It's daunting when you first change your diet to not include eggs, especially when baking. This is where aquafaba comes in, it's loved by vegans/plant based dieters. I've compiled a list of aquafaba recipes below, but allow me to explain a little bit about this ingredient.
CrA creamy vegan asparagus soup made with fresh asparagus, potatoes and caramelised onions blended with coconut milk. This vegan soup recipe is also gluten free.
What is aquafaba?
Aquafaba is the brine left over from soaked or tinned chickpeas (or a variety of beans) - it's chickpea juice!
This magical juice has so many uses in food; use as an egg replacer in baking, whip up to make vegan royal icing or whisk to make vegan meringue. It's so intriguing how a juice turns into something so white and fluffy!
I have found the 5-6 day period to be the longest period before it's starts turning funky. When it soils, a white film starts to form on the top layer.
In the raw form, it tastes as expected, like the beans it came from. When used in cooking or baking, it isn't noticeable at all.
Yes you can, however it will take a while. Whipping aquafaba requires constant motion, if allowed to sit for a while in between whipping it will break down again.
Aquafaba features a lot in my recipes on Plant Based Folk, soit makes sense to collate a list of these aquafaba recipes along with other recipes from fellow food bloggers;
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