Are you wondering how vegans use chickpea water in their cooking? Or what vegan egg white substitute is the absolute best option?
Today we are talking about the water that comes in a can of chickpeas because that is actually a vegan ingredient! No kidding!
This is one of those secretly vegan ingredients that you will want to have in your kitchen. To treat yourself to a special dessert or to wow your family and friends.
So, keep reading to find out more about this deceptively useful ingredient found in a humble can of beans.
How to Use Chickpea Water
This just might be the ultimate vegan ingredient that every vegan should have in their kitchen. So, you should definitely learn the ins and outs of how to use it.
The water in a can of chickpeas has probably been going down your sink up until now but no more! After reading this article you will be saving every last drop of that stuff like it was liquid gold.
Believe me, I never open a can of chickpeas for the chickpeas themselves, they’re just a nice addition to the liquid inside. Because I find the liquid to be ten time more useful than the chickpeas themselves!
So, keep reading to find out just how to use this special ingredient. And read till the end for my top tips on how to use it and get amazing results every time.
What is Chickpea Water
Chickpea water or as it is more commonly known as aquafaba, is the liquid in a can of chickpeas.
This stuff is like liquid gold because it can be used as a vegan egg white substitute in many recipes.
It can do anything that normal eggs can do such as bind ingredients together, act as a leavening agent, and whip up into a frothy foam.
It is a truly wonderful and irreplaceable ingredient in vegan baking that you have to try. There are many recipes that only aquafaba can be used in.
I personally always buy this brand of canned chick peas because it never disappoints.
You can even make your own aquafaba by boiling dried chickpeas and cooking them. This is a much longer process and doesn’t always yield the most accurate results. Which is why I would recommend trying canned aquafaba to start out with.
Maybe once you get the hang of using it, you can then branch off into making your own. I’m still not that brave yet!
How Chickpea Water Replaces Eggs
It isn’t known exactly why aquafaba works so well as a vegan egg replacement. It is believed to have something to do with the starches released from the beans into the water.
This gives aquafaba its ability to whip up as well as act as a mild binder. The starches help to stabilize the liquid when it is being used. Yielding more accurate and realistic results when cooking with it.
This is why it is important to get the starches along with the chickpea water. You might be tempted to only try to use the clear portion, but you need that murky water as well.
To get the full benefits of aquafaba make sure to shake up your can of beans before removing the liquid. This allows those important starches to disperse. Just make sure to remove any actual chances or pieces of chickpea, we don’t want those in our aquafaba!
Because you will usually be using aquafaba as an egg replacement it is important to know some basic measurements.
Of course, getting accurate measurements can be nearly impossible even when using eggs as they are all slightly different in size. I generally like to use a little more aquafaba than the recipe calls for just to be on the safe side since eggs sizes vary.
But here is the basic idea of how much aquafaba equals an egg:
- 3 Tbsp. Aquafaba = 1 Egg
- 2 Tbsp. Aquafaba = 1 Egg White
A normal sized can of chickpeas is going to give you a little over ½ a cup of liquid usually. So, that means that you can get 8 to 14 tablespoons of aquafaba per can.
To not waste any of this liquid, store it in the fridge for up to 3 to 4 days or freeze it for up to a few months. Simply freeze your aquafaba in an ice cube tray and store the cubes in a plastic bag to use as you need to.
Your aquafaba will actually work better if it has been chilled prior to using! I don’t really know why but it makes a significant difference. Egg whites are best whipped at room temperature but if you are using aquafaba in their place, remember to chill it first.
How to Use it as a Vegan Egg White Substitute
This liquid gold vegan ingredient is an amazing addition to your vegan kitchen as it allows you to create so many tasty dishes!
With just a little practice and trial and error, you will have the art of aquafaba mastered in the kitchen. It is really very user friendly and just takes a few tries to really get the hang of it.
Here are just a few ways that you will most likely find yourself using aquafaba recipes.
Related: Amazing Vegan Baking Substitutes
Making a vegan meringue is as simple as using egg whites, maybe even more simple!
You simply measure out your aquafaba to eggs and begin to whip it up like you would normal egg whites.
Add in some sugar and cream of tartar to stabilize your whipped aquafaba and you are good to go.
