A Guide to Aquafaba

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Glass mixing bowl of aquafaba for our how to make aquafaba guide

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 mixer and 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 require a 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 tip is 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:

Jar of homemade mayonnaise made with aquafaba

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!

Stirring aquafaba into brownie batter as a delicious egg-free substitute

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
Print
Showing freshly whipped peaks of aquafaba in a bowl
4.67 from 21 votes
Prep Time 6 minutes
Total Time 6 minutes
Servings 1 (~2 cups whipped)
Course Egg Replacer
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

  • 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 these Vegan 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 these Vegan Gluten Free Waffles! 3) It can be whipped into stiff peaks and made into things like Easy Vegan Macaroons and meringues (recipe to come!). It can also be used to make Vegan 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

Comments

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

      • 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • 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 ?? ♥️

  1. 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!!!

  2. 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.

      • 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 🙂

    • 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?

  3. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kavita, are you using homemade or from a can? We’ve only tried with canned chickpea liquid.

    • 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!

      • Avatar for Dana @ Minimalist BakerDana @ 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.

  4. 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.

    • 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?

      • 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 :)

  5. 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

      • 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.

  6. 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?

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but we think the immersion blender might work! Let us know how it goes!

      • 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!!!

  8. Lisa says

    Hi! I love your recipes!!
    I have used only unwhipped aquafaba in recipes. If I wanted to whip it with my stand mixer, would I use a whisk or paddle attachment?

  9. Cat says

    Can I not use cream of tartare since I do not have it? Would it still whip the same way? What does it taste like? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cat, Aquafaba has a mild flavor. You can whip it without the cream of tartar and it will still be okay! Cream of tartar just helps it firm up a little extra.

  10. Diane says

    Can you tell me the exact exchange of aquafaba to one egg? If I am just using as an egg replacer – NOT whipping it…. how much for one egg? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Generally I 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.

      • Laraine Abrahams says

        How much cream of tartar to a quarter cup of chick peas liquid and how much caster sugar please to make vegan meringues? What to add to improve the flavour please – vanilla?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Laraine. I suggest using a very small amount of tartar – less than 1/8th tsp, adding more as needed. As for caster sugar, we haven’t perfected an aquafaba meringue recipe so I can’t advise on the exact amount.

    • liana says

      i;m gonna try making the aquafaba. If the recipe says 1/4 cup, does it mean 1/4 cup of the drained liquid? Is it better to keep the liquid in fridge and whip up whatever amount i need or should i whip up a bigger batch and keep the whipped aquafaba? thx

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Yes, 1/4 cup of the liquid. You can refrigerate it first or use it room temp! It will keep in the fridge for 5 days or so. Once whipped, it won’t stay whipped in the fridge.

  11. Patti says

    Admitting I did not read through all of the comments: what I want to know is does it have a flavor? I.e. can you taste it like it’s chickpea juice?

      • Terry says

        Everyone says it has no taste in baked goods. That may be true but can you tell me if it has a distinct taste / order in just it’s straight whipped form.

        I’m planning on using it as a replacement for egg white foam on the top of a drink so it will not be baked or hidden behind other flavors.

        Also, does it take in flavor easily when folded with something like vanilla or smoke extract

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t tried it that way, but we do think the flavor is fairly mild, so it might work. Let us know if you try it!

  12. Michelle says

    Do you know if it’s better to use the aquafaba at room temperature over refrigerated? I cooked some chick peas last night and saved the liquid, but didn’t have time to make the aquafaba, so it’s in the fridge for now. Thanks!

  13. Crystal says

    I recently moved to the south and my guy loves country fried steak but I always mess up the breading. Until I used this whipped chick pea stuff!!! I just made the most delicious and perfect country fried steak! Thank you so much for the how to! Ps dip em in the fluffy, then the flour/seasoning and freeze, repeat and then cook!

  14. Logan Addison says

    I am wanting to try to add whipped aquafaba to a chickpea brownie recipe i found where the actual beans are replacing the flour, the recipe doesnt call for an egg substitute but i imagine a little fluff would never hurt! My main question is can you replace the cream of tartar with a few tsps of lemon jucie as one could in traditional egg meringue?

  15. Tim says

    A thought, knowing how tasty adzuki bean paste is in Japanese sweets. Mochi filling and yokan for example. Adzuki bean agua might better than chick pea for whipping or merengue, etc.

  16. Maureen says

    Made this. I didn’t quite believe that it would work but it did. Amazing! Now to go make some granola!

