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.
Homemade Aquafaba
This recipe yields about 1 1/4 – 1 1/2 cups aquafaba (300 – 360g).
Ingredients:
- 1/2 cup dry chickpeas
- 2 cups water
Directions:
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.
Oh wow this looks DIVINE, great recipe! xo
Thanks, Jae! 🙂
Super interesting – I’ve never even heard of this!
Thanks for stopping by, Elizabeth! 😀
I never realised what this was. It is so easy to make your self too! Fab, thanks for teaching this to us xx
Thanks, Maria! 😀 Yes, it’s really easy to make aquafaba from scratch!
This is something I’d love to try in the future. I’ve heard so many good things about this aquafaba. Thanks for sharing and or joining this week’s Fiesta Friday party! x
Thanks, Jhuls! 🙂
A great alternative to eggs – Thanks for sharing at the What’s for Dinner party.
Thanks for stopping by!
This is so different, I can’t wait to give this a try! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thanks, Helen! 😀
Wow. There you go!! #MummyMondays
Thanks for dropping by!
A new word for me, aquafaba. That aquafaba meringue and whipped aquafaba with the berries looks like a pure delight! Thanks for sharing this at Fiesta Friday!
Thank you so much! 😀
Something so simple and yet so versitile to use is so many recipes! I love this! Thanks so much for sharing on the Homestead Blog Hop. Keep ’em coming 🙂
Thanks, Kelly! 🙂