If you’ve found this page you’re likely curious about aquafaba!
What is it?
- It’s is the liquid leftover from cooked chickpeas. You can obtain it two ways:
- 1) Drain a can of chickpeas and reserve the liquid. Or,
- 2) Cook your own chickpeas and reserve the leftover cooking liquid. The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time consuming.
- Beginners should rely on aquafaba from canned chickpeas for ease!
How do you whip it?
- The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results in my experience. I use this hand mixerand it works like a dream.
- Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks! It can requirea little practice and patience.
Tips + Tricks?
- My main tip? Buy canned chickpeas instead of making your own from cooked chickeas. My favorite brand is Trader Joe’s Organic Chickpeas.
- My next tipis to throw in some cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer. See it at work in this VIDEO!
How to Use It?
Aquafaba can be used in a number of ways:
- It can be added to recipes unwhippedas an egg binder, such as in these Vegan Gluten Free Sugar Cookies.It can also be used to makeVegan Mayo!
- It can be whipped into semi-stiff peaks and added to recipes as a whipped egg white substitute, such as these Best Vegan Gluten-Free Waffles!
- It can be whipped into stiff peaks and made into things like meringues and macaroons.
Recipes!
Vegan Mayo
Best Vegan Gluten-Free Sugar Cookies
1-Bowl Ginger Cookies
Peanut Butter Cup Cookies (V/GF)
Best Vegan Gluten-Free Waffles
Best Vegan Gluten-Free Cornbread
1-Bowl Vegan Pumpkin Roll (GF)
1-Bowl Pumpkin Cake (V/GF)
Best Almond Meal Chocolate Chip Cookies (V/GF)
30-Minute Baked Vegan Chocolate Donuts (GF)
Because aquafaba is such a recent discovery – only in the last few years – there are tons of uses that are yet to be explored! So be creative, use these methods and recipes as a starter guide, and go from there!
If you discover new creations, share them down below in the comments! And be sure to tag your aquafaba creations #minimalistbaker on Instagram so we can see. Cheers, friends!
How to Make Aquafaba
A step-by-step guide to aquafaba! What is it? How do you whip it? How do you use it? What recipes can I use it in? All of your questions are answered here!
Author Minimalist Baker
Prep Time 6 minutes minutes
Total Time 6 minutes minutes
Servings 1 (~2 cups whipped)
Course Egg Replacer
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
US Customary – Metric
- 1 15-ounce can chickpeas (drained LIQUID RESERVED- that’s the aquafaba // beans set aside for another use)
- 1/8 tsp cream of tartar (optional // the trick to a better whip!)
Instructions
Drain your chickpeas and reserve the liquid – then you have aquafaba! Place in a large mixing bowl to whip!
The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.
Whip your aquafaba to desired thickness. It generally requires 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks.
Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, such as in theseVegan Gluten Free Sugar Cookies. 2) It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as theseVegan Gluten Free Waffles! 3) It can be whipped into stiff peaks and made into things likeEasy Vegan Macaroonsand meringues. It can also be used to makeVegan Mayo!
Because aquafaba is such a recent discovery – only in the last few years – there are tons of uses that are yet to be explored yet! So be creative, use these methods and recipes as a starter guide, and go from there! If you discover new creations, share them down below in the comments!
Video
Notes
*Aquafaba was certainly not my discovery, only one that I have learned about and enjoyed exploring on my own. For more information, there is a whole website devoted to the origins of aquafaba and its uses!
*1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.
*Nutrition information represents one 15-ounce can worth of aquafaba, which has minimal calories.
Nutrition (1 of 1 servings)
Serving: 1 serving Calories: 15 Carbohydrates: 3 g Protein: 0.8 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2.7 mg Potassium: 59 mg Fiber: 0 g Sugar: 1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5.87 mg Iron: 0.41 mg
Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Sue Thornley says
Hi, how long woukd this last in a fridge, or can it he frozen please. Thank you
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Support @ Minimalist Baker saysHi Sue, it will keep in the refrigerator for 2-3 days. We wouldn’t recommend freezing it. Hope that helps!
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Elise DeCarolis says
Hi! I have been trying to perfect a nougat recipe. I made it a long time ago, before I stopped eating eggs and it would come out pretty fluffy. I am looking for 3 musketeer consistency. I have been trialing it with substituting aquafaba, but I can’t get it to be all that fluffy. I feel like I am missing something with how aquafaba whips up (maybe not as much as egg whites?) or how it reacts when hot syrup is added to it (deflates more?) I wasn’t sure if you had experience with this, but your thoughts would be appreciated! Thank you!
