The Vegan Dictionary: What Is Aquafaba?

If you’re vegan, you’ll definitely know the struggle behind finding vegan replacements for a lot of ingredients, especially when you’re baking. While it’s a lot easier to find alternates these days, vegan substitutes tend to be more on the expensive side. While there aren’t easy fixes to everything, we can always make life easier for ourselves when we can.  

What is Aquafaba?


A vital vegan ingredient that’s often looked at as a waste product is aquafaba. Aquafaba is formed when legumes like chickpeas are soaked or cooked in water for a long time. It can be used as a substitute for eggs and egg whites and are used to make airy vegan desserts, like meringues and chocolate mousse, as well as cocktails like a vegan whiskey sour.

Can I Make Aquafaba at Home?

Cook dried chickpeas at home, and simply reserve the leftover liquid. It might seem a little too watery to use in recipes, so you should thicken it a little by reducing it. Put it in a saucepan, uncovered, and cook it on very low heat for 20-30 minutes. 

If you’re using the aquafaba in a dessert recipe, add a teaspoon of cream of tartar to stabilise it further. 

Won’t the Aquafaba smell and taste like beans?


Aquafaba has a very mild bean smell and is generally flavourless. Whatever smell and taste there is disappears once you cook or bake with it. 

How much Aquafaba should I be using to substitute for eggs?

Ideally, you should be using 3 tablespoons of aquafaba for 1 egg, 1 tablespoon for 1 egg yolk, or 2 tablespoons for 1 egg white.

How do I store my Aquafaba?

Homemade aquafaba can be stored in the refrigerator for no more than two to three days. If you want it to last longer, freeze it in an ice cube tray and store in the freezer, where it will keep for about two months.