Aquafaba is gaining popularity as a replacement for eggs in a variety of dishes and is very popular among vegans and those with certain food allergies. And with only about five calories per tablespoon and zero fat, you wouldn't be alone in being curious about this new food trend, no matter who you are.
That liquid you've been draining from your beans (most commonly chickpeas) — that's aquafaba.
It's the cooking liquid from beans, so anytime you're making beans, you're also making aquafaba.
Aquafaba can be used as a thickener, binder, emulsifier and more.
The Norwegian Food Research Institute has studied it, but more research is needed to find out why it works its magic.
It's not just for vegans. Aquafaba is so versatile it has the potential to allow people with certain allergies to enjoy many things the rest of us take for granted.
You can whip it just like egg whites (with sweeteners and stabilizers) to create a foam that can be turned into meringue for a pie or baked meringues.
It's just as smooth and fluffy as the original, but the aquafaba doesn't necessarily make a mousse easier.
Aquafaba buttercream has a beautiful texture, and the lack of butter in the recipe allows you greater flexibility when flavoring it.
The problem with many traditional vegan mayos is that they don't taste like mayo. But if that's the flavor you crave, it's aquafaba to the rescue!
You just reduce it until it's the consistency of egg whites, and then it's about 3 tablespoons for one egg.
Aquafaba makes a moister cake than eggs do, so if you're not happy with the texture, try aquafaba instead of a different recipe. Just note that it won't work in angel food cake.
Not only is it tasty, but many people swear by aquafaba butter for making pie crust.
In the fridge, it will usually last about as long as a carton of eggs does. But you can also freeze it.
Dehydrated aquafaba lasts a lot longer than the liquid counterpart.
The community is very active and constantly posting info about their experimentations with aquafaba.
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