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How to make Aquafaba from scratch - Homemade Aquafaba recipe - Plant-based egg replacer by Foodomania

Homemade Aquafaba


  • Author: Kavitha Ramaswamy
  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Total Time: 9 hours
  • Yield: 2 cups 1x
  • Diet: Vegan

Description

Aquafaba is nothing but bean water. It works really well as a plant-based egg substitute and is used in many vegetarian and vegan recipes!


Scale

Ingredients

  • 1 cup dried Chickpeas
  • Water
  • 1/4 tsp Cream of Tartar

Instructions

Cook the Chickpeas

  • Wash and soak 1 cup of dry Chickpeas overnight. Discard the water
  • Add the chickpeas to a pot or a pressure cooker
  • Cover completely with water (around 4-5 cups)
  • If cooking in a pan/cooking pot: Bring the pot of water and chickpeas to a boil, reduce the heat, lid slightly ajar, cook on simmer for 25-30 minutes or until chickpeas are soft
  • If cooking in a pressure cooker: Lid on, whistle on, cook for 10-12 whistles. Let the pressure release and test if chickpeas are cooked
  • Once the chickpeas are cooked, drain and reserve the liquid in a bowl
  • Use the cooked chickpeas in any recipes you want or store in the refrigerator. Use within a week

Making Aquafaba

  • Add the liquid to a cooking pot
  • Bring it to a boil and simmer it for 5-8 minutes or until the mixture reduces by 1/4th
  • Let the aquafaba liquid cool completely
  • Store the liquid in a mason or glass jar in the refrigerator for up to 7 days

Whipping the Aquafaba

  • Add 1/2 cup of cold aquafaba liquid into a clean bowl (use a large bowl as whipping will increase volume)
  • Add 1/8 to 1/4 tsp Cream of Tartar
  • Whip by an electric mixer to your desired thickness.
  • It would take anywhere between 8-20 minutes, depending on how thick you want your aquafaba to be. Patience is key!

Uses of the AquafabaMeringues, pavlova, macarons, mousse, cakes, ice-cream & more


Notes

  • You can also use the water from a can of chickpeas – just reserve the liquid and whip it until you have stiff peaks
  • Cream of Tartar helps stabilize the aquafaba
  • It is best to use the aquafaba within 3 days for best results
  • The trick to whipping aquafaba is to use a hand or stand mixer. Whipping by hand is not advisable for it would take a very long time to form the peaks
  • The viscous liquid in itself has a strong “bean-y” smell but works very well in both sweet and savory recipes. Once whipped, it is hard to tell that it is made from bean liquid
  • Category: How-To

Keywords: aquafaba, how to make aquafaba, chickpea water, plant-based egg replacer, egg substitute