The Plant-