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- Support @ Minimalist Baker says
Hi Elise, you’re spot on! It doesn’t get as fluffy as egg whites and does deflate a little when adding oil, syrup, or other liquid ingredients. We find it works well in a lot of recipes to replace whipped egg whites, but if a recipe relies heavily on the texture of egg whites, aquafaba can fall short as a replacement. Hope that helps!
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Andrew Hibbard says
I have an allergy to white eggs can I use aquafaba with cornstarch for frying?
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- Support @ Minimalist Baker says
Hi Andrew, hmm, we haven’t tried that, but it might work! It probably won’t bind as strongly, but should help a little.
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Scott Edward Mercer says
I’ve heard it’s not healthy for elderly or pregnant people to eat the cooking liquid of any dried beans.
I always can my own beans beacause I rince the beans very well prior to processing.
I wonder if the canned peas were left on the shelf longer if it might whip up better?
Scott
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Deb says
Do not consume (eat) uncooked beans or juices from uncooked beans.
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Kaz says
Hey Scott was just reading your comment and I literally just tried making my first aquafaba meringues. Because I was only trialling this and therefore wasn’t too concerned about waste I used a can of four bean mix juices that were in fact outside of the best before date on the tin (were fine, not off at all, just not a ‘new fresh tinned product’). They’re in the oven now, so too soon to see how they cook up, but the beans juice whipped up almost identical to egg whites. Don’t know if that helps you as I haven’t seen whether there’s any major difference between an out of date, so to speak, and a fresher canned batch. But as far as I can tell it’s been very successful.
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Amanda says
I want to use Aquafaba to replace 3 eggs in a zucchini slice. Does the Aquafaba need to be whipped or just used as it is?
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- Support @ Minimalist Baker says
Hi Amanda, we’d recommend whipping it for cakes (and similar baked goods).
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Miss Debbie A Cook says
Good Afternoon
I have made a Aquafaba Christmas pudding for the first time ever, can i store any left over christmas pudding cooked or uncooked in freezer or on a shelf until next year?
Once id prepped the pudding i didnt give it any thought that the aquafaba has to be stored correctly?
Thankyou so much
Kind regards
Debbie
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- Support @ Minimalist Baker says
Hi Debbie, we haven’t made Christmas pudding so we’re not sure, but looking at a few recipes online, we’d think storing it in the freezer after cooking would be best. Hope that helps!
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Miss Debbie Ann Cook says
Thankyou very much for your comments.
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Faith says
Hi, I use the aquafava from my pressure-cooked chickpeas. It actually took 1/2 hour for it to become a nice whipped consistency.
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IDA SOEKOE says
I whipped the aquafaba until it formed stiff peaks for meringue, and it held its shape on the the baking sheet, but the minute it went into the oven it started spreading. It ended up being one flat, square pancake! Why ??? Can anybody please help?
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- Support @ Minimalist Baker says
Hi Ida, did you add sugar to it? Plain aquafaba will just melt into nothingness, unfortunately. We don’t have a recipe for it, but there are resources online for vegan meringues with aquafaba!
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IDA SOEKOE says
Thank you, I did add sugar and I followed an aquafaba meringue recipe together with yours, but I don’t think I shall try that again.
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Jan Capaldi says
Can I use an immersion blender instead of handheld mixer to make aquafaba? If yes, please let me know any tips for success – thanks!
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- Support @ Minimalist Baker says
Hi Jan, we haven’t tried that, but we think it might work!
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REBECCA STAMBAUGH says
I simply save the cooked chickpea water to use like broth. For instance after I soak black beans etc over night, I drain then cook them in the chickpea water. For this I add vegetable bouillon and lots of garlic.
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- Support @ Minimalist Baker says
Amazing! Thank you for sharing, Rebecca!
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KS says
what can I use instead of cream of tartar?
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- Support @ Minimalist Baker says
We aren’t sure of a great sub for it, but it’s optional so feel free to skip it!
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Bob says
Unfortunately, having undertaken a tasting a couple of days ago, it isn’t a great substitute for egg whites in co*cktails as there is a slight aroma of chick peas and a texture and mouth feel that is quite detectable.
