Did you know that the water that you find canned chickpeas can totally be used for other purposes? They can be used in different ways and can even make for functional substitutes. Though it may seem like a byproduct to discard, chickpea water or aquafaba is a versatile ingredient that has gained popularity, especially in vegan and plant-based cooking. Its unique properties closely mimic those of egg whites, making it a valuable resource in various culinary applications.
For instance, it is an effective binding agent in savoury dishes, similar to how eggs are used. In recipes like veggie burgers, falafel, or meatless meatballs, aquafaba helps hold the ingredients together, ensuring a cohesive texture. Simply add a few tablespoons of aquafaba to your mixture, and mix well. The liquid will act as a glue, binding the components and allowing them to hold their shape during cooking. In fact, it can even be used to make delectable chocolate desserts! Here are some creative ways to reuse chickpea water in your kitchen!
Egg Substitute in Baking
One of the most common uses for aquafaba is as an egg substitute in baking. This liquid can be whipped into stiff peaks, much like egg whites, making it an excellent alternative for those following a vegan or egg-free diet. To use aquafaba as an egg substitute, simply replace one whole egg with three tablespoons of aquafaba, or substitute two tablespoons for one egg white. This substitution works well in a wide range of baked goods, including cakes, cookies, muffins, and brownies.
To whip aquafaba, use a hand mixer or a stand mixer with a whisk attachment. Start on a low speed and gradually increase to high, whipping until stiff peaks form. This process typically takes 5 to 10 minutes, depending on your mixer. You can then fold the whipped aquafaba into your batter as you would with traditional egg whites. This method allows you to enjoy fluffy, airy baked goods without the need for eggs.
Making Vegan Meringues
Another exciting use for aquafaba is in making vegan meringues. Meringues, traditionally made from egg whites and sugar, rely on the ability of egg whites to be whipped into a stable foam. Aquafaba mimics this property perfectly, allowing you to create light and crispy vegan meringues. The process is straightforward: whip aquafaba until stiff peaks form, then gradually add sugar while continuing to whip. Once the mixture is glossy and holds its shape, you can pipe it onto a baking sheet and bake at a low temperature until crisp.
Vegan meringues made with aquafaba are indistinguishable from those made with egg whites, making them a delightful option for anyone avoiding animal products. You can also add flavours like vanilla, almond, or lemon to the meringue mixture to customize the taste. These meringues are perfect for topping pies, serving with fruit, or enjoying on their own as a light, sweet treat.
Vegan Mayonnaise
Aquafaba is an excellent base for making vegan mayonnaise, offering a creamy and emulsified texture similar to traditional mayonnaise made with eggs. To create vegan mayonnaise, blend aquafaba with oil, mustard, vinegar, and a pinch of salt. As you blend, the aquafaba will emulsify with the oil, thickening into a smooth, creamy mayonnaise. You can adjust the flavour by adding garlic, herbs, or spices to suit your taste.
This homemade vegan mayonnaise is perfect for sandwiches, salads, and dips. It’s also a great way to avoid store-bought mayonnaise, which often contains preservatives and artificial ingredients. By making your own, you have complete control over the ingredients, ensuring a fresher and healthier option.
Cocktail Foams
Aquafaba can be used to create foamy toppings for cocktails, similar to those made with egg whites. The protein content in aquafaba allows it to be shaken into a frothy foam that adds both texture and visual appeal to cocktails. To make a cocktail foam, simply replace the egg white in a recipe with an equivalent amount of aquafaba. Shake vigorously with the other ingredients, and strain into a glass. The result is a beautifully frothy cocktail that is entirely vegan.
This method is particularly popular in drinks like whiskey sours, pisco sours, and other cocktails that traditionally call for egg whites. Aquafaba’s neutral flavour ensures that it doesn’t alter the taste of the drink, while still providing the desired frothy finish.