Some of the greatest discoveries in the world were complete accidents. Serendipitously, as some might say! As was the case for aquafaba—the liquid we usually discard from a jar of chickpeas (also known as garbanzo beans). This now-popular liquid has become a common egg substitute. It’s great for vegans or plant-based baking and cocktails that […]

5 Ways to Use Aquafaba

Some of the greatest discoveries in the world were complete accidents. Serendipitously, as some might say!

As was the case for aquafaba—the liquid we usually discard from a jar of chickpeas (also known as garbanzo beans).

This now-popular liquid has become a common egg substitute. It’s great for vegans or plant-based baking and cocktails that call for egg white when, well, you don’t want to use egg white!

Of course, it doesn’t have the same nutritional value of eggs by any means. But there are plenty of other ways to make use of it!

Since we’ve reduced animal products in our diets (me entirely, Will mostly), we’ve been consuming a lot more beans & legumes. And because there are a number of ingredients & recipes I want to try, I might as well make use of the aquafaba from our canned chickpeas!

Things-to-Try List

Meringue

Namely, I really want to make a pavlova or Louise cake—like this one by Ottolenghi!

Mayonnaise ✅

I stopped buying mayonnaise and mayonnaise-like condiments last year. My husband has bought 1 or 2 jars out of convenience, but I’ve almost exclusively made it from scratch for a while now. And no, I’m not being pretentious; it’s actually much easier than it sounds!

I just tried this recipe by Minimalist Baker and added a lot more salt & substituted dijon mustard in lieu of mustard powder. I’ll probably try a couple more recipes to see what we like best, but my only concern is how expensive sunflower oil is. Perhaps I’ll try some other oils instead.

Chocolate Mousse

This is one of my husband’s favourite desserts! It was one of the first desserts I ever made for him (for his 28th birthday, if I remember correctly). I’ve made chocolate mousse using aquafaba a couple years ago, but I’d like to level it up, maybe by infusing it with tea.

I wonder what makes a better mousse: aquafaba or silken tofu?

Cakes & Pancakes

Rainbow Plant Life has a great guide on how to substitute eggs in your baking. I actually made this recipe last year and my in-laws loved it!

I haven’t yet tried using aquafaba in pancakes, waffles, or muffins. But based on my experience with the olive oil cake, I feel like they would turn out very soft & moist—will report back!

Marshmallows

My family camped (okay—RV-ed) pretty regularly when I was a kid and I remember roasting marshmallows as one of the best activities! Also, is there anything better than whipped cream & marshmallows on your toasty hot chocolate in the winter? I think not.

I know it’s not even Spring yet, but I cannot wait to make this recipe by Health Little Vittles next Winter! Very hygge indeed.

Have you tried anything else with aquafaba? What’s your favourite thing to make with it?

P.S. And if you’re into it, here are 10 pumpkin recipes to try anytime of the year.

  1. […] Started the week by preparing some condiments. In particular, vegan cream cheese and mayonnaise with aquafaba. […]

  2. […] 5 ways to use up that brine from your canned chickpeas (i.e. […]

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