Aquafaba recipes and uses

Chef Dawn
Oct 1
5 min read

Aquafaba recipes and uses - and more!

If you’ve ever opened a can of chickpeas, you’ve poured aquafaba right down the drain without a second thought. Don’t worry—you’re not alone! But here’s the thing: that humble, slightly cloudy liquid is pure kitchen gold. It’s called aquafaba (Latin for “bean water”), and it just might become your new favorite secret ingredient.

What Is Aquafaba?

Aquafaba is simply the cooking liquid from beans, most often chickpeas. When chickpeas simmer, their starches, proteins, and fibers seep into the water, giving it a consistency and structure similar to egg whites. That’s why aquafaba can be whipped into stiff peaks, emulsify like mayo, or add binding power to baked goods.

Think of it as nature’s little kitchen hack—egg-free, dairy-free, cholesterol-free, and completely plant-based.

What is the history of aquafaba? How was it discovered?

Unlike tofu or tempeh, which have been around for centuries, aquafaba is a baby in the world of plant-based cooking. It wasn’t discovered in a lab or by a chef—it was stumbled upon by curious home cooks.

2014 – The Spark: French tenor singer Joël Roessel was experimenting with vegetable-based foams for cooking. He noticed that the liquid from canned beans, especially chickpeas, behaved a lot like egg whites. He published his findings on his blog, sparking interest among vegan and allergy-friendly cooking communities.
2015 – The Big Breakthrough: An American software engineer named Goose Wohlt took Roessel’s idea further. He whipped chickpea liquid with sugar and created stable, glossy vegan meringues—something vegans had been dreaming about for years. He shared the discovery in a Facebook group, and the internet exploded with excitement.
The Name “Aquafaba”: To make it easier to talk about, members of that Facebook group coined the name aquafaba (from the Latin words aqua = water and faba = bean).
The Community: The “Vegan Meringues – Hits and Misses!” Facebook group became a hub for experimentation. Within weeks, people were making everything from marshmallows to nougat to macarons—all with bean juice!

Today, aquafaba is used in professional kitchens, bakeries, and homes around the world. What started as “wastewater from a can of beans” is now recognized as one of the most magical egg substitutes in plant-based cooking.

Benefits of Using Aquafaba

Vegan & Allergy-Friendly – Perfect for anyone avoiding eggs or dairy.
Cholesterol-Free – Unlike eggs, aquafaba is heart-healthy.
Budget-Friendly – It comes free with your can of chickpeas!
Versatile – Works as a binder, leavening agent, thickener, and emulsifier.
Low-Waste – No need to toss that liquid gold down the sink.

How to Store Aquafaba

From a can: Drain your chickpeas, reserving the liquid.
Homemade: If cooking chickpeas from scratch, keep the cooking liquid after it cools.

Storage tips:

Fridge: Store in a sealed jar for up to 5–7 days.
Freezer: Freeze in ice cube trays, then transfer to a freezer bag. Perfect for when you only need a tablespoon or two!