    Thank you!

  17. Reem says

    After i whip the aquafaba and stiff peaks form if i leave it for a few minutes even if refrigerated it turns back to liquid, why does this happen?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s the nature of aquafaba. It doesn’t necessary hold its form as egg whites do, in my experience. It has to be used in recipes asap.

      • Maria says

        I used mine straight away to make meringues. I put it in the oven at 180c and looked in on it after a few minutes. It was rising well. Came back 20 mins later to find a pan full of bean water!!!!! What happened?

      • Kristi says

        Cream of tartar is an acid that is why it makes egg whites form firmer peaks. I suspect that is also why it makes the aquafava whip stiffer. So, based on that… if you added lemon juice to your whipped aquafava, may work. Note if you do not have baking powder you can combine cream of tartar and baking soda or stir in your baking soda and then add lemon juice or apple cider vinegar (stir quickly and do not over stir). As soon as the acid hits the baking soda it starts to act. I do this all the time instead of using baking powder….because most baking powder contains aluminum. After you use this a while you will hate the taste of baking powder in baking — it tastes metallic. We are just used to it.

  18. Karen says

    Can aquafaba be frozen and used at a later time? When i am cooking and open a can of chickpeas, I try to save the aquafaba for baking but have ended up throwing it out when it has sat in the fridge for more than a few days without getting around to doing my baking. Wondering if you have ever tried freezing it after opening the can.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, You can freeze aquafaba before whipping. Using an ice cube tray or other measured container is a good way to use easy pre-defined amounts. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irene, did you mean to comment on a different recipe? This one does not contain tapioca flour.

  19. lyo says

    Hi, I was wondering about the strong taste of chickpeas everytime I make aquafaba meringue. I make it from canned chickpeas, and am not able to use it on lemon meringue pie for example because of the taste of it… any ideas? are you having the same problem?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not familiar with that! I think as long as it’s sweetened or infused with a little vanilla I haven’t noticed the chickpea flavor. Sweetener and whipping are key.

      • Nik says

        We just tried this out for meringues last night. Just our first batch, but here’s what we ran into:

        Final product tasted great until the last second. Some sour aftertaste, didn’t taste like chickpeas, but not sure where else the sourness is coming from, maybe cream of tartar?

        Some of the bites of the meringue compressed into really dense almost solid chewy sugar, like if you at an entire ball of cotton candy at once – or if your poured a bit of water on it?

        We live at 4800 ft above sea level. My only guesses are that we either whipped for too long, or not long enough – and we may have needed to bake longer.

        Any thoughts?

        Thanks!!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          The cream of tartar does add some sourness – yes! Not sure about the meringue compressing! It may be an altitude issue.

  20. Bert Mejias says

    I’ve become horribly allergic to all things peanut. And cashew, sunflower seed, ?. Could this work with almond (I think I’m safe there) or something else? I’m not much of a baker, but I should learn…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bert, did you mean to comment on a different recipe? This recipe doesn’t have peanuts, but we’d be happy to provide guidance if you share which recipe you were hoping to make.

    • Kristina says

      I’ve been using flax seed gel when I need to make my allergic kids’ birthday cakes each year and for holiday items. Do you know how this compares as an egg replacement. Surely seems less time consuming…

    • Bradley says

      This message is to Bert. Sorry. Unrelated to the recipe…your heightened allergies might be related to your kidneys. I had the same experience and had heightened allergies to foods I normally could eat from time to time. Long story short I have a manageable kidney disease that makes allergies worse. Thought I’d share in case it might help. The kidney disease is called membranous nephropathy. It typically only affects Caucasian men.

  21. Lexie F says

    I am a zero waste gal and I much prefer making my own beans out of dried beans rather than purchasing canned beans. I worry that the cans have the polymer linings and therefore can’t get recycled. That’s my main caveat. Do you have any thoughts? Do you think you could help me figure out how to homemade Aquafaba?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      There’s actually plenty of guides on how to make it online. I haven’t tried it myself. But based on my 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!

    • Susan says

      For a zero waste method, I bought them bulk then soaked the chickpeas for two days in water on the counter, then cooked them for ten minutes in the manual setting in my Instant Pot and let them cool off overnight in their cooking liquid with the instant pot lid still on (but out of the instant pot itself). In the morning the aquafaba was ready to go. It worked fabulously!

