Home Rendezvegan Forum Fooooooood Aquafaba Uses

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      Dewy Blueberry

      Did you know: the thick liquid that is in canned beans is called aquafaba and it has some great uses for cooking/baking! One of the main uses I’ve heard about for it is as an egg replacer. I used it recently when making Easter cookies as an ‘egg wash’ (where you normally would brush the cookies with egg to help them brown, instead I used chickpea aquafaba. It worked perfectly; the cookies were golden brown and delicious.

      The aquafaba replacement ratio for egg is said to be:
      1 tbsp aquafaba = 1 eggg yolk
      2 tbsp aquafaba = 1 egg white
      3 tbsp aquafaba = 1 whole egg
      (Source: Bob’s Red Mill – https://www.bobsredmill.com/blog/featured-articles/a-guide-to-aquafaba/)

      What an amazing resource that I think most of us have previously just been pouring down the drain! I eat so many legumes that I’d really like to learn a lot more about how to use aquafaba, so please share what you’ve found works well below!

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