Aquafaba 101: The Magic of Chickpea Brine in Vegan Cooking

Transform leftover chickpea liquid into versatile foams, binders, and creamy emulsions.

By Medha deb

Created on Sep 15, 2025

Transform leftover chickpea liquid into versatile foams, binders, and creamy emulsions.

Aquafaba 101: Everything You Need to Know

Aquafaba—literally translating to “bean water”—is the liquid found in canned chickpeas and sometimes other beans. This surprising ingredient has become a sensation in the world of vegan cooking and gluten-free baking for its near-magical ability to mimic the structure and function of egg whites. Whether you’re looking to whip up glossy vegan meringues, a fluffy cake, or creamy mayonnaise, aquafaba can transform your kitchen.

What Is Aquafaba?

Aquafaba is the cooking liquid from beans, especially chickpeas. It gained popularity in the last decade as home bakers and chefs discovered that this humble brine could—when whipped and seasoned—replicate the texture and binding qualities of eggs in recipes. The term itself was coined in 2014 and has grown in use especially in vegan, allergy-friendly, and plant-based kitchens.

Most commonly sourced from canned chickpeas
Can be used as a substitute for both egg whites and whole eggs
Contains proteins, starches, and soluble plant solids that lend it unique properties
Vegan, gluten-free, and allergy-friendly

Why Use Aquafaba?

Aquafaba’s main appeal is as a substitute for eggs, especially in vegan and allergy-friendly baking. It is remarkably versatile, able to take on a variety of roles:

Whips into foam just like egg whites
Acts as a binder and emulsifier
Thickens sauces, creates fluffy cakes, and forms stiff peaks for meringues

Unlike traditional egg substitutes (such as flax eggs or commercial replacers), aquafaba holds air efficiently and offers neutral flavor and color, making it particularly suitable for delicate pastry work.

Where to Find Aquafaba

You can access aquafaba in two main ways:

From canned chickpeas: Simply drain the liquid from a can. This is the most convenient source and is generally the consistency required for most recipes.
Homemade aquafaba: Cook chickpeas at home and reserve the cooking liquid. This method requires some attention to the correct water-to-chickpea ratio to yield the optimal viscosity.

How to Make Aquafaba at Home

If you prefer to make aquafaba from scratch rather than from a can, here’s a step-by-step guide:

Ingredients

1 cup dry chickpeas
Water for soaking
3 cups water for cooking

Instructions

Sort and rinse chickpeas. Discard any damaged ones.
Soak the chickpeas overnight (at least 8 hours) in plenty of cold water.
After soaking, drain and rinse well.
Place chickpeas in a pot and cover with 3 cups of fresh water.
Bring to a boil, then reduce to a simmer. Cook 45–75 minutes until tender.
Once finished, let chickpeas cool completely in their cooking water (this helps extract more aquafaba characteristics).
Drain the chickpeas, reserving the cooking liquid. This is your aquafaba.
For a thicker consistency, simmer the liquid to reduce volume.
Store aquafaba in an air-tight container in the refrigerator for up to 2 weeks.

Alternative Methods

Instant Pot / Pressure Cooker: Pressure cook the soaked chickpeas with fresh water for 20 minutes, allow a natural release, and follow the same cooling and draining steps.
Slow Cooker: Use 3 cups water per cup chickpeas, set on low for 5 hours or high for 3 hours, then drain and chill as above.

Consistency and Tips for Perfect Aquafaba

For best results, aquafaba should resemble the thickness of egg whites. If it’s too thin, reduce it by simmering gently. Consistency matters when whipping aquafaba into stiff peaks or using it as a binder.

Aquafaba from canned chickpeas typically works straight from the can.
Homemade aquafaba may need reducing or adjusting for viscosity.
The liquid should be light brown and slightly viscous.
Presence of salt can affect foaminess—choose unsalted if possible for whippability.

