How to Make Aquafaba (Ultimate Guide)

Aquafaba is the starchy liquid left over after cooking beans or the liquid found right inside a can of beans. In this guide, we will walk you through exactly how to make aquafaba from scratch, how to store it properly, and the many ways you can use it in your cooking and baking.

While aquafaba can come from any bean, the term usually refers to the liquid from cooking chickpeas (garbanzo beans). Chickpeas tend to produce the thickest, most starchy liquid, making it the most reliable choice for recipes.

I hate to say it, but we used to pour this liquid straight down the drain. Fortunately, now we know better. When beans are cooked or canned, the liquid thickens and turns starchy, and this starchiness is what makes aquafaba so special.

What to Do With Aquafaba

It was only in 2015 that Goose Wohlt, a software engineer experimenting with egg-free meringues, discovered the culinary magic of bean water (source). Today, we know aquafaba functions as a great thickener, stabilizer, binder, and emulsifier, but it is safe to say that aquafaba uses are still being discovered.

Here are some of the most common and reliable ways to use aquafaba. Feel free to share more in the comments!

• Use as a baking egg substitute. Replace whole eggs or egg whites in everyday baked goods such as homemade pancakes, vegan pancakes, and muffin recipes. (We actually compare aquafaba and a flax egg in our vegan blueberry muffins recipe!)
• Turn into meringues and pavlovas. Whip it into stiff peaks to create airy, completely egg-free meringues.
• Create whipped desserts. Lighten up plant-based chocolate mousse and buttercream frosting, or make vegan whipped cream and ice cream.
• Use it to make vegan mayonnaise and other emulsions. Blend it into garlic aioli, homemade plant-based butter, or make our vegan mayonnaise.
• Make hummus and dips better. Blend it into hummus for an exceptionally light and creamy texture.
• Use as a natural thickener. Add it into soups and stews to help them thicken.

Making Aquafaba from a Can of Beans

The easiest and most reliable way to get aquafaba is straight from a can of chickpeas. To avoid excess saltiness in your recipes, we recommend choosing low-sodium or no-salt-added cans.

⭐️ Before opening and draining the liquid, give the can a vigorous shake to distribute the starches. Then it is ready to use!

Making Aquafaba from Scratch

You can also make aquafaba from scratch by cooking dried chickpeas. This method takes a bit more effort, as you will need to reduce the cooking liquid on the stove until it reaches the thicker, slightly yellowish consistency of raw egg whites.

⭐️ It is really important to avoid introducing any oils or fats into the pot during this process. Even a trace amount of fat will prevent the aquafaba from whipping properly later on.

1. Soak 1 pound (450 grams, or about 2 cups) of dried chickpeas in a large bowl of water overnight.
2. Drain the chickpeas and transfer them to a large pot. Add 8 cups (1.9 L) of plain, unseasoned water. Bring to a boil, then reduce the heat to a simmer and cook until the beans are tender, 1 ½ to 2 hours.
3. Turn off the heat, cover the pot, and let the chickpeas cool completely in their cooking liquid. (This resting period draws out as much starch as possible.)
4. Once cool, remove the chickpeas with a slotted spoon (see how to store them in our article, how to cook chickpeas).
5. Bring the remaining liquid in the pot back to a simmer. Cook for 30 to 45 minutes, or until the liquid reduces and thickens to the consistency of canned chickpea liquid.

How to Substitute Eggs with Aquafaba

Aquafaba has many culinary uses, but our absolute favorite is as an egg replacer in pancakes and simple baked goods. It does a really nice job of mimicking the binding and leavening characteristics of traditional eggs. (We use it to make our vegan blueberry muffins)

When substituting aquafaba for eggs, use this general rule of thumb:

• 3 tablespoons (45 ml) = 1 large whole egg
• 2 tablespoons (30 ml) = 1 large egg white

Depending on what your recipe requires, you can prepare the aquafaba in three different ways:

• Lightly Whisked: Use a hand whisk to create a light, frothy consistency, which works well as an egg binder in cookies, pancakes, and muffins.
• Soft Peaks: Whip aquafaba with an electric mixer or stand mixer until it forms soft peaks, perfect for adding airiness to batters for waffles, muffins, and cupcakes.
• Stiff Peaks: Whip aquafaba with an electric or stand mixer until it forms stiff peaks. You can then use it to make meringue, ice cream, or even vegan macarons.

Tips for Whipping Aquafaba

If a recipe calls for whipped aquafaba (either soft or stiff peaks), here is how to guarantee success:

• Use the right equipment: While you can use a hand mixer or even a food processor, we have found that a stand mixer fitted with a large whisk attachment is by far the most foolproof method.
• Add cream of tartar: You do not strictly need cream of tartar to whip aquafaba, but we highly recommend it. Just a pinch acts as an acidic stabilizer, helping the foam structure form faster and preventing it from deflating quickly.
• Be patient: Whipping aquafaba takes longer than whipping egg whites, so do not panic if it doesn’t happen instantly. Just keep whipping. Soft peaks usually form within 4 to 5 minutes, but achieving stiff peaks can take up to 10 minutes depending on your equipment.

How to Store and Freeze Aquafaba

If you have leftover aquafaba, do not pour it down the drain! It stores beautifully for future baking projects.

• Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days.
• Aquafaba freezes perfectly for up to 3 months. For maximum convenience, freeze it in 1-tablespoon (15 ml) portions using an ice cube tray. Once completely solid, pop the cubes out and transfer them to a freezer-safe bag or container. When you are ready to bake, simply thaw the exact number of tablespoon cubes you need in the refrigerator before using.

⭐️ A note on whipped aquafaba: Aquafaba must be stored in its liquid, unwhipped state. Whipped aquafaba does not store well and will quickly deflate and lose its structure in the fridge. It is best to wait to whip your aquafaba until you plan to fold it into your recipe.