Aquafaba
Aquafaba is a super convenient ingredient in vegan cuisine. It requires 10 minutes and it's perfect to make recipes that usually contain eggs!
Servings: 1 (about 2 cups or 480 ml)
Calories: 22kcal
Ingredients
- ½ cup aquafaba the liquid from one can of chickpeas
- ⅛ teaspoon cream of tartar
Instructions
- Drain the liquid from one can of chickpeas into a large bowl and set the chickpeas aside to make any recipe that calls for chickpeas. You should have ½ cup of aquafaba (120 ml), but it's okay if you get a little more or less of it.
- Add all the ingredients to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (about 3-5 minutes). You could also use a regular large bowl and a hand mixer.
- Use your aquafaba immediately in recipes like vegan whipped cream or vegan marshmallows.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
Notes
- I really suggest you use chickpea aquafaba instead of the one that comes from other legumes, as this recipe will work best with it.
- You can omit the cream of tartar if you can’t find it, but it will take much longer to get the texture you’re looking for. It can be replaced with some lemon juice, but I’ve never tried it myself and I don’t know if it could change the flavor of the aquafaba.
- Nutrition information represents 1 15-ounce can worth of aquafaba.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 3.5g | Protein: 1.2g | Fat: 0.2g | Sodium: 4mg | Sugar: 1.6g | Calcium: 9mg