Aquafaba vs. Egg Whites

Aspect	Aquafaba	Egg Whites
Source	Chickpea or bean brine	Eggs
Diet	Vegan, allergy-friendly	Animal-based
Whipping Ability	Forms stiff peaks	Forms stiff peaks
Flavor	Neutral when baked or whipped	Neutral/slightly sulfuric raw
Function	Binder, emulsifier, foam	Binder, emulsifier, foam

How to Use Aquafaba in Cooking

Aquafaba can be used anywhere egg whites or whole eggs are called for, typically as follows:

Whipped aquafaba: For meringues, macarons, pavlova, marshmallow fluff
Unwhipped aquafaba: Cakes, cookies, brownies, pancakes, waffles
Emulsifier: Vegan mayonnaise, salad dressings
Binder: Burgers, meatballs, falafel
Foam: Coffee drinks, cocktails, mousses

As a guideline, 3 tablespoons of aquafaba can replace one whole egg or one egg white in most baking recipes.

Classic Aquafaba Recipes to Try

Vegan Meringues: Whip aquafaba with sugar and cream of tartar to stiff peaks, bake at a low temperature for crispy cookies.
Vegan Mayonnaise: Combine aquafaba, mustard, lemon juice, and oil, then whip until creamy and thick.
Chocolate Mousse: Melt dark chocolate and fold into whipped aquafaba for a light, airy dessert.
Angel Food Cake: Replace the egg whites with aquafaba in a classic angel food recipe for a vegan-friendly treat.
Macarons: Use aquafaba as the base to make gluten-free, vegan meringue cookies.

Tips and Troubleshooting

Use clean utensils: Any trace of oil, grease, or fat will prevent aquafaba from whipping properly.
Whipping time: Aquafaba takes longer to reach stiff peaks than egg whites. Expect up to 10 minutes with an electric mixer.
Flavor concerns: Aquafaba loses its bean flavor once baked, cooked, or combined with sugar and flavorings.
Stabilize with cream of tartar: Adding this acid can help aquafaba maintain a sturdy foam.
Store aquafaba: In a sealed container, it keeps up to 2 weeks in the refrigerator, or 3 months frozen.

Aquafaba with Other Beans: Variations

Although chickpea liquid is the most reliable, you can experiment with other bean aquafaba as well:

White beans (great northern, cannellini) offer a neutral flavor
Navy beans and pinto beans produce an effective but sometimes strongly flavored aquafaba
Red and black beans tend to impart color and flavor, so are less popular for desserts

Consistency and use may vary with non-chickpea sources, so always test small batches before scaling up a recipe.

Frequently Asked Questions (FAQs)

Can aquafaba replace whole eggs?
Yes. Use 3 tablespoons per whole egg in most baking recipes. However, for recipes where eggs are the main structure (like omelets), aquafaba may not fully replicate the texture.
Do you taste beans in the final product?
No. When cooked or baked, aquafaba’s flavor disappears; desserts taste neutral, not beany.
Can aquafaba be made from dried beans?
Yes. Soak, cook, and reduce the liquid as described. It’s best to avoid adding salt during cooking.
How do I know if the liquid is thick enough?
If it drips like egg whites and is slightly viscous, it’s ready. Too watery? Simmer gently to reduce volume.
Is aquafaba healthy?
Aquafaba contains minimal protein and carbohydrates. While it is calorie-light, nutritional value is limited compared to eggs. Its main benefit is dietary adaptability.

Storing and Freezing Aquafaba

Refrigerate in a clean, sealed container up to 2 weeks
Freeze in small portions (ice cube trays work well) for up to 3 months
Thaw and use as needed; volume and performance remain stable after freezing

Troubleshooting Common Aquafaba Problems

Not whipping? Check for oil residues, use cream of tartar, and ensure correct viscosity.
Tastes beany? Reduce stronger-flavored bean aquafaba; combine with robust flavors (e.g., chocolate or lemon).
Too runny? Simmer the liquid longer to reduce and concentrate.
Grainy meringue? Over-mixing or not enough sugar can cause separation. Whip only to stiff peaks and add sugar gradually.

Conclusion: Why Aquafaba Has Changed Vegan Baking

Aquafaba is more than a gimmick—it’s a culinary revolution for plant-based, allergy-friendly, and creative baking. Its simple preparation, wide applications, and uncanny egg-mimicking ability make it a must-try staple. Next time you pop open a can of chickpeas, don’t dump the liquid—transform it into vegan masterpieces.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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