9 Vegan Aquafaba Recipes: Discover the Deliciousness of ‘Chickpea Juice’

Do you ever find yourself wondering what to do with the brine that oozes off a can of chickpeas? Well, wonder no more!

Literally translated, aquafaba means “bean water”.

For newbies to the aquafaba fan-group, this slimy juice is well-known for closely emulating the texture of egg white, and when whipped up – a close twin to meringue.

Not only is aquafaba free from hormones, steroids, and cholesterol that can be found in egg whites produced by a chicken – it’s cheaper too! A large can is often sold for around $2, and since most recipes only require 3 teaspoons of aquafaba to replace one egg, this plant-based option is an affordable alternative and lasts up to five days in the fridge. Aquafaba freezes well, too.

So, get that egg beater out and get your vegan bake on!

 

9 Vegan Aquafaba Recipes, Otherwise Known as ‘Chickpea Juice’


1. ‘Magical’ Pavlova

Dance your way into this delicious egg-white free dessert.

Get the recipe here.

2. Rhubarb-Lemon Fizz Macarons

Guaranteed to take your tumblr and Insta-worthy food game to the max!

Get the recipe here.

3. Mousse au Chocolat

All the sweet, creamy, fluffy, chocolatey goodness of your favorite chocolate mousse – yet without any animal products, whatsoever.

Get the recipe here.

4. Homemade Marshmallow

Perfect for the vegan S’mores-lover in all of us!

Get the recipe here.

5. ‘Game-Changing’ Vegan Butter

Get the recipe here.

6. Italian ‘Buttercream’ Icing

If you’re a cupcake with rich buttercream-icing aficionado (or just a fan) – you need to try this recipe.

Get the recipe here.

7. Mozarella Aquafaba Cheese

You’re welcome.

Get the recipe here.

8. Baked Alaska

For those unfamiliar with this dish – it’s a layer of chocolate sponge, with ice cream on top, all covered with a thick layer of marshmallow. (Mind that drool on the keyboard.)

Get the recipe here.

9. ‘Flutternutter’ Sandwich

It’s just a massive marshmallow with bread and peanut butter – what more could one ask for?

Get the recipe here.

Nadia Murray-Ragg :Social Media Coordinator and Freelance Journalist | Wellington, New Zealand | Contactable via nadia@livekindly.co