Homemade aquafaba is amazing stuff! Turn something that you’d usually throw away into vegan whipped cream and vegan meringue. How amazing is that?! Aquafaba is easy to make at home and it tastes much better than store-bought aquafaba.
Aquafaba – sometimes called chickpea brine – is the cooking water of chickpeas (or other legumes). It’s a natural, vegan, plant-based egg replacer. You can use aquafaba as vegan egg substitute for cakes, as binder for vegan burgers, for vegan mayonnaise or vegan cheese, for vegan marshmallows or vegan marshmallow fluff, to make vegan mousse and vegan buttercream, as vegan whipped cream substitute or vegan ice cream base, for vegan chocolate-covered marshmallow cookies, for fluffy vegan waffles and crepes – you can even make vegan meringue or a vegan pavlova with aquafaba!
Most recipes with aquafaba say to use canned aquafaba but homemade aquafaba tastes so much better than the brine of a store-bought can of chickpeas and you know what’s in it! To make aquafaba at home is easy, cheaper than canned aquafaba and you can reduce your waste.
This recipe yields about 1 1/4 – 1 1/2 cups aquafaba (300 – 360g).
- 1/2 cup dry chickpeas
- 2 cups water
Soak the dry chickpeas in plenty of cold water overnight.
Rinse and drain the chickpeas. Add the soaked chickpeas and 2 cups water to a pressure cooker. Pressure cook the chickpeas for 20 minutes. After the cooking time let the pressure release naturally.
Let the chickpeas cool down in the cooking water (aquafaba) to infuse the aquafaba with more protein. More protein means a more stable foam. If you want, you can even let the chickpeas soak in the aquafaba overnight or for up to three days in the fridge.
Remove the chickpeas with a slotted spoon or pour off the aquafaba – use the chickpeas for another recipe (Indian coconut tomato chickpea curry is one of my favorites) and use the homemade aquafaba as natural egg replacer for cakes or vegan meatballs, for vegan meringues, vegan marshmallow fluff …
I haven’t tried it yet, but I’ve read that aquafaba freezes well too.