How to Use Aquafaba, Gather and Store It

Aquafaba is one of my favorite ingredients to use in vegan baking and cooking. If you're new to aquafaba, you'll find out what it is, how to gather it, how to store it and ways you can use it.

Jump to:

• What is aquafaba?
• How to gather it from a can of chickpeas
• How to store aquafaba
• How to use aquafaba

What is aquafaba?

Aquafaba is the leftover liquid found in a can of chickpeas that you typically drain when the can of chickpeas is rinsed.

The term "aquafaba" literally means legume water. It is derived from the words "faba" meaning legume and "aqua" meaning water.

However, it is most commonly derived from chickpeas, particularly canned chickpeas.

This "chickpea water" has been gaining popularity in recent years as an egg replacement in vegan baking and cooking.

Its starchy properties allow it to work as a binder, mainly to replace whole eggs as well as egg whites in a variety of recipes.

Typically, 3 tablespoons of liquid aquafaba is equivalent to 1 whole egg and 2 tablespoons is equivalent to 1 egg white; however, these are just estimates.

From a nutritional value, the website Aquafaba.com notes that 1 tablespoon of aquafaba contains between 3 and 5 calories.

How to gather it from a can of chickpeas

First, place a mesh strainer over a small mixing bowl with pour spout.

Then open the can of chickpeas.

The liquid that they are packed in is the aquafaba.

As you can see in the photo, my can seemed to have a straggler along for the ride. 😉

Pour the chickpeas into the mesh strainer to drain the liquid right into the bowl.

Once drained, remove the mesh strainer from the mixing bowl and set it aside.

Pour the aquafaba from the mixing bowl into a mason jar.

Now you have your aquafaba!

Cap the mason jar tightly with the lid.

Shake the sealed jar a few times and now your aquafaba is ready to use.

As for the chickpeas, rinse them off in the mesh strainer and store in an airtight container in the refrigerator for 3-4 days.

Gathering Tip: Use "no salt added" chickpeas when gathering aquafaba for baked goods and desserts.

How to store aquafaba

Refrigerator: Store Aquafaba in a sealed mason jar in the refrigerator where it will last for up to a week.

Freezer: You can also freeze aquafaba for up to 3 months.

If freezing, be sure to let the it fully thaw in the refrigerator before using.

Defrost at room temperature. Defrosting aquafaba in the microwave will change its properties.

Give the sealed jar of aquafaba a good shake a few minutes before using.

Storage Tip: If you freeze aquafaba, freeze it in increments of 2, 3 or 6 tablespoons in separate mason jars for future use.

How to use aquafaba

Aquafaba is mainly used in baking or cooking:

• Baking: Used in unwhipped form, to replace whole eggs such as cookies or brownies OR used in whipped form (with electric hand mixer or stand mixer) to replace egg whites in recipes such as meringues or mousse.
• Cooking: Used as a "egg" coating to bind flour or cornstarch. It is also used as a thickening agent for creamy textures in foods such as hummus.

Uses for Baking

Aquafaba in its liquid form (unwhipped) is used in baking to replace whole eggs. Check out our recipes such as Chickpea cookies, Chickpea Flour brownies and muffins that use aquafaba in unwhipped form.

It also works nicely in boxed mixes calling for 1-2 whole eggs such as muffins, cupcakes and cakes.

You can also use it in whipped form (either with electric hand mixer or stand mixer) to replace egg white in recipes such as these meringues by Loving it Vegan and this chocolate mousse by Detoxinista.

If whipping, it's best to allow the aquafaba to come to room temperature if it had been in the fridge.

Uses for Cooking

Aquafaba isn't just for baking. You can make vegan whipped cream as demonstrated by Nora Cooks.

And, you can use it to replace the egg coating typically used when breading food.

I use it to coat tofu before breading as well as these vegan chickpea nuggets, this vegan air fryer eggplant and these vegan mashed potato balls.

You can also make vegan mayo and subsequently, dressings from the mayo base like this vegan ranch.

In addition to an egg replacement, it can also double as an oil replacement in some recipes.

For example, a combination of aquafaba and almond flour work together to keep these vegan biscuits oil-free.

Uses in hummus are common as well. It creates a creamy consistency without tahini like this basic tahini-free hummus recipe where I used half the amount of oil I had used before trying it with aquafaba.

You can also use it as a binder for vegan "meat" like in the mini "meatballs" in this quinoa soup.

So, are YOU ready to try aquafaba? What will you make with it first?

For more ways to replace eggs, check out this list of 11 vegan egg substitutes for baking.

©Watch Learn Eat. All content on this page is copyright protected and is not to be used or republished without prior permission.