Aquafaba is the new love of many in the vegan and egg-free communities -- and once you see why, you'll want to give it a try!

What is Aquafaba?

Aquafaba means "water bean," and it is literally bean water -- the water you usually dump down the drain when you strain cans of chickpeas or other beans. But stop! Save the water, because it is an excellent vegan substitute for eggs and egg whites in recipes for all kinds of baked goods, meringues, and ice cream.

Aquafaba is the water you drain off a can of garbanzo or other beans

How to Use Aquafaba

Goose Wohlt, a software engineer from Indiana, made the discovery that this magical water can replace eggs. His rule of thumb for egg substitutions is:

  • 1 tablespoon aquafaba = 1 egg yolk
  • 2 tablespoons aquafaba = 1 egg white
  • 3 tablespoons aquafaba = 1 whole egg

Nutritionally, 1 tablespoon of aquafaba has less than 5 calories, another reason it's a great substitute for eggs. Although it has less protein than egg whites, the combination of the starch and a small amount of protein in the water allows it to react similarly to whisks and beaters, producing a foamy and eventually creamy look and texture.

Cooking with Aquafaba

With all of that to gain, why not give it a try? Here are a few recipes and a video to get you started:

Rose water and aquafaba come together in this recipe creating a delightful cookie for tea time.

Photo by Buckwheat Queen

VIDEO: How to Make Vegan Meringues

Who says ice cream needs dairy? Lina and Jens bring us a creamy chocolate dessert with no dairy and no eggs. "I am never going to waste a drop of chickpea water again."

Photo by Buckwheat Queen

Apple pie is topped with a meringue-like foam, using aquafaba as the base. Serve after your favorite vegetable-based meal!

Photo by likeatcake

Save the water from your canned beans next time you make hummus and use this super easy recipe.

Photo by Buckwheat Queen


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