Aqua-fabulous!

Stop pouring this amazing liquid down the drain.

Beans and legumes. Is there anything they can’t do?

Nutritious, simple, versatile. The basis of everything from fasolada to hummus to anko.

But did you know that when you drain a can of beans or chickpeas you’re throwing away another amazing ingredient?

Aquafaba is the name given to the cooking and storing liquid from beans and chickpeas and it turns out it makes an excellent  vegan egg replacer.

“A good rule of thumb is to use one tablespoon of aquafaba for one egg yolk, two tablespoons for one egg white or three tablespoons for one whole egg,” says Dr. Sonali Ruder, author of The Foodie Physician

Simply reserve the water from your chickpeas (in a sealed container it will last in the fridge for several days or you can separate it into portions and freeze) and add it to recipes where you would usually use egg.

Aquafaba doesn’t set with heat, the way eggs do, but it’s perfect for making meringues, cakes, cookie dough, chocolate mousse, fudge, cocktails, ice cream, buttercream, brownies…the list goes on!

There’s a whole community of aquafaba-fans on Facebook who are experimenting with new recipes and techniques. Check out their amazing results here.

Feature photo by Gaelle Marcel on Unsplash

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