Linda says
If this works with chickpea liquid, would it work similarly with any other bean liquid? For example, white kidney beans or navy beans for white fluff, or black beans which would be camouflaged in chocolate recipes.
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- Support @ Minimalist Baker says
Hmm, good question! We think it probably would!
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Perla says
I need to replace 5 eggs in a bread recipe with aquafaba. How much aquafaba do I need?
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- Support @ Minimalist Baker says
Hi Perla, 5 eggs is equivalent to a little less than 1 cup aquafaba. Keep in mind though that if a recipe calls for a large amount of eggs like that, it may be providing a structural element that could be tricky to replicate with aquafaba. Let us know if you try it!
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Kolea says
This was a great recipe to use in place of whipped cream on the pavlova! I used Full Circle brand organic chickpeas and there was more than 1/2 cup per can. I had to sieve some bits out. I added even more cream of tartar and used 3T powdered sugar per 3/4 cup liquid. Still tasted a bit beany to me, so I added some almond extract.
Whipped to soft peaks and it did NOT hold overnight. Whipped it again 2 hours before serving and it became foamy again. I recommend whipping it right before serving.
I did a “what’s the secret ingredient?” while we ate it, which stumped everyone! :)Reply
- Support @ Minimalist Baker says
Fun! Thanks for the great review and for sharing your experience, Kolea!
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Barbs says
When you say. It became foamy again, do you mean like whipped cream or
More runny than that?Reply
Cassandra Hanson says
Should the chickpeas be ‘no salt added’ for making aquafaba or does it matter? I want to use as a substitute for egg whites in a co*cktail. Thanks.
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- Support @ Minimalist Baker says
No salt added would probably be ideal for a co*cktail!
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Dawn kiron says
What would be the ratio, if I wanted to use the Aquafaba to replace oil?
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- Support @ Minimalist Baker says
Hi Dawn, it will depend on the recipe, but generally we’d suggest 1-1.
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Linda says
Can this be used to make gluten free bread in a bread machine?
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- Support @ Minimalist Baker says
Hi Linda, we haven’t tried using aquafaba in gluten free bread and don’t have much experience with bread machines. Let us know how it goes if you try it!
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Chris says
Could you add the replacement ratio to the recipe above? From searching comments, it looks like it’s 3 Tbsp Aquafaba to replace 1 egg, but there is a limit (see an Angel Food Cake comment). Is 1 Tbsp liquid just 1 egg white (binding agent), or a whole egg? What does that translate to once whipped? Is there another ingredient you recommend to bring in the “eggy” flavor of the yolk? (I am allergic to eggs, and use duck eggs sometimes, but have to limit those).
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- Support @ Minimalist Baker says
Hi Chris, in the notes we shared that “1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba”. Once whipped, 1/2 cup aquafaba is ~comparable to 2-3 chicken egg whites. Hope this helps!
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Chris says
I did see the notes section, but knowing how much liquid aquafaba becomes how much whipped aquafaba isn’t that helpful. The conversion was in the unquoted part, because it’s not in the recipe.
Since the recipe is for an egg replacer, perhaps the recipe could say 1 serving (~3 egg whites) at the top, instead of the not-as-useful (~2 cups whipped)
That way, someone can just print the recipe and keep it, rather than checking the comments to know how many egg whites are being replaced by the egg replacer recipe.
Also, any responses to the other questions I asked?
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Monica says
Chris, For that eggy flavor you can try an Indian spice called black salt or kala namak. It smells sulphurry and it’s what we use in our tofu scramble to give it more of an egg flavor. Also a touch of turmeric will make it yellow so that it looks more like egg- I hope this helps.
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Tracey says
Can the liquid from a can of black beans be used as aquafaba ?
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- Support @ Minimalist Baker says
Hi Tracey, we haven’t tried it but to our knowledge the liquid from chickpeas is unique and other beans don’t create the same results. Hope this helps!
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Grace says
Yes. They all whip up.But the tyoe of bean does change the flavor. I’ve used pinto, black, red, and garbanzo liquid. They all work great.
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Melinda says
I made a lemon “pudding” and used monkfruit as the sweetener. 15 calories and it satisfied my sweet tooth. And I wonder if it could be frozen for a frozen treat
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Melinda! We think the texture would change with freezing, but let us know if you try it!
