It’s not a big secret – aquafaba is great for vegan recipes. Now all you need is to learn how to make aquafaba!
And guess what? It’s actually pretty simple and quick.
Once you know exactly the correct ratio, tools, and techniques, you can quickly make those amazing vegan aquafaba recipes you’ve always wanted to try.
So let’s go right ahead and start making aquafaba! We’ll share with you a quick aquafaba recipe that you can use for your baking and cooking needs. Spoiler alert – it only takes about a couple of minutes to make!
How To Make Aquafaba The Right Way
First of all, you can’t possibly mess up making aquafaba.
But there are better ways to make it, which newbies might not know. For the most part, you need the liquid leftover from your can of chickpeas or cooked chickpeas. Either way is fine.
Cooking your chickpeas, however, and saving the leftover liquid is a bit less reliable. Oftentimes, the aquafaba may end up being too thin. Thus, you will have to cook it down some more.
If you’re in a rush to make aquafaba, you would not want to go down this route. So, for a quick, easy, and hassle-free aquafaba – especially for beginners – canned chickpeas are your best bet.
Basically, making aquafaba with this method only takes 6 minutes tops. That’s how quick and simple it is. All you need is your can of chickpeas with the liquid reserved and 1/8 teaspoon of cream of tartar.This is actually the secret sauce for your better whip!
The liquid is obviously your aquafaba. Place it in a mixing bowl and then start whipping. We recommend using a stand mixer or hand mixer for best results. Then, you’ll want to add in your cream of tartar, which adds to the ease of whipping up your aquafaba.
Another amazing thing about cream of tartar is that it helps you to achieve those firm peaks that you want for your recipes. Usually, it only takes 3 minutes to get to that point. But if you want the peaks to get firmer, then go up to 6 minutes.
Do take note that the quality of peaks largely depends on two things – the thickness or lightness of your aquafaba and the equipment you are using. Whipping may take longer or shorter depending on these two factors.
Making Aquafaba In 3 Ways – Cooking Method
No matter which technique you try when making aquafaba, you basically start with two things:
Remove any debris or pick out the bad ones from the bunch.
Next, rinse your chickpeas and place in a bowl. Add more water and soak overnight to let them expand. Don’t add anything to it – no salt or baking soda but only plain chickpeas.
The following day, you are ready to cook your chickpeas and make aquafaba! Here are three ways to do it:
1. Stove Top
As the name suggests, you need to transfer your soaked chickpeas with liquid in a pot, bring it to a boil on your stove top, and then turn the heat down as it simmers.
You will see some foam forming on top as it cooks. But this is not what you need – it’s not aquafaba. Just skim the foam and toss it.
2. Instant Pot Or Pressure Cooker
It is a simple and quick method, which is why many beginners prefer this option.
You don’t even need to stand around and watch as your chickpeas cook. Just set the instant pot to your preferred setting, walk away, and then check it out once it’s done cooking. So simple!
As a bonus, the texture is thicker, which makes it easier to whip.
3. Slow Cooker
If you have a slow cooker at home, simply follow the soaking method we have just shared with you. Then, set your slow cooker to low or high, depending on your preference.
Once it is done cooking, let it cool, and then you are ready for the next procedure. Whether you did the pressure cooker, slow cooker or stovetop method, the next step applies.
Final Steps On How To Make Aquafaba
When the chickpeas have cooled, you need to separate the aquafaba from the chickpeas. Use a strainer to do this, as it also helps you to filter out the smaller bits of chickpeas that occurred while cooking.
You definitely do not want any tiny chickpea bits in your aquafaba as it impacts the whipping and the overall texture. Use a sieve to strain the chickpeas and pour over a bowl. That’s it!
After completely cooling the aquafaba, you can place it in a jar, seal the lid, and refrigerate overnight. It should be ready to use the next day.
This will result in a slightly viscous and not so thick or watery aquafaba. It’s kind of similar to egg white but vegan, of course!
How To Use Aquafaba – Easy Aquafaba Recipes
Now that you’ve made your aquafaba, here comes the fun part – making amazing vegan aquafaba recipes with it!
There are unlimited ways to use aquafaba.
1. Vegan Cookies
One recipe to try, for instance, is adding aquafaba as your egg binder for your vegan, gluten-free cookies. Instead of using egg, the thick and sticky aquafaba can do the job of binding all the ingredients together.
2. Vegan Waffle – Gluten Free
Another aquafaba recipe to try is vegan waffle. You want the aquafaba to form semi-soft peaks, so it resembles an egg white for your waffle recipe.
3. Vegan Macaroons and Meringues
Got a sweet tooth? Then you should definitely try making vegan meringues and macaroons. Just be sure to whip aquafaba longer to form stiff peaks. It should take longer whipping as when you’re using it for your cookies and waffles.
4. Vegan Mayonnaise
An excellent dressing or add-on to your burger, vegan mayonnaise is another aquafaba recipe you should try. Just semi-soft peaks are all you need to create this fantastic recipe that the whole family will love!
So there you have it – super easy and quick ways on how to make aquafaba. As promised, it is absolutely simple and fuss-free.
We hope you enjoyed learning these simple techniques, so you can be ready to make these tasty vegan aquafaba recipes. Enjoy the process and happy baking or cooking!