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! Continue reading Homemade Aquafaba→
This naturally blue lemon ice cream is naturally colored with butterfly pea tea! And even if it’s vegan, the ice cream is so creamy because it’s made with whipped aquafaba!
I’m still intrigued by the dark ink blue of butterfly pea tea! It’s so easy to dye food naturally blue with butterfly pea flowers – easier than making homemade natural blue food coloring with red cabbage – and it has no taste whatsoever! That’s great because it doesn’t overpower other flavors. The ice cream is flavored with lemon zest – no lemon juice – because natural food coloring is ph-sensitive.