:

:)

It'll be up this weekend - I promise! I'll let you know when it's good to go. :)
reply
On Sat, 23/05/2015 - 12:24, Vegan Lass (not verified) commented:

Recipe up now!

Recipe up now! Welcome to your weekend bake. :)

http://www.veganlass.com/blog/2015/5/16/vegan-lemon-meringues-withwhipped-cream-and-lemon-curd-filling
reply
On Thu, 18/06/2015 - 16:39, Susanna Farley (not verified) commented:

Aquafaba

Where can I purchase this, please? I live in London, or can buy online.
reply
On Thu, 18/06/2015 - 16:47, ali.ryland commented:

Chickpeas!
Just buy a can of chickpeas and use the water from it. Lidl's brand works best I
hear. Other bean juices can be used to, generally white beans are better like
chickpeas and butterbeans.

reply
On Mon, 22/06/2015 - 21:37, Lynsey (not verified) commented:

Mayo
OMG it really works! I bought a can of chickpeas from LIDL today for 35p and
used some of the water to make mayonnaise. I didn't quite follow the recipe
here, just used what I had in the house. Here's my version: 20ml white wine
vinegar 1/2 tsp English mustard paste Pinch sea salt 60ml aquafaba 150ml
sunflower oil Combine the first 4 ingredients in a bowl (I actually used a widebrimmed half litre measuring jug) and blend briefly with a hand-held blender.
Then carry on blending as you drizzle the oil in. Mine didn't start to thicken until
I'd added about 130ml of oil and I stopped when it was still liquid but nice and
thick (150ml). After an hour or so in the fridge it's as good as any bought mayo
I've ever had. Will try with garlic and olive oil for alioli. Just amazing!
reply
On Wed, 01/07/2015 - 15:23, Marilyn Mate' (not verified) commented:

Aquafaba! Wonderful!

I was very delighted and excited to discover your recipes. I wonder who thought
this up? The familiar garbanzo bean has glamorous, more decadent side.
reply
On Fri, 10/07/2015 - 18:52, Franca (not verified) commented:

Chocolate orange mousse

Best chocolate orange mousse recipe! It's AMAZING

https://ohmygoodnessvegan.wordpress.com/2015/06/29/bubbly-veganchocolate-orange-mousse-recipe/
reply
On Wed, 15/07/2015 - 05:45, Jan Smith (not verified) commented:

Aqafaba

What's the best way to store aqufaba if not going to use it straight away?
reply
On Tue, 21/07/2015 - 17:57, Tejal Solanki (not verified) commented:

re. bread

Itried 1st time the meringues usinv AF. They turn out wonderful. My question is
has anyone tried it for making sandwich bread? TIA
reply
On Thu, 30/07/2015 - 15:23, Susanna Farley (not verified) commented:

Aquafaba
Oh dear, August promises to be a very windy month with all this aquafaba ice
cream and desserts! This seems to be the one (big) drawback with this product,
otherwise it seems a great addition to the possibilities of vegan cuisine.