Quick Conversion Guide

1 egg white = 2 tablespoons aquafaba
1 whole egg = 3 tablespoons aquafaba

25 Ways to Use Aquafaba (and Exactly How!)

Whipped Meringue Cookies – Whip aquafaba with sugar until stiff peaks form, then pipe and bake at a low temp until crisp.
Vegan Macarons – Aquafaba replaces egg whites in the almond flour–based shells, giving you that delicate chewy bite.
Marshmallows – Whip it into fluffy peaks, then fold in hot sugar syrup and let it set for pillowy vegan marshmallows.
Pancakes – Use 3 tablespoons aquafaba to replace 1 egg in your favorite recipe. It helps bind the batter and makes them light and fluffy.
Waffles – Same swap as pancakes—3 tablespoons per egg. For extra crispiness, whip the aquafaba to soft peaks before folding into the batter.
Brownies – Use aquafaba as the egg replacer (3 tablespoons per egg) for fudgy, dense brownies that still hold together.
Muffins – Aquafaba keeps muffins moist and airy; swap it for eggs in a 1:3 ratio (tablespoons to eggs).
Quick Breads (like Banana Bread) – Replace eggs with aquafaba to help the loaf rise and bind without changing the flavor.
Chocolate Mousse – Whip aquafaba until stiff, then gently fold into melted chocolate for a dreamy, airy mousse.
Ice Cream – Whipped aquafaba folded into nondairy milk bases creates a creamier, lighter texture.
Buttercream Frosting – Whip aquafaba into powdered sugar and vegan butter for a stable, fluffy frosting.
Vegan Mayo – Blend aquafaba with oil, vinegar, and mustard; it emulsifies just like eggs.
Aioli – Same process as mayo, but add garlic and lemon juice for flavor.
Salad Dressings – Use a spoonful to stabilize homemade vinaigrettes so they don’t separate.
Homemade Butter – Whip aquafaba into coconut cream and a touch of oil for a spreadable, creamy butter substitute.
Brioche-Style Bread – Swap eggs for aquafaba in the dough; it adds moisture and structure without animal products.
Cakes – Replace eggs 1:3 with aquafaba for spongy, moist cakes that still rise beautifully.
Pie Crust Wash – Brush aquafaba on top of crust before baking for a golden-brown finish (egg wash dupe!).
Custards – Aquafaba adds structure and creaminess without eggs—great in pumpkin pie or baked puddings.
Cheesecakes – Whipped aquafaba folded into vegan cream cheese base makes it extra fluffy.
Nougat – Aquafaba whips into stiff peaks that hold sugar syrup for that classic chewy texture.
Cocktails – Add a tablespoon to drinks like whiskey sours or pisco sours for that silky, foamy top.
Gluten-Free Baking – Use aquafaba as a binder to help gluten-free breads and baked goods hold together better.
Thickening Soups & Sauces – Stir a few tablespoons into broths, gravies, or creamy soups for a silky finish.
Binding Veggie Burgers & Fritters – Aquafaba acts as the “glue,” helping patties hold their shape without crumbling.

Oatmeal Pancakes - Aquafaba recipes and uses

1. Fluffy Aquafaba Pancakes (WFPB)

Ingredients

1 cup rolled oats (blended into flour)

1 cup unsweetened plant milk

3 tbsp aquafaba (lightly whipped)

1 ripe banana (mashed, natural sweetener + binder)

1 tsp baking powder

1 tsp cinnamon

Instructions

Blend oats into flour.
Mix oat flour, baking powder, and cinnamon.
In another bowl, whisk milk, mashed banana, and aquafaba.
Fold wet into dry.
Cook on a nonstick pan until golden.

Chocolate mousse - Aquafaba recipes and uses

2. Chocolate Aquafaba Mousse (No Sugar, No Oil)

Ingredients

½ cup aquafaba

1 tsp vanilla

¼ tsp cream of tartar (optional, for stability)

2 tbsp maple syrup or date syrup

½ cup melted unsweetened dark chocolate (cacao + date paste if homemade)

Instructions

Whip aquafaba with vanilla and cream of tartar until stiff peaks form.
Slowly fold in maple/date syrup.
Gently fold in melted chocolate.
Chill 1–2 hours until set.

Oil Free Hummus Mayo - Aquafaba recipes and uses

3. Oil-Free Vegan Mayo (Aquafaba Hummus Spread)

Ingredients

1 cup cooked chickpeas

3 tbsp aquafaba

2 tbsp lemon juice

1 tbsp tahini

1 clove garlic

Pinch of salt (optional)

Instructions

Blend everything until smooth and creamy.
Store in the fridge for up to 5 days.(Great as a spread on sandwiches or as a dip—mayo without the oil!)Final Thoughts

Aquafaba is one of those plant-based miracles that makes you wonder, “Why didn’t I use this sooner?” Whether you’re vegan, egg-free, or just love experimenting in the kitchen, aquafaba opens up a world of possibility—without costing you a dime.

So next time you pop open a can of chickpeas, save that liquid gold. Your future pancakes, mousses, and veggie burgers will thank you.