aquafaba egg substitute
Aquafaba
Aquafaba (from the Latin aqua, water, and faba, bean) was "discovered" and named in 2014–2015 by chef Joël Roessel and software engineer Goose Wohlt, who demonstrated that the liquid from canned chickpeas could be whipped into stable foam virtually identical to egg whites. The discovery quickly swept through vegan and allergy-aware cooking communities and permanently changed the landscape of egg-free baking. The science behind aquafaba's magical properties lies in its complex composition: the cooking liquid from chickpeas contains a mixture of proteins (primarily 11S globulin and 7S vicilin), starch, and other small molecules leached from the beans during processing. This protein-starch blend mimics the functional properties of egg white albumin when agitated — it can foam, emulsify, and set when baked, essentially replicating the core functions of egg whites in cooking. Aquafaba works best from canned chickpeas (the liquid is more concentrated than home-cooked chickpea liquid) and can be used directly from the can or reduced on the stovetop for a thicker, more concentrated form that performs even better in high-demand applications like meringue.
What is it?
Aquafaba is the liquid from cooked chickpeas — either the brine drained from canned chickpeas or the cooking water reserved from home-cooked dried chickpeas (though home-cooked versions are less consistent). It is naturally gluten-free, vegan, nut-free, and dairy-free. It contains trace amounts of protein (about 1–2g per 100ml), minimal carbohydrates from dissolved starch, and very small amounts of minerals. Its functional properties: - Whipping: Whips to stiff peaks in 3–5 minutes with a stand mixer or hand blender. - Emulsification: Binds fat and water together (useful in mayo, dressings, and batters). - Binding: Holds ingredients together in cookies, burgers, and meatballs. - Leavening: When whipped and folded into batters, adds lightness and lift.
How to use
Egg white replacement ratios: - 3 tablespoons aquafaba = 1 whole egg - 2 tablespoons aquafaba = 1 egg white - 1 tablespoon aquafaba = 1 egg yolk (as binder only — not for emulsification) Whipped aquafaba (meringue): 1. Use chilled aquafaba straight from the can. 2. Add a pinch of cream of tartar (¼ tsp per 120ml / ½ cup aquafaba) — this stabilizes the foam. 3. Whip with an electric mixer on high speed for 3–10 minutes until stiff, glossy peaks form. 4. Use immediately; whipped aquafaba deflates more quickly than egg white meringue. Applications: - Meringues and pavlova: Works beautifully — slightly more delicate than egg white meringue but excellent. - Chocolate mousse: Fold whipped aquafaba into melted dark chocolate for a vegan mousse. - Macarons: More challenging but achievable with practice. - Cakes and muffins: Use 3 tbsp per egg in any baked good. - Mayonnaise: Blend with oil and vinegar for egg-free mayo. - Marshmallows: Whip with sugar and gelatin (or agar for fully vegan) for homemade marshmallows.
Substitutes
| Substitute | Ratio | Notes |
|---|---|---|
| Whipped egg whites | 2 tbsp per 2 tbsp aquafaba | The original; not vegan; superior stability |
| Flax egg | 1 tbsp ground flax + 3 tbsp water | Best as a binder; does not whip to foam |
| Chia egg | 1 tbsp chia + 3 tbsp water | Similar to flax; does not foam |
| Commercial egg replacer (GF) | Per package instructions | Varies by brand; some foam, some only bind |
| Psyllium egg | 1 tsp psyllium + 3 tbsp water | Good binder in dense bakes; does not foam |
Safety notes
⚠️ Chickpea / Legume Allergy: Aquafaba is derived from chickpeas and retains chickpea proteins. Anyone with a chickpea allergy, pea allergy, or broad legume allergy should not use aquafaba. Allergic reactions to aquafaba have been documented in people with chickpea allergies. ⚠️ Sodium Content: Canned chickpea liquid contains salt from the canning brine (typically 200–400 mg sodium per 100ml). For recipes requiring unsalted aquafaba (such as meringue, where excess salt impairs foaming), use the liquid from no-salt-added canned chickpeas, or reduce the aquafaba on the stovetop to concentrate and control sodium. ⚠️ BPA in Can Linings: Some people choose to avoid canned products due to potential BPA exposure from can linings. Look for BPA-free canned chickpeas, or make aquafaba at home from dried chickpeas soaked and cooked in a pressure cooker (this produces a more concentrated liquid suitable for most applications). ⚠️ Consistency Variability: Home-cooked aquafaba and aquafaba from different brands vary significantly in protein concentration and foaming ability. Canned chickpea brine from well-known brands (Eden, Biona in UK) tends to be more consistent. If aquafaba from a particular can does not foam well, reduce it gently on the stovetop to concentrate the proteins. ⚠️ Not a 1:1 Nutritional Egg Substitute: Aquafaba replicates the functional (structural/foaming) properties of egg whites but is not nutritionally equivalent to eggs. It contains trace protein and minimal micronutrients — it is a functional substitute, not a nutritional one.
Where to buy
- Aquafaba is not sold separately — it is the liquid drained from canned chickpeas. - Mainstream grocery: Simply buy canned chickpeas (garbanzo beans); drain and use the liquid. - Look for brands using BPA-free cans and no added salt if reducing sodium is a priority. - US brands: Eden Organics (BPA-free), Bush's, Goya - UK brands: Biona Organic, Waitrose own-brand, Whole Foods own-brand
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Storage
Use aquafaba immediately, or store in an airtight container in the refrigerator for up to 4–5 days. Freeze aquafaba in ice cube trays for convenient portioning — each standard ice cube tray cell holds approximately 1 tablespoon. Frozen aquafaba keeps for up to 3 months. Thaw overnight in the refrigerator before whipping. Do not freeze after whipping.
FAQ
What does aquafaba taste like?
Fresh, high-quality aquafaba has a very mild, faintly beany flavor that largely disappears in finished baked goods, especially in sweet applications. In meringues and mousse, you would not detect a chickpea flavor. In savory applications it is even less noticeable. Some bakers find that reducing the aquafaba (cooking it down to concentrate) actually removes the beany note entirely.
How long does it take to whip aquafaba to stiff peaks?
Expect 3–10 minutes with an electric hand mixer or stand mixer on high speed. This is longer than egg whites, which typically achieve stiff peaks in 2–4 minutes. Adding a pinch of cream of tartar significantly accelerates and stabilizes the foaming. Cold aquafaba (straight from the fridge) whips better than room temperature.
Why won't my aquafaba whip?
The most common culprits are: fat contamination (even a trace of oil or egg yolk will prevent foaming — ensure all equipment is completely clean and grease-free), lack of acid (add cream of tartar), liquid that is too dilute (reduce on the stovetop), or aquafaba from a can with very low protein content. Switch to a different brand of canned chickpeas.
Can I use aquafaba from other beans?
Yes. The liquid from white beans (cannellini), butter beans, and black beans also has foaming properties. However, chickpea aquafaba is the most reliable, consistent, and mildest-flavored. Bean-specific colors and flavors vary — black bean aquafaba is dark and will tint your food; white bean aquafaba is close to chickpea in color.
Is aquafaba safe for people with celiac disease?
Yes — chickpeas are naturally gluten-free and aquafaba contains no gluten. Verify that your canned chickpeas are not processed in a facility that processes wheat-containing products if you are highly sensitive. Most mainstream canned chickpea brands are safe for celiac disease.