Just make sure to whip it long enough as the recipe states otherwise it could end up melting. Make sure you get those stiff peaks!
In my experience, my meringue whips up faster than egg whites would. So, you will just need to learn how to tell for yourself if your meringue also whips up faster than the recipe states.
This brand of canned chickpeas never fails me when it comes to whipping up thick and creamy meringue!
Aquafaba is an excellent way to replace eggs in baking with no extra hassle or effort like a flax egg might require.
It can help to add leavening to your baked goods, creating light and fluffy goods that are entirely egg free. It can also add a nice crunch to the top of certain baked goods.
Aquafaba also acts as a mild binder which can help your baked goods to hold together and create a better crumb.
Just keep in mind that not all recipes including eggs can be replaced with aquafaba. There is a delicate science to baking and sometimes aquafaba cannot provide enough leavening for certain recipes.
You can even find ways to use aquafaba in your day to day cooking!
From homemade pasta to veggie burgers, you will most likely find a variety of aquafaba recipes to try out.
You can even use it like you would an egg wash to give baked or roasted foods a shiny, golden exterior.
I like to use it in bread recipes that call for eggs. It works just as good and yields soft and fluffy bread to make your mouth water. Just make sure to get your measurements right for the best results.
How I Use Chickpea Water
I use aquafaba as a vegan egg white substitute all of the time. I really do!
The most common way that I use it is in crunchy meringue cookies and in meringue-based cakes. But I am always experimenting with it.
I have also used it in vegan sausages, cookies, layer cakes, and pies. Speaking of pies, I still need to make a vegan lemon meringue pie!
Once you get the hang of using aquafaba in recipes the options are endless as you can veganize non-vegan recipes. Recipes that would never be able to be made vegan if it weren’t for chickpea water!
I would highly recommend starting out making meringues though. That will give you a feel for how to handle aquafaba and how to whip it properly. As this really comes down to knowing how the meringue should look which will require some practice.
My Top Tips
I have been making aquafaba recipes for years now and have learned a few helpful tips along the way.
Though it is very easy to work with and rarely give you any trouble. There are just a few simple tips that can help you to work with it with success every time.
Using these tips has helped me to always have success when using aquafaba. So, here are a few suggestions to help you use this vegan ingredient with ease and success.
- Use cream of tartar to stabilize it
- Chill aquafaba before whipping it
- Use room temperature aquafaba when adding to cakes
- Sugar helps it to whip up quickly
- Never cook whipped aquafaba at high temperatures
- If you just want the liquid, you can freeze the chickpeas for a later day
Why You Should Use it
I am a big fan of aquafaba as you have probably noticed if you have read this far into this article.
I don’t know how I ever cooked without it to be honest, it is that useful to me! And quite frankly, there are many recipes that cannot be veganized without it. because there is no other ingredient that works quite the way chickpea water does.
Even if the idea of using the slightly slimy, slightly yellow liquid from a can of beans grosses you out. You should still just give it a try just in case you find it to be as amazing as I do.
There are many recipes that cannot be veganized without it as no other vegan egg white substitute works like aquafaba does. It is truly the best egg replacement in such a variety of recipes and it will leave you wondering how you ever did without it.
The world of meringues and fluffy peaks are impossible unless you give aquafaba a try. All you need is some canned chickpeas!
I hope that this article has been helpful in explaining what exactly chickpea water is and how to use it as a vegan egg white substitute.
This one ingredient can create so many different kinds of recipes that you probably thought could never be veganized. I know that for the longest time I didn’t think they could, and now I make those amazing dishes regularly!
This strange ingredient is the secret to making some pretty amazing vegan dishes that you would never dream could be vegan. Think crispy meringue cookies, fluffy meringue pie, and deliciously savory quiche.
It is such an incredibly useful ingredient that every vegan should keep around for a rainy day. Whether you are wanting to experiment with it or simply use it to replace eggs in your cakes and cookies.
This is a must have ingredient that is not only easy to get your hands on, but it technically costs nothing! It’s just that amazing.
Have you used aquafaba before? How did you use it, and did it work out well for you? Let me know in the comments, I’m curious!