Unlock the Magic of Aquafaba: Your Guide to Homemade Vegan Egg Replacement

Hey there, fellow food adventurers! Have you ever stared into a can of chickpeas and thought, "There has to be more to this liquid than just… well, liquid?" If so, you're in for a treat! Today, we're diving deep into the world of aquafaba – that magical, often overlooked, cooking liquid that's about to revolutionize your plant-based kitchen.

What is Aquafaba, Anyway?

In the simplest terms, aquafaba is the cooking liquid from legumes, and it turns out, it's a pretty incredible egg white substitute! Yes, you heard that right, that stuff you used to drain away is now your secret weapon to making airy mousses, fluffy meringues, and so much more.

Why Make Your Own Aquafaba?

Sure, you can use the brine from a can of chickpeas, but there are a few good reasons to go the homemade route:

• Say No to BPA: Most canned goods come with a lining of BPA, which many people prefer to avoid for health reasons.
• Control the Sodium: Canned chickpea brine is often high in sodium, and it's much better to control salt yourself, especially in those sweet recipes.
• Consistency is Key: Some brands work better than others. By making your own, you ensure it is perfect every time. You are the master of your own destiny!
• Cost Effective: Using dried beans is more economical, meaning that you get more of that magic liquid for less money!

How to Make Aquafaba From Scratch

Alright, let’s get to the good stuff. Here's how to make your very own aquafaba:

Ingredients:

• 2 cups of dried chickpeas
• 8 cups of water

Method:

1. Soak: First, soak those chickpeas overnight (about 8 hours) in plenty of water. Ensure they are totally submerged, like they are in a spa!
2. Rinse: Next day, drain and rinse those lovely plump chickpeas.
3. Cook: Put them into a pot, cover with 8 cups of fresh water. No salt or baking soda! Bring the pot to a boil and keep an eye on it – chickpeas can be a bit over-zealous when boiling so keep the heat low and stir from time to time. Skim any foam that surfaces to keep the final product clean.
4. Simmer: After it starts to boil, reduce heat to low-medium and simmer covered until the chickpeas are tender. This takes about 60-75 minutes. Give them a stir from time to time and try not to let them burn at the bottom.
5. Cool: Once they are ready, turn off the heat and let the chickpeas cool in the cooking water, like they are in a warm bath. This really gets that protein into the liquid, which is what makes all the magic happen.
6. Separate: Use a slotted spoon or a clean colander to remove chickpeas from the cooking water. Avoid any grease from the utensils as this impacts the aquafaba ability to foam.
7. Reduce (Optional): If you need a stronger aquafaba (for example, to use as an egg binder), return the liquid to a low-medium heat and simmer for about 30-45 minutes or until it has thickened and some of the water has evaporated.
8. Chill: Let the liquid come to room temperature, then transfer it into a container and store it in the fridge. Chilling it will make it nice and gelatinous, resembling an egg white.
9. Bonus Tip: If you are not in a hurry to use your aquafaba, pop the cooked chickpeas back into the container with aquafaba overnight. This gives it an extra boost of that lovely gelatinous texture.

What Can You Do with Aquafaba?

Oh, the possibilities are endless! Think of anything you would use egg whites for, and aquafaba can likely do it! Here are a few ideas:

• Vegan Meringues: It's the star of the show for light, airy vegan meringues.
• Fudgy Brownies: Aquafaba adds a wonderful texture to baked goods, like brownies. Try it and you will never go back!
• Chocolate Mousse: Get that light, fluffy texture with an oil free, healthy vegan chocolate mousse!
• Vegan Mayo: Make your own creamy, flavorful vegan mayo.
• And Much More: Seriously, the sky's the limit. You can use aquafaba in cakes, cookies, cocktails - you name it.

Tips and Tricks

• Grease is the Enemy: Make sure all your utensils and containers are completely grease-free when working with aquafaba.
• Fresh Chickpeas: Use the freshest dry chickpeas you can find. You get the best aquafaba that way.
• Don't Over-reduce: When you reduce aquafaba, try not to make it too thick and strong if you are intending to use it for a dessert.
• Freeze it: If you are not using it right away you can freeze it in ice cube trays for future use.

Final Thoughts

Aquafaba is a game-changer for anyone looking to explore vegan baking and cooking. It's easy to make, affordable, and surprisingly versatile. So, next time you're cooking chickpeas, remember not to pour that magic liquid down the drain. Instead, turn it into something wonderful!

Happy cooking!

Nutritional Info (per cup):

• Calories: 15
• Sugars: 0g
• Fats: 0g
• Saturates: 0g
• Proteins: 1g
• Carbs: 3g