Vegans, start your ovens, it’s time to start baking ALL the good stuff.
Have you tried aquafaba yet? Heard of it? It’s essentially bean water – and the egg replacer you’ve been dreaming of.
The liquid from chickpeas and cooked legumes is somewhat thick and viscous and has a very similar consistency to raw egg whites – as such, aquafaba can be used in a number of recipes. When the bean water is whipped up, it holds stiff peaks and can be used in meringues, whipped creams, mousses, frostings . . . even made into things like marshmallows, cheese, butter, and mayo. In baking, aquafaba can be used to make cakes, waffles, cookies, and breads. Yes, we’re serious. It’s go time.
If you’re thinking “but wait, I hate chickpeas!” just hold on a minute. The final result in something like a meringue or frosting will not taste like the bean, it will take on the flavor from whatever else you’re baking with (like cocoa, vanilla, strawberry, etc.) but will perhaps have a bit more starchiness than something made with an egg.
But if you’re really not into chickpeas, there are other options! You can try the liquid from cooked soybeans (soy water – even tofu water!), or from other legumes like cannellini beans or butter beans.
So if you have a can of chickpeas in the cabinet, don’t empty the liquid into the sink! Save that stuff! You can cook beans over the stove or in a slow cooker to make the aquafaba yourself.
Ready to get started? Try these aquafaba recipes from Pinterest and get baking!
Source: Pop Sugar