      • Linda says

        Chick peas only need to soak for a short while or overnight and even on a regular stove cook up quite fast… not like other beans that take a few hours…

  22. Tash Bakarich says

    I love aquafaba! Thanks for your tips!
    I’ve only used it in vegan mousse so far but it always goes down a treat, I’ve had many compliments. You’d never know it’s egg free!

    I do have a question, I’ve seen other sites suggest you can use liquid from other lentils like cannellini beans. Are there any differences in the final texture if using something other than chickpeas? Doou think it would work with plain old canned lentils (they look like brown lentils to me)?
    I don’t use chickpeas often and would hate to open a can just for the liquid! I seem to use lentils more frequently.
    Looking forward to trying out some more of your aquafaba recipes! :) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tash, we haven’t tried making aquafaba from other legumes. We would think cannellini beans would work better than lentils though. Hope that helps! If you give it a try, we would love to hear how it goes!

      • Troy Kool says

        Yeah, I have been cooking lentils from dry for quite some time now and the leftover liquid is much less “egg white like” than all the other beans. I haven’t tried it with other beans yet either, but lentils would be my last to try.?

    • Ellie says

      I think the chickpea liquid is the thickest. But I f you don’t use them often, just freeze flat and bag. Great in salads, soup… Take out what you need, they thaw quickly… run under warm water or low power microwave with water (if dry, they burn in microwave quickly)

  23. Stacey says

    I have a severe allergy to egg whites. So happy to have found this article. My grandmother made wonderful Schaum Torte. Do you think aquafaba will work for this? I think tthat I will give it a try and let you know.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, we aren’t familiar with that dish, but we would love to hear how it turns out if you give it a try!

    • Gretchen Tyree says

      The British Baking Show had the contestants use aquafaba to make pavlova and it worked out well.

      • Kim Thomson says

        I saw that episode with the aquafaba pavlova and it made me want to try it out. I even wondered about trying it with a black bean liquid for colour – have you ever tried it?

  24. Jennifer Olson says

    I think I might just use this in a soap recipe. The saponins might just add to the lather as well. Very interesting stuff. Of course I’ll have to try it as a food as well. Thanks so much for the recipe. I’ll be sure and link you to my experiment on the Jen Spice YouTube channel if all goes well! :)Jen

  25. Fede Pastabites says

    I’ve finally used it myself and LOVED it.. however i have read also a couple of blog posts against it (chemicals, saponin content, etc).
    What’s your view on it? I am still going to use it – and frankly, i have in the past even just used it cooking the chickpeas for lazyness.. but wondering…

  26. Angeline says

    What can I use instead of the cream of tartar? Cream of tartar is usually made with aluminum and I try to avoid it. Thank you :)

  27. Amber says

    I see you are using a regular can of chickpeas with added sodium. Have you experimented at all with no salt added or low sodium chickpeas? I wonder if there is a notable difference – esp. depending on how you plan to use it. I would imagine the salt isn’t an issue with something like vegan mayo, but I wonder if you would notice the salt if you were making something like whip cream sub? -Thank you.

  28. Hollye says

    Hi,
    Has anyone tried this in a gf bread? I’m wondering if I can substitute this for the gums (not egg) used in bread to help with binding? Thanks from Zürich!

    • Lidia says

      It looked perfect until I added melted coconut oil to it (as directed in some other recipes on this blog ) and it turned into something strange… no fluffiness or color anymore. What could be the issue? What’s my mistake here?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Lidia, we aren’t sure what happened. Perhaps the coconut oil made it too dense and that caused it to lose its fluffiness? Hope that helps!

