Aquafaba Guide: How to Use Chickpea Liquid as a Vegan Egg Substitute
Have you ever drained a can of chickpeas and poured the liquid down the sink? If so, you've been throwing away one of the most magical, versatile ingredients in plant-based cooking: aquafaba.
What once started as an accidental discovery has revolutionised vegan baking and cooking. Today, aquafaba is recognised globally as a natural, affordable, and incredibly effective vegan egg replacer.
Whether you want to bake fluffy vegan meringues, whip up a light chocolate mousse, or bind a savoury veggie patty, this guide covers everything you need to know about cooking with aquafaba.
What is Aquafaba?
The word aquafaba comes from the Latin words for water (aqua) and bean (faba). Quite literally, it is the leftover cooking liquid from legumes.
While you can technically make aquafaba from scratch by boiling dried beans, the easiest and most reliable method is simply using the liquid drained straight from a can of unsalted chickpeas (garbanzo beans) or white beans. This translucent, slightly viscous liquid consists of a unique blend of starches, proteins, and soluble solids that mimic the properties of egg whites.
How to Use Aquafaba: The Egg Conversion Ratio
If you are modifying a traditional recipe to be vegan, you can swap out eggs for aquafaba using these simple ratios:
- 1 Whole Egg = 3 tablespoons of aquafaba (unwhipped)
- 1 Egg White = 2 tablespoons of aquafaba (unwhipped)
✔️Chef’s Tip: For best results, your bean liquid should have a slightly viscous, syrupy consistency. If it seems too watery straight out of the can, simmer it on the stove for a few minutes to reduce and thicken it before cooling.
How to Whip Aquafaba
One of the most mind-blowing characteristics of aquafaba is its ability to whip into stiff peaks, just like egg whites.
- Prep your tools: Ensure your mixing bowl and beaters are completely clean and free of oil or grease (oil will prevent the liquid from fluffing up).
- Whip it: Pour the aquafaba into a bowl and use a hand mixer or stand mixer on high speed. It typically takes 5 to 6 minutes of continuous whipping to reach soft peaks, and 10 minutes or more for stiff peaks.
- Use a stabilizer: If you are making meringues or marshmallows, add a pinch of cream of tartar (about 1/8 teaspoon per can of liquid) to help the foam hold its structure.
Sweet and Savoury Culinary Uses
Because chickpea liquid has a completely neutral flavour once baked or cooked, it can be used across an endless variety of dishes.
Biscoff Meringue Pie: a creamy, indulgent biscoff filling topped with chocolate ganache and vegan torched meringue
Sweet Treats:
- Pies & Pavlovas: The ultimate test of aquafaba, resulting in airy textures.
- Meringues & Macarons: Adds structure and lightness to delicate sweet treats.
- Tiramisu & Ice Cream: Creates a feathery creamy texture when whipped – ideal for tiramisu cream and ice creams.
Vegan sausage rolls, made with tofu and nut sausage mince encased in golden and flaky puff pastry.
Savoury Delights:
- Sausage Rolls, Veggie Patties & Okonomiyaki: Acts as a binder, holding all ingredients together.
- Vegan Mayonnaise: Emulsifies beautifully with oil and lemon juice or vinegar to create a creamy spread.
- Fluffy Omelettes & Quiches: Adding a few tablespoons of lightly whisked aquafaba into your tofu or chickpea-flour batter introduces tiny pockets of air, preventing your vegan ‘egg’ dishes from turning out dense or rubbery.
Discover more sweet and savoury recipes using aquafaba on our Vegan Easy Recipe Directory.
Ready to Start Your Vegan Journey?
Aquafaba is just one of the hundreds of incredible plant-based hacks that make eating vegan easy, affordable, and delicious.
If you’re looking for more kitchen inspiration, meal plans, and expert guidance, join our guided Free 30-Day Vegan Challenge today.
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FAQs
Does aquafaba make food taste like chickpeas or beans?
Not at all! While raw aquafaba has a slight legume scent straight out of the can, this disappears once it is whipped, cooked, or baked. When combined with ingredients like sugar, vanilla, cocoa, or savoury spices, the flavour becomes entirely neutral.
Can you freeze leftover aquafaba?
Yes, aquafaba freezes quite well. If you open a can of chickpeas but don’t need the liquid right away, pour it into an ice cube tray. Freeze the cubes, then transfer them to a freezer-safe bag for up to 3 months.
Tip: Freeze them in measured amounts; e.g. 1 tablespoon per cube, so you know exactly how much to thaw for your next recipe.
Does aquafaba work the same if it’s salted or from different beans?
For sweet recipes like macarons, meringues or tiramisu, it is highly recommended to use unsalted canned chickpeas to avoid a savoury aftertaste. While the liquid from black beans or kidney beans works similarly, it will discolour your dish. For light-coloured creams and baking, chickpea water or white cannellini bean water gives the cleanest look and flavour.