A guide to aquafaba: What it is, methods, tips and tricks, and several recipes for how to use it.

Aquafaba (/ ˌɑːkwəˈfɑːbə /) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.

Mar 22, 2017 · We turned to aquafaba again and again while developing recipes for Vegan for Everybody, and so we learned an awful lot about the stuff and how to work with it. Here are some …

Apr 14, 2025 · Learn how to make aquafaba from scratch or a can of beans, how to store it, and the many ways you can use it in your cooking and baking.

Aug 26, 2020 · If you’re not familiar, aquafaba is the viscous liquid left over when you drain a can of chickpeas. And magically, it acts almost like egg whites when used in baking, including being …

Jul 12, 2023 · Aquafaba is an egg alternative. Learn how to use it and the role it can play in your diet.

Aquafaba is the slightly vicous liquid found in canned garbanzo beans and its a magical ingredient that can be used as a vegan egg replacer in baking. "Aqua" and "faba" literally translate to "water" and …

Feb 20, 2025 · Step by step pictures, frequently asked questions, egg ratios, tips, and more are covered in this vegan aquafaba guide and recipe.

Jul 24, 2023 · What is aquafaba? Aquafaba is the liquid found in canned or cooked chickpeas, which, when whipped, mimics the properties of egg whites. The term “aquafaba” is derived from Latin, …

3 days ago · Aquafaba is the liquid found in cooked or tinned chickpeas and other legumes, which is increasingly being used as a functional ingredient in home cooking. Its natural starch and protein …