Go Back

Aquafaba Vegan Egg Replacer

Aquafaba, the liquid reserved from a can of chickpeas, makes a great vegan egg substitute in baked goods. Aquafaba’s unique composition of starches and proteins, which results from soaking and cooking the beans, makes it useful for thickening, binding, emulsifying, and foaming.
Print Recipe Pin Recipe
Prep Time 6 minutes
Total Time 6 minutes
Servings: 1
Course: Egg Replacer
Cuisine: Gluten-Free, Vegan
Ingredients Method

Ingredients
  

  • 1 15-ounce can chickpeas (drained, liquid reserved - that's the aquafaba // use beans for other purpose)
  • 1/4 tsp. lemon juice or white vinegar (optional)

Method
 

  1. Drain your chickpeas and reserve the liquid - this is your aquafaba. Place in a large mixing bowl.
  2. Using a hand or stand mixer (highly suggest a stand or electric hand mixer, as it takes a long time, and will produce better results), start whipping the aquafaba until peaks start to form. This will take 5-6 minutes to get semi-firm peaks. Take your time, and be patient!
  3. If you want stiffer peaks, consider adding some vinegar or lemon juice.
  4. Use your aquafaba as a whipped egg white substitute, as a base for vegan mayo, in desserts like macaroons and meringues. Use the aquafaba UNWHIPPED as an egg binder/replacement for recipes that call for whole eggs. One egg yolk: 1 tablespoon aquafaba; one egg white: 2 tablespoons aquafaba; one whole egg: 3 tablespoons aquafaba