  29. Rien Vesseur says

    Thank you, great recipe. Tried it this morning with the brine from a can of chick peas and it totally works. Amazing! Added the juice of one lemon and a some lemon zest, as well as 5 table spoons of powdered sugar. No cream of tartar, because I assumed that the acidity of the lemons would suffice.
    With those ingredients, the taste is okay, but the chick pea flavour and the saltiness are still there somewhat.
    It took less than 10 minutes to make. Visually it is almost indistinguishable from beaten egg white, expect that it’s off-white in colour. It would be an awesome base for chocolate mousse and great in any kind of baking, although I read in the comments that the foaminess may not be as resistant against heat as egg white is.
    I was curious to see if it can be mixed with fat and stay foamy. Looks like it cannot. After adding some vegan butter and more beating, the foam deflated. This may be the reason it does not work for some people. Same as with egg-whites, you have to keep any kind of grease or oil away from the mixture.
    As to the nutritious value: as with the beans or chick peas themselves, there may be flatulence, especially if you are not used to beans or chick peas in your diet. If you are a regular consumer of beans and/or hummus, you should not have any problems.
    The salt content of chick peas from the can may be problem for some.
    Someone mentioned the risk of favism. If you made this out of the “juice” of soaked fava beans, that might turn out to be a problem for some people, a relatively small percentage of people of Asian, Central African or Mediterranean descent. But who would do that, anyway?
    The supposed ‘danger’ of eating food with saponins appears based on a misunderstanding. They are called saponins because they create foam like soap does, not the other way around. You are not eating soap. They are a regular food additive for cattle, for example, to reduce ammonia in their urine. Can’t be all that bad for you then, eh? Also, there are many types of saponins, as there are many types of sugars. Some are good food, some are to be avoided. Looks like the ones in chick peas are good for you. Who has ever heard of the ‘danger’ of eating chick peas or hummus?
    Thanks again for a great article!

  30. AMRIT KHALSA says

    What?!!! I had no idea that the chickpea water was anything worth saving or using. Amazing!!! I can’t wait to try it in baked goods that need the fluff of egg without using egg. Energy egg replacer doesn’t always do the trick.

  31. Atia says

    I haven’t yet made any really good desserts – tried 2 chocolate mousses recipes, but there was a saltiness to it that I didn’t care for. I am not giving up, though.
    However, when I made a “cream of” soup, I added a can of white beans, whipped the liquid and used it as the “cream” – the soup was fantastic!

  32. Kim says

    Hi I am trying to make meringue from chickpea water. I have so far had four attempts I have found many recipes and tweaked what I am doing but every time it just collapses into a gooey mess.
    Please help!

  33. Steven says

    Hi…first time i tried this it came out perfect. The last three started out good but ended up with the consitancy of cottage cheese….any thoughts?

  34. Christina says

    I have seen recipes for Aquafaba and have wanted to try it. I agree with you that making my own from scratch would probably be too watery and unreliable. The problem I always have though when buying organic beans in a can is the BPA lined cans. I can’t understand why they still use those cans. Do you know of a brand that does not use them? Trader Joe’s cans are not BPA free unfortunately.

  35. Gillian says

    Hi, I tried a few times yesterday (good thing we like hummus!) . I found that no matter how slowly I added sugar, it deflated. I whipped it for 5 minutes, saw it start to fluff up, dribbled in 1/4 cup sugar over another 5 minutes, and it went back to liquid.

    One recipe I saw called for 1/2 cup sugar (way too much), and to beat on medium. That one didn’t even begin to fluff up.

    Oh, I was trying to make meringues for a vegan pavlova. I welcome advice!

    • Rachel Arnold says

      10 minutes is probably too long to whip it. Aquafaba will deflate if it’s overwhipped. Also, I’ve never made meringues, but whenever I make something that needs to be whipped, I put the sugar in at the beginning. Using powdered sugar is also much easier.

      • Elizabeth says

        Cooked about 165g of dried chickpeas a few weeks ago and reserved the liquid, then froze it, having just heard about aquafaba but not having a plan for it. Defrosted It yesterday and had about 1.25c of liquid. Having read the instructions here, I brought it to a boil and then simmered until it was down to a 1/2c. Refrigerated overnight, let it come to room temperature this morning, and then whipped it with a hand mixer. It took about 3 minutes of whipping and looked exactly like egg whites except for a slightly off-white instead of pure white colour. Folded a mousse mixture into it (I normally make an egg white mousse), and while I think it may have gone slightly flatter than the egg white does, it totally worked! It was very fun to experiment!

  36. Begonia says

    I’ve been making my garbanzos from scratch in the instant pot and using kombu – will this give my aquafaba an-off taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will definitely affect that flavor, but we haven’t tried it ourselves and can’t say for sure. If you give it a whirl, report back on how it goes! Good luck, Begonia!

  37. Vinny says

    Hi Dana;
    I tried to make this vegan chocolate cake over the weekend. It uses aquafaba for the center. I used a hand blender and the liquid from two cans of chickpeas. I blended for 15 minutes and got beautiful peaks. I was so proud. Then I folded the chocolate into the aquafaba and it turned back into a liquid. That was so upsetting. I tried it a few times with the same results. What do you think I’m doing wrong? Is it a temperature issue? Thanks in advance.

