7 Surprising Aquafaba Uses in Vegan Cooking
Are you venturing into the world of vegan cooking and stumbling over substitutes for everyday ingredients? Or maybe you’ve been a vegan chef for years but are still dazzled by the versatile and miraculous ways the simplest ingredients can be transformed. One of the most exciting revelations in vegan cuisine over the past few years is the discovery of aquafaba. This humble leftover liquid from cooked chickpeas is a goldmine for vegan recipes, providing a perfect substitute for eggs in countless dishes. Here, we dive into seven surprising uses of aquafaba in vegan cooking that may just revolutionize your culinary experiments.
What is Aquafaba?
Before we leap into the various ways to use aquafaba, let’s clarify what it is. Aquafaba translates to “bean water” and typically refers to the viscous water in which legume seeds like chickpeas have been cooked. Due to its ability to mimic the functional properties of egg whites in cooking, aquafaba is a cherished ingredient in vegan baking and cooking.
1. Vegan Meringues
Turning chickpea water into a sweet, crispy meringue might sound like a magic trick, but it’s entirely possible with aquafaba. Whip up the liquid as you would egg whites, adding sugar gradually until stiff peaks form. Spoon or pipe onto a baking sheet and bake at a low temperature until dry and crisp. The result is a 100% vegan meringue that’s perfect for topping pies or making cookies.
2. Dairy-Free Cheese
Yes, you read that right—vegan cheese often relies on aquafaba as a binding and thickening agent. By blending soaked cashews, nutritional yeast, and spices with aquafaba, you can create spreads and soft cheeses that rival their dairy counterparts in creaminess and spreadability.
3. Egg-Free Mayo
Egg-free mayonnaise is another surprising application of aquafaba. Combine aquafaba with mustard, vinegar, and slowly drizzle in oil while whisking to emulsify the mixture. The result is a creamy, stable condiment that’s perfect for sandwiches, salads, or dips. Flavor it up with garlic or herbs for a customized twist.
4. Fluffy Vegan Pancakes
Aquafaba can also be a secret ingredient for creating fluffy, delicious pancakes without eggs. In your pancake batter, use whisked aquafaba to replace eggs, ensuring your pancakes are light and airy. Since it’s flavor-neutral, all you taste is the delicious, pillowy texture of your perfect breakfast treat.
5. Vegan Butter
Creating a spreadable, melt-in-your-mouth vegan butter is possible with aquafaba. By blending it with refined coconut oil, apple cider vinegar, a pinch of turmeric for color, and a little salt, you can create a butter alternative that looks and behaves like traditional butter on toast, in baking, or for sautéing.
6. Vegan Ice Cream
Aquafaba is not just for baking and spreads. It also works wonders in frozen desserts. Use it to make light, fluffy, egg-free ice cream that rivals any traditional recipe. The air whipped into the aquafaba helps mimic the creaminess of egg-based ice creams, and with the addition of vanilla, cocoa, or fruits, you get a delightful dessert that everyone can enjoy.
7. Binding Agent in Veggie Burgers
Last but not least, aquafaba can act as an excellent binder in recipes like veggie burgers or meatballs, where it can help hold all ingredients together, just as an egg would. This will prevent your patties from crumbling apart, maintaining a nice, chewable texture after cooking.
Conclusion
Aquafaba is nothing short of a miracle ingredient in the realm of vegan cooking. From fluffy desserts to creamy spreads and hearty meals, this versatile chickpea liquid can do it all, providing a fantastic alternative to many ingredients that those following a vegan diet had to previously go without. Experiment with these seven surprising uses of aquafaba in your cooking, and discover the incredible capabilities of this simple, sustainable, and utterly transformative ingredient! Whether you’re whipping up a storm with meringues or binding delicious veggie burgers, aquafaba is the ingredient to keep on your radar.