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Joseph Banchik says
I’m a meat eater, but I wanted to use this for a mousse. How much sugar would I need to add and how far in advance could I make this without the aquafaba deflating?
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Octavia says
I need the aquafaba to have a minimum shelf life of 14 days. If I add apples cider vinegar and lemon juice to the whipped aquafaba, will I get 14 days shelf life?
Thank you,
OctaviaReply
- Support @ Minimalist Baker says
Hm, we’re not sure! You could freeze the chickpea brine to keep for longer.
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Tav says
I was hoping to find a way to make aquafaba from scratch, but this recipe effectively is to take a can of chickpeas and use the pre-made aquafaba
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Grace says
1 pound of dry beans
6 cups of water
Cook your beans per usual. Then let the beans stay in the bean water at least a few hours. I try to leave mine overnight. Now you can use the liquid.Reply
A. Nuran says
Do you have any directions for making aquafaba from dried beans?
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- Support @ Minimalist Baker says
Hi, We haven’t tried it, but based on our research you essentially save the cooking liquid from your chickpeas and then cook the liquid down on low heat and reduce until it’s slightly thickened. Hope that helps!
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lindy says
How long does Aquafaba keep after it is drained from the can?
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- Support @ Minimalist Baker says
About 4-5 days.
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Ellie says
Hi there!
I’m looking for a substitute for 3 egg whites for a cupcake recipe. The egg whites are whipped and then incorporated inside the batter so ground flaxseed won’t work but looks like this might!What is the measurably quantity of the aquafaba that I need to replace the 3 egg whites? Do I need to whip them before incorporating them in the batter as well?
Please reply soon as I’m going to make the cupcakes this weekend. ThanksReply
- Support @ Minimalist Baker says
Hi Ellie, 3 eggs would be ~9 Tbsp or a little over 1/2 cup aquafaba. We would suggest whipping the aquafaba if the recipe calls for whipped egg whites. Hope that helps! Let us know how it turns out =)
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Ellie says
Thank you! It worked!! I whipped the liquid and then incorporated it in the batter. I actually didn’t measure the amount of the liquid, I put the whole thing in 😂 so I guess it added up to being the amount needed? :)
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- Support @ Minimalist Baker says
Wonderful! We’re so glad to hear it turned out well =)
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Margaret De Luca says
I substituted Aquafaba for eggs in Banana Bread because my grandson is allergic to eggs, actually he has an anaphylactic reaction to eggs. It worked really well.
Don’t whip it just mix it in.Reply
See AlsoAquafaba FAQ- Support @ Minimalist Baker says
We’re so glad it turned out well! Thank you for sharing, Margaret!
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Sovery says
Nice article :)
Do you think it would work in Angel Food cake?
Thank you :)Reply
- Support @ Minimalist Baker says
Hmm, we’re not sure! Since it’s usually such an egg-heavy recipe, we think it might be difficult. Let us know if you try it!
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John says
I’ve tried it in angelfood cake twice. The sponge turns out deflated and does not survive inversion. It makes the saddest mess.
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Barbara says
Hi! I used the chickpea water after cooking chickpeas in my Instapot as an egg substitute. It worked great. I think you need less water when cooking the beans in the Instapot, so there is no need to cook it down or buy the beans in a can.
My daughter is a vegan and I really wanted to make Vermont Johnnycake from my 1965 Ceresota (Heckers) Flour bread book. I used one cup WW Flour, 1 cup unbleached, 1 cup Cornmeal. I used almond milk for the milk, a bit more than 1/2 cup of the chick pea water for the 3 eggs, and 1/4 cup melted (and slightly browned) oat butter and 1/2 cup sunflower oil for the 3/4 c melted shortening. It was light, yummy, and fabulous! Thank you for the help.
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- Support @ Minimalist Baker says
We’re so glad it worked well. Thanks for sharing, Barbara!
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idea says
I’ve read many recipes where you put this in vegan marshmallows! will DEFINITELY be trying!
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- Dana @ Minimalist Baker says
I haven’t tried that yet but let us know if you do!
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farragio says
I’m looking for a substitute for heavy whipping cream for my coffee and was curious if aquafaba would be a viable option? How long does it keep in the fridge?
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- Dana @ Minimalist Baker says
It won’t sub heavy whipping cream, unfortunately. I’d sub coconut cream or this creamer if I were you!