  38. Angela says

    I was wondering how and if you can turn the aquafaba into a powder yourself (I did see 1 being sold online) in order to use it as a replacement for meringue powder for icing and other recipes. I did see it has a very long shelf life. I also wonder if it would be an even replacement ratio.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried and can’t offer too much advice there, but if you give it a try, report back! Good luck!

      • Kat says

        I would experiment with a dehydrator– whip it up, spread the foam on the silicone sheet, and pop it in the dehydrator. If it dries out like merengues (or if you just whip and bake like merengues) then pulverize, that should get you your powder. (I might also spread the powder out for a re-run through the dehydrator, just to make sure it’s really dry before I try to store it.)

  39. funny gif download 2018 says

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  40. Munmum Goswami says

    Hey. My first time, trying to make aquafaba at home. I was scared it might get too watery, and added less water to start with. I burnt my chickpeas. (Realised what an idiot I am). Chickpeas are soft to squeeze though. Do you think it will work if I added a little more water and brought it to a boil? I can live with the smoky flavour.

  41. Sunanda Gautam says

    I whipped my aquafaba to beautiful semi stiff peaks. But then when I added powdered sugar it watered down a bit. Further whipping aerated it a bit but it did not go back to the original glossy peaks. What did I do wrong?

  42. Vladim says

    Hi There . That’s wonderful product. I’m wondering if you guys came across with liquid from soaked buckwheat ? Is it possible to use as well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried using that and can’t say for sure, but if you give it a try, we’d love to hear how it goes!

  43. Phyllis Davis says

    If you sweetened this & added some vanilla could this be used as a substitute for whipped topping for desserts? And if anyone has used it that way does it hold up well or does it wilt pretty quickly??

  44. Adi says

    I really didnt like the texture . Also the water int he canned chickpeas is filled with gassy liquid and it irritates my digestion. Dont think i would want to make this again. Sorry!

  45. Molly says

    okay, that song in your YouTube video is to die for! What is that song!? I’m sorry, I’m a singer so I always gravitate towards the music! Hahaha thank you!!!!

  46. Deborah says

    Just had an epic fail with aquafaba-as I was trying to make my old praline macaroon recipe for Passover tonight. :( Not sure if there is a way to save it or make it into something else. I used 6 T of aquafaba, (it originally called for 3 egg whites) whipped it (calls for soft peaks)-added a little cream of tarter and they looked white and soft. But the next step calls for brown sugar to be added slowly and beaten until stiff peaks. I used coconut palm sugar which says it is ‘a rich unrefined brown sugar.’ EPIC FAIL!!! Never got stiff peaks-even added a bit more cream of tarter. It never got stiff at all after the sugar. Trying to figure out some way of saving it-maybe covering the nuts and baking, but my pecans are all chopped and the aqaufaba mixture is complete liquid. Perhaps I will stick it in the fridge and see if I can find some (whole) nuts to cover and bake. So disappointed! I know people have great success with aquafaba, so I hope you can recommend something.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deborah! We’re sorry to hear you had some difficulty. Finer sugar, like cane sugar, is generally best with aquafaba. It’s likely that the palm sugar is too dense for this and just didn’t whip. Additionally, it is pretty important to bring the aquafaba to light, fluffy peaks before adding any sugar, so perhaps that was the problem. Otherwise, we are not sure what could have been remedied! Hope this helps!

      • Marie A Grippo says

        I have made merengues 3 times. 1st time perfect.the next two, merengues were perfect until the oven where they turned to puddles like frosty the snowman. Cant figure out why!!@

  47. rebecca says

    i just tried using aquafaba in a brownie recipe to substitute for eggs. it doesn’t seem to have worked! after 30 minutes of cooking they are still liquify. actually bubbling like a hot lasagna!! any suggestions? i usually use flax or chia eggs but i wanted to try this instead cause they work so well in your oatmeal cookie recipe. thanks!

  48. Lindsay says

    I have been interested in aquafaba for a long time since I often cook chickpeas. Today I finally caved since I have had lemons in the fridge for a few weeks, waiting for the inspuration to make lemon meringue pie. My egg-allergy toddler is somewhere around the house, excitedly licking the beater attachments. I didn’t have cream of tartar so I used lemon juice and it’s perfect! It took me 10 mins of whipping to be really happy with it, but only because I had SO MUCH aquafaba to use up. Thank you!!!

