Don't discard that murky liquid from canned chickpeas—it's aquafaba, a game-changing binder and thickener that whips up just like egg whites. Skip eggs entirely in your recipes with this simple swap: 2 tablespoons replace one egg white, or 3 for a whole egg. It stays fresh for a week in the fridge and freezes well for later use.
Aquafaba offers slightly fewer proteins than eggs but still delivers plenty, with a neutral taste that blends seamlessly (unlike other legume brines). No one will detect the difference unless you mention it. It's essential for vegans, those with egg allergies, pregnant women avoiding raw eggs, and waste-conscious cooks.
Try these 5 popular online recipes to incorporate aquafaba into everyday baking and cooking:
Practical Vegan Chocolate Mousse
The Meringue of 1, 2, 3, Veggie!
Floating Island from Révolution Végétale
ScienceFork Mayonnaise
Chocolate Macaroons from Gourmande de Nature
Dive deeper with the book Aquafaba by Sébastien Kardinal and Laura Veganpower.