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Tom Shea says
Aquafaba granola turned out great ! I wonder though about the chic pea liquid from the can, doesn’t that cause the “gassy” effect ? Does whipping it nullify the effect ?
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- Support @ Minimalist Baker says
Hi Tom, if you’re sensitive to certain types of carbohydrates or have digestive issues, that could be an issue. But otherwise, it should be fine!
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Tom Shea says
Thanks ! What would you recommend as a substitute, given I want it to be oil free ?
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- Support @ Minimalist Baker says
Hi Tom, we’re not sure of an alternative, sorry!
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Bernadette Simoneau says
Hello
How much do I need to have 3 eggs worth and which I need to mix with sugar – is this possible ?Thanks for your help
BernadettePS LOVE all your recipes and you e changed the vegan-GF life for better ❤️🙏
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- Support @ Minimalist Baker says
Hi Bernadette, 3 eggs would be ~9 Tbsp or a little over 1/2 cup aquafaba. Hope that helps!
Jenny says
I’ve tried to sub this in waffles and your grain-free pancakes recipes, and it’s failed. Both times, the pancake/waffle ended up burning easily and not cooking through. Any ideas why? How critical is the cream of tartar? I haven’t been adding that.
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- Dana @ Minimalist Baker says
Cream of tartar isn’t crucial for cooking, only for texture / rise if making something like meringues. Did you try this recipe by chance? It’s our favorite V / GF waffles with whipped aquafaba.
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Vicki says
Any tips for af that won’t whip up?
I tried to whip my first can tonight and it was so fluffy, tried the 2nd and 3rd can and nothing, we’re they too watery maybe? It was the same brand and same sz can, baffles me!Reply
- Support @ Minimalist Baker says
Hm, yes, it does sound like the brand could be the issue, assuming you are using a hand mixer? Have you tried adding a little bit of cream of tartar? That can help it thicken.
Vicki says
I used a stand mixer, added a bunch of cream of tartar, got it so-so, I’ll have to buy a different brand and get better results
DocSiders says
Folded this whipped aquafaba into a cashew based vegan (relatively low fat) mayonnaise.
Best vegan mayo texture ever… and the new flavor was a good surprise.
Don’t know how long it lasts because the first 3 batches didn’t last more than 2 days (so at least 3 days).
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- Dana @ Minimalist Baker says
Amazing! thanks for sharing!
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Is this recipes safe?
As confirmed by research, the presence of saponins is responsible for the egg white-like foaming effect from whipping chickpea water & Saponins are a class of chemicals present in legumes in significant amounts…
Saponins are a toxic steroid derivative that disrupts red blood cells. They should be avoided during pregnancy as consumption can induce a miscarriage by stimulating uterine blood flow. They also contribute to the development of leaky gut over time by damaging the gut wall.
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- Support @ Minimalist Baker says
Hm, we’re not sure that’s true. There’s plenty of research on the health benefits of saponins, for example: https://pubmed.ncbi.nlm.nih.gov/15117556/.
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Joey says
I appreciate reference, but I suggest also looking at contrasting information. I didn’t find the research you’re referencing through the link you included, nor the related content. https://www.thehealthyhomeeconomist.com/aquafaba-bean-water/
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Matt A. says
Hi Joey,
That article from Healthy Home Economist is not well-researched. The scholarly articles cited by the author actually don’t support the position of the article. Just because something ‘sounds bad’ doesn’t mean that it actually is. For example, cytotoxicity:
“ Cytotoxicity and the chemopreventive role of saponins was also discussed in a number of review papers (Rao and Sung 1995; Konoshima 1996; Shibata 2001; Kerwin 2004; Kim 2008; Bachran et al. 2008; Fuchs et al. 2009). While most of these focus on triterpenoids, and especially on ginseng and soy saponins, chemopreventive and cancer control activity of a steroidal sapogenin—diosgenin has been recently summarized (Raju and Mehta 2009). Cytotoxicity of dioscins was also discussed in a review on bioactive steroid saponins from the Dioscorea genus (Sautour and Mitaine-Offer 2007). Bachran et al. (Bachran et al. 2008) in their review of saponins playing a role in tumor therapy focused on certain groups of compounds, such as dioscins, saikosaponins, julibrosides, avicins, soy and ginseng saponins, and on combinations of saponins and conventional anti-tumorigenic drugs… The study by Zhang et al. was well designed also in another aspect, because the major drawback of cytotoxicity tests summarized in this review, is that only few compare the effect on cancer cells with the effect on normal cells… While all the four compounds exhibited significant cytotoxicity against cancer cells (IC50 2.57–12.20 μmol l−1) they did not affect the growth of primary cultured human astrocytes at concentrations as high as >100 μmol l−1 ”
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2928447/)Additionally, the URL provided by Minimalist Baker includes an icon that clearly says “full text links”, if you click on that it directs you to the full text of the research. In case you find that difficult:
https://www.liebertpub.com/doi/10.1089/109662004322984734?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmedReply
Joey says
Thank you, I appreciate your further research!