  49. Dee says

    Hello, I’d really appreciate if you could tell me if you may use something else instead of the cream of tartar for this recipe? And if so, what is the amount?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy! Yes, that should work! You will want to add the sugar as you whip the chickpea brine, slowly adding it one scoop at a time. Hope this helps!

  50. Teresa Zefo says

    I made my first ever aquafaba meringues today, and just played around with a few things. The best thing I learned is: after you’ve whipped and flavored and whipped again, put the bowl in the fridge for about 30 mins before spooning or piping the meringue batter onto the parchment. My 2nd batch waited in the bowl in the fridge while my first batch finished baking – and the 2nd batch (which I did not whip again after removing from the fridge) held their height better and even puffed a bit more in the oven than the first batch. Both batches were incredibly delicious & crispy & lighter than angels’ wings; I made peppermint flavor w/drizzled chocolate on top.

  51. Holly Bakker says

    Hi, I just made a batch of black beans in my pressure cooker, and the left over water I sauteed down and its now thick and creamy, a little salty even tho I only added a pinch in with the dry beans amd water when I started. Will it work as the same consistiancy? I was thinking of making some savory breakfast quinoa muffins with it, I was just checking before I tossed it.

  52. Rebecca says

    The reason chickpea liquid whips up so well is because it is full of saponins… aka soap. Beans mostly have saponins, which causes bloating (rinse out sapinins after initial soak). Your whipped chickpea liquid makes a nice facial wash or shaving cream. Japanese use adzuki beans to make high end soap. Signed: plant bioligistRebecca

    • Fabunmi says

      So, am I to understand that the canned peas already have the saponins rinsed out? That would mean the whipped “cream” won’t make the body create gas.

      • Rebecca says

        If they whip up, they have saponins. You could also eat Tide Pods, another fad. If you do a bit of research, you will find plenty of foods with saponins, and you would do well to rinse them out.

        • Gabrielle Mauerman says

          Actually saponification and saponins are two very different things. Soponification is a chemical process where lye and fat become one, making soap. Saponins are a chemical in plants that make them foam.

  53. Jennie says

    I don’t always eat vegan but this came in so handy, my vegan friends were over and it just so happened chick peas were in the vegan roasted garlic artichoke fritters I was making. I had a ton of fruit in a crisp in oven so I tried a whipped cream w it. I put the cream of tartar, cardamom cinnamon vanilla n a lil date nectar(great sweetener and high in potassium)I wasn’t a fan of the consistency so I melted about a tbsp of coconut oil n whipped more. It definitely helped, made it look glossier and the consistency was better. I hope that wasn’t just a fluke!

  54. niya says

    I have found that if you want to make the aquafaba yourself and it is too runny, you can still use it if you leave it in the fridge for a couple of days

  55. Belinda Swart says

    Hi. It is amazing to find this recipe. Thank you. I was wondering if you could use it in the making of lentil and chickpea patties to replace the egg that binds it together for frying. I would love to make it without egg but never found anything to replace the egg that works as well.

  56. Jess J. says

    When substituting the aquafaba for egg whites in a cookie recipe, should the aquafaba be whipped or not? And is the ratio (3 Tbsp = 1 white) based on whipped or unwhipped aquafaba?

  57. gudrun says

    Hi i would like to try aquafaba to make some macarons but what is the added cream of tartar??????
    I already tried one day aquafaba like cream to add at a cake but my kids didn’t like really the taste and the consistance !
    I think I have to change sth!?
    Thanks for answer!☺

  58. Jessica says

    I have heard aquafaba can be made from legumes other than chickpeas (my son has a chickpea allergy). Can you recommend a different legume to try?

  59. Kate says

    Hi, I’ve enjoyed reading the comments and replies. I’m planning on attempting to create an avacado chocolate mousse pie for Christmas by folding in the whipped Aquafaba. (Vegan hazelnut crust). I’ll let you know how it turns out.

  60. Sue says

    Hi I read somewhere to prevent the peaks from deflating to cook for short periods at a time. Sounds like a chore but they said it works. I think I read this in this cheese is nuts.

  61. Jennifer says

    But why not use this in banana bread!??? I see so many banana breads with other egg replacers but why not use this? I might go ahead and give it a try but I’m not sure if I should be whipping it first?! hmm!

  62. Kathy says

    I am making a pie and it calls for a meringue crust and a whipped cream filling (with chocolate). Will this recipe work for both or would I tweak it for the whipped cream? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t seen the recipe so I can’t say for sure. The meringue should work. As for the whipped cream, I’m not sure! Sorry and good luck!

