Did you know that you can make egg free desserts from an unlikely source – Whipped Chickpea Juice? It’s true - and it’s called aquafaba! Aquafaba can be a great vegan-friendly egg white replacement and it's actually surprisingly simple to make. In this article, you’ll learn how to make aquafaba, how to store it, whip it and what to make with it. Get ready to impress your family and friends with recipes made from whipped chickpea juice!
Here is another one of my posts in the series of ingredient 101s. I love to write about everything there is to know about some specific ingredients like What is Fleur de Sel or What is Buckwheat Flour or Complete guide to spaghetti squash and much more.
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💭 What is aquafaba?
Aquafaba is the name given to chickpea juice. Aquafaba is the liquid you get when you cook or drain a can of chickpeas. And it's one of the most versatile ingredients you'll ever come across.
Before being whipped, chickpea juice has a yellowish color, as you can see in the picture below.
If you buy canned chickpeas, aquafaba is the liquid in the chickpea can or jar.
On the other hand, if you buy dry chickpeas and cook them yourself, in this case, it is the water in which you cook the chickpeas.
Warning : do not confuse the water the chickpeas are cooked in, with the water they soak before being cooked. The soaking water is not consumable, you should throw it away.
It is a great egg replacement
Chickpea juice's most magical quality is its ability to whip to a stiff, fluffy foam exactly like egg whites. This is why it is the best egg replacement whenever a recipe calls for beaten egg whites.
You can store it in an airtight container in the fridge for up to 4 days.
Yes! It freezes extremely well. Put the aquafaba in a freezer proof container and pop it in the freezer to use it later.
Thaw it completely before using it in a recipe.
It can last 3 to 4 days stored in the fridge. Or a few weeks in the freezer.
🎥 How to whip aquafaba?
Like egg whites, chickpea juice is most easily whipped with an electric hand or stand mixer, but this process can be done by hand with a wire whisk as well.
To whip it, start with a clean, grease-free bowl and whisk attachment and begin to process it. Large, foamy bubbles will begin to appear. Soon it will transform to loose foam. You’ll stop your mixer when the chickpea foam has reached a firm and robust state. When you turn your bowl upside down the chickpea foam should stick to the bowl.
📖 What to make with it
There are many ways to use it : in a cake, or to make vegan meringues, macarons, cookies, chocolate mousse and much more.
My personal favorite way of using it, is to make this delicious Fluffy Aquafaba Chocolate Mousse :
🍲 Other egg free recipes you might like
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📋 Recipe / Recette
Whipped Chickpea Juice
- 200 grams (1 cup) dried chickpeas
- 2 liters (8 cups) water
- Soak dried chickpeas in one liter (4 cups) of water for about 10 hours (you can leave them to soak overnight).
- Discard soaking water (as it is not consumable) and rinse the chickpeas.
- Place chickpeas into a saucepan and cover with 1 liter (4 cups) of water.
- Cover the saucepan with a lid and bring to the boil. Then decrease the heat to low-medium and simmer for 60 to 90 minutes (until chickpeas are tender).
- Once the chickpeas are cooked, turn the heat off and leave them to cool down completely in their cooking water.
- Using a slotted spoon, remove chickpeas from the cooking water. And there you are: this chickpea cooking water is your chickpea juice that can be whipped! You should get about ½ liter (2 cups) of chickpea juice (a.k.a aquafaba).
- To whip this chickpea juice, start with a clean, grease-free bowl and whisk attachment and begin to process it. Large, foamy bubbles will begin to appear. Soon it will transform to loose foam. You’ll stop your mixer when the chickpea foam has reached a firm and robust state. When you turn your bowl upside down the chickpea foam should stick to the bowl.