ann says
How much aquafaba with cream of tartar makes one egg? Thank.s
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- Support @ Minimalist Baker says
Hi Ann, Generally we recommend 3 Tbsp per 1 small egg, or 1/4 cup per medium egg. I’d start with 3 Tbsp and add 1 Tbsp at a time more as needed to moisten.
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Lori says
Just a quick question to clarify: would it be 1/3 cup of the whipped aquafaba for 1 medium egg or is the 1/3 talking about before it’s whipped and then you use the whole whipped amount? Thank you.
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- Support @ Minimalist Baker says
Hi Lori, we’re not sure where 1/3 is coming from? Perhaps you mean 3 Tbsp? If so, that’s before whipping. Hope that helps!
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Emma says
Can you store the aquafaba that you have drained from a can for later use? And if yes, how and for how long?
- Support @ Minimalist Baker says
Yes! It should last at least 2-3 days, or maybe up to 1 week? Other readers have also mentioned that it can be frozen, but we haven’t tried that.
Lori says
Hello!! I make aquafaba often its wonderful whipped and used as meringue my only issue I add occasionally is when I make pavlova or cookies with it it often times collapses not always but often !!! Not sure if there is away to keep it more stable!! I do use cream of tartar!!! Any suggestions ?? ♥️
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Ming says
Hi! What’s the proper way of storing this? How long does this keep in the fridge? Thanks:)
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- Support @ Minimalist Baker says
Hi Ming, store in a sealed container in the fridge. It will keep for at least 2-3 days, possibly up to 1 week.
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Suz says
Hi :) what would the ratio be for 1 flax egg to aquafaba? Thanks
Reply
- Support @ Minimalist Baker says
Hi Suz, about 1 flax egg per 3 Tbsp aquafaba.
Jess says
Hi! I am making a bagel recipe and needed a substitute for the egg white. It requires 1 large egg white. How much would I need and do I need to whip it?
Thanks in advance!Reply
- Dana @ Minimalist Baker says
~1/4 cup measured before whipping.
ss says
Hi there,
I really need some help, I’d like to use aquafaba as an egg white replacement for a cake, the recipe excerpt is below:
“Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. ” If the recipe doesn’t call for whipping the egg whites, do I just pour the aquafaba in? or should I whisk it a little bit without cream of tarter to get it foamy? Please any help would be much appreciated!!!Reply
- Dana @ Minimalist Baker says
I’d still recommend whipping and a little cream of tartar. Use this corn bread as a loose guide.
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Ss says
Thank you so much for your help!!
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Stephanie says
Hello, I made this and played around and it turned out great. I had UNICO brand Chickpea cans which are 19oz. I made 2 cans as I wanted to have more and freeze it. I added 3 x 1/4 teaspoons tartart and I also added some stevia, some cane sugar, vanilla and artificial almond flavouring. I didn’t measure so I am sorry about that but it smells delicious and tastes good. My daughter is GF, dairy and egg free, nut allergy, but my son who is a harsh food critic tasted it and said it was “pretty good!” I ended up with quite a bit so I froze it in several containers to use over the next month. I used my Kitchen Aid Stand Up Mixer, Whisk attachment and whipped in on the highest the end. It’s not as thick as whipping cream, but it is pretty good. I wouldn’t sandwich it between cakes but more of a messy strawberry shortcake and pile it on the top.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Stephanie! Thanks so much for sharing!
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Katie says
Hello
I own a raw cake business and would want to make a raw lemon tart with an Aquafaba meringue topping. I’m just wondering how the meringue would stand to bring frozen once it is spooned on to the tart? I make a weekly mixed slice box with 6 different flavours and All the boxes are delivered to customers with the slices frozen.
Thank you
Katie 🙂Reply
- Dana @ Minimalist Baker says
I don’t think it would freeze well, but if you try it let us know how it goes!
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Swathy sree Ravi Raj says
Hi, I have made my first vegan whipping cream today. I used icing sugar and chickpea water that I cooked in my home. It was a success, i got stiff peaks but the creame was not stable. Maybe that’s because I didn’t add cream of tartar. Isn’t it necessary to add powered sugar?
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- Dana @ Minimalist Baker says
By stable do you mean it didn’t bake well?
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Kavita Patel says
I have chickpea water and I tried whipping it without cream of tartar because I didn’t get it anywhere and it’s still watery After whipping for 20- 30 mins it’s not stiffing what should I do where did I go wrong with?
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- Support @ Minimalist Baker says
Hi Kavita, are you using homemade or from a can? We’ve only tried with canned chickpea liquid.
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Michelle says
Hi,
I made this, and it whipped up great at first… but then I put it in the fridge to save it for dinner, and about half of it has gone back to being liquid. Is this normal? Do you need to make it and eat it right away, or is there a way of keeping it for longer?
Thanks!Reply
- Dana @ Minimalist Baker says
Yep, it doesn’t store super well and needs to be used right away if whipped. Unwhipped it stays in the fridge for about 5 days.
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Linda S says
Same thing happened to me. I tried reducing the liquid but that didn’t help. Remembered reading it should be super cold so put it in the freezer for and hour. Worked a treat.
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Tim Irvine says
I used the thick liquid off the bottom of some Cento ceci and some rice wine vinegar to make an excellent vinaigrette.
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MCBCHI says
I had great success with canned chickpea liquid buf failed with cannellini bean liquid. I think I put the sugar in too soon and not slowly enough. is there a trick to using other bean liquid?
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- Support @ Minimalist Baker says
We haven’t tried other bean liquids, so we’re not sure!
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Emily says
Hiya- I’ve used canned chickpeas in brine- not the cans with salted water, I assume this is why it didn’t work. I’ve never used the cream of tartar but will give it a try! You can use it to make vegan meringues! Makes a lovely vegan mayo that goes really creamy :)
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Amy says
Hi, does the salt content impact the success of using aquafaba? There are low sodium versions available and if rehydrating, you can control the salt content. Thanks
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- Support @ Minimalist Baker says
We aren’t sure! But we have noticed some brands work better than others.
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Bonnie says
I am only able to find low-salt chick peas in a can; salt is part of the preservative. Salt will impact how the aquafaba whips, so I have gone to making my own from scratch with no salt. Freezes well for future use.
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Jami says
Can you use the liquid from other canned beans? And will it freeze well to use for later if you don’t need all of the liquid?
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- Support @ Minimalist Baker says
Yes, that should work!
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Adele Fodero says
Can cream made with Aquafaba be used in the filling of a sponge cake.
Can this cream be overwippedReply
- Dana @ Minimalist Baker says
It can be over-whipped, but it’s difficult to do. No sure if it can work in a sponge cake! Let us know if you try.
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Angie says
Hello! Have you ever made this and has success in a whip cream dispenser?
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- Dana @ Minimalist Baker says
We haven’t!
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Angie says
Is that something g we could try? How awesome would that be? I’ve tried a few times with no success.. but I’m
No baker ??Reply
Sammmmmmmmm says
Hi! I sadly do not have any mixer (I know, it’s ridic). However, I have an immersion blender, Vitamix w/ wet and dry containers and food processor. Is it possible to whip it with one of these? In the vegan mayo demo in the video, it looks like you use an immersion blender w/ normal attachment/head. Will that work? Ty!
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- Support @ Minimalist Baker says
We haven’t tried it, but we think the immersion blender might work! Let us know how it goes!
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Sammmmmmmmm says
My attempt to immersion blend to meringue consistency did not work for me, LOL. I tried so many methods and ways without a mixer, but ended up having to whip (sadly) by hand. To save a life, I wanted to report back that unless making mayo, you definitely need a mixer or arm strength for days for this to whip up properly. I got a mixer now to avoid sadness in the future!
Ty for your guidance though!!!
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- Support @ Minimalist Baker says
Sorry to hear it was so much work! Thanks for sharing your experience!
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