  63. Natalie says

    Hi everyone, I was super excited when I saw how beautifully it whipped up into “meringue” but it literally vanished into thin air as soon as i put it in the oven… :( Does anyone know why this happened and how to avoid it? I used the temp from the recipe i was following..

  64. dawn ackerman says

    Excited to try this merengue recipe! May I add a few tablespoons of granulated sugar, as I do to my non-vegan merengue? Do you have a vegan recipe for lemon pie filling? You know what I want to make!

  65. Root says

    Hello please reply fast. But I dont have a can of cream tar tar and I can’t afford it I’m trying to have a bake sale today. Can I replace it with baking powder? Or soda? Or a root powder?

    • Ashley says

      Cream of tartar is actually an acidic component, so some people have had luck replacing it with lemon juice or vinegar in a pinch; or you can leave it out, but your whip will be less stiff and stable. I’m guessing this news comes after your bake sale. Hope it went well!

  66. Tara says

    I just made a huge batch of hummus and decided to use the left over liquid to make aquafaba for the first time. Now I have 14 CUPS of whipped aquafaba!!! Akh! What do I do with all of this?! lol

  67. Sheryl says

    Hi ..
    I made the meringue cookies .. at least I tried to .. after 6 min beating I had really nice stiff peaks & made beautiful “peaked scoops” on my baking sheet.. put them in the oven on 200f & within just a few min they were completely flat & almost looked evaporated!! Only thing I can think of is I used 200f convection bake & I also substituted a fine granular monk fruit sugar (instead of reg white granular) (sugar consistency felt the same) anyway unfortunately did not work for me.. I will try again in a reg oven ( not using conventional)

    • Jess J. says

      For a meringue, I can see convection being devastating (just as the meringue is trying to set, you suddenly have a bunch of air moving around, effectively blowing it down). Did you try again without convection? How did it go?

  68. Enikő Léstyán says

    Hi! What water chickpea ratio should I use if I want to cook mz own chickpeas and use the liquid for aquafaba and not canned chickpeas? Thanks

    • Jamie says

      Hello, I didn’t realize I was throwing out the good stuff and the liquid I have been dispensing seems perfect. I followed the instructions on the back of the bag they came in, and when they had finished cooking I let them sit until completely cool. Last time I left the liquid and put the beans in the fridge. The juice had completely coagulated which seems to be a good sign. So I suggest following the cooking instructions that come with your beans. Hope this helps.

  69. Janine says

    I have perfected my french macaron recipe, but want to start eating vegan.. I am so going to try making them with this!!

  70. Lynn Jones says

    I’m trying to minimize using canned products for cooking but using aquafaba sounds really intriguing. When I’m using canned products, I regularly try to rinse out all the liquid before using the main ingredient (e.g. chickpeas, black beans, kidney beans.,etc. ) Wondering what your thoughts are on using the liquid that’s been in the can.

  71. Laurel Ebert says

    Hi. I make the aquafaba pudding, using 4 oz of semisweet baking chocolate. I’ve been trying to perfect the recipe. I did add cream of tarter, and I added a bit of vanilla to the chocolate before adding it. I’ve had disasters, I learned what chocolate seizing meant. I wasn’t beating it long enough before. I still get a separation of some liquid when I add the chocolate, like the texture takes three steps back when I add it. However, I was trying to whip it in. Maybe that was too aggressive? I love the taste, and the texture is improving. If you try it and it turns out perfect, let me know what you did.

    • Lisa says

      Hey, I’m not a professional or anything but in my experience you should always fold whipped ingredients (like whipped aquafaba, whipped cream etc.) into your dough/mixture if you want to keep the fluff/air going. If you keep on mixing/whipping the already whipped ingredients into the dough/mixture, the air will come out completely, and the texture will go back to how it was before (more or less) and it might not be as easy to get a homogeneous mass. Hope this could be of some help ?

  72. Grace Lee says

    I have a KitchenAid mixer, do I use the wire whipping attachment to whip the bean water or the metal flat beater?

  73. Rochelle says

    Do you have other recipes where you don’t have to whip the aquafaba other than the gluten free sugar cookies?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josephine! You can use other legumes like soy water, cannellini beans, or butter beans, which have a much more neutral flavor as well!

  74. Cynthia Nolder says

    Hi folks I just came an add for your café today, and your food offers look scrumptious. I had only heard of making “whipped cream” from tofu, or full-fat coconut milk. Can the aquafaba be kept cold, and used for a whipped cream replacement? Thanks, Cynthia

  75. Lucy says

    If I’m replacing the eggs in a recipe, how much aquafaba per egg? If I’m using the aquafaba as a binder (like in veggie burgers), does it need to be whipped first, or can I just use it straight (after shaking) from the can?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucy! Generally 3 tbsp of aquafaba to one egg, but this really depends on whether your aquafaba is close to the right consistency. It should be a bit slimy, but not too thick, and not too runny. Ideally it should be the same consistency as egg whites. Hope this helps! For veggie burgers or if using as a binder, treat it just as you would an egg (so to achieve an egg-like consistency, whipping is important)
      Hope this helps!

      • Angelina says

        I am a little confused about the answer here, because one doesn’t generally whip eggs that are added to burgers, so why would one whip the aquafaba in this application…?
        Thank you.

        • Jane Wilcox says

          Most burger recipes don’t require an egg but a veggie burger might. This wouldn’t make it vegan though. A veggie burger needs something like an egg to hold it together, hence an egg or egg substitute. Using this egg substitute would help make a veggie burger vegan for those who care.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fred! Cream of tartar is one of those mystery ingredients you might have seen in your grandma’s pantry without knowing what it’s used for. It’s a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol’ cream of tartar. Adding a small amount of cream of tartar causes the aquafaba to whip up much easier, faster, and makes the peaks firmer. Hope this helps!

  76. Nathalie says

    I’d recommend using an “unsalted” can of chick peas.

    I’ve used it to make amazing chocolate mousse and chocolate semi freddo.

    So good……

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! Brands of aquafaba vary in their consistency, salt, and preservative content. Aquafaba made from soy or other legumes may be different. Also, if you’re making it on your own, you won’t know the exact concentration so its a little tricky to tell.

  77. Ruth says

    Such a weird question but how does it taste? And is the flavor strong ? Can it be used for like a frosting? Or what about to make vegan Chile rellenos?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ruth! It doesn’t have a strong taste at all and is super versatile! While we don’t have any recipes for aquafaba frostings (yet) you can definitely do it!

  78. Magdalena says

    Hi. To make good aquafaba not from can, You have to soak chickpeas in it for 12 h, not drain right after cooking. Yust like in can, where it stick together longer

    • Sylvia says

      Thank you! I have been trying to find a simple way to get salt-free aquafaba and none of the stores near me sell a salt-free canned chickpeas, which brought me here. I love chickpeas and prefer them from scratch anyway – now I get the aquafaba free of salt as a bonus :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patricia! We haven’t tried it using a Vitamix, but if you do, let us know how it goes!

      • Holly says

        Hello :-) I love aquafaba and I’ve been using is for a while to make vegan mayo and vegan butter. Good stuff. I always us my food processor with good results so I would assume the Vitamix would work since it’s another processor but much more powerful and would probably work too. Hope this helps :-)

        • Grainne says

          A Vitamix won´t make aquafaba stiff because of the blades. It doesn´t add air like a hand blender or whisk will, so not only will it not whip the aquafaba, but it will take the air out of already whipped aquafaba.

          • Cynthia Nolder says

            I was wondering if it could be used to a dessert topping, such as a cream pie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! You can freeze aquafaba! Using an ice cube tray or other measured container is a good way to use easy pre-defined amounts.

  79. Joann says

    So excited to find this very accessible recipe! Wondering about the measured equivalent to egg whites in a recipe. Looking to use this to sub egg whites from 2 eggs.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joann! Generally 3 tbsp of aquafaba to one egg, but this really depends on whether your aquafaba is close to the right consistency. It should be a bit slimy, but not too thick, and not too runny. Ideally it should be the same consistency as egg whites. Hope this helps!

  80. Brittany says

    When using it as a meringue, how long would you say it keeps if refrigerated? I’m making your lemon bars and want to pipe some aquafaba meringue on top but I’m imagining it turning into a runny mess overnight!

    • Frugal Nana says

      My daughter made a delicious aquafaba meringue. She refrigerated what was left in the bowl, it tasted just like marshmallows. The following day, it was not as peaked, but more to the consistency of getting wet, and not running but not peaked. I’m sure there may be a way to get it to stay. Good hunting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth! The rule of thumb is to treat it like egg whites. A few days shouldn’t be a problem in the fridge, but if you plan on keeping it more than a week or two, you’re probably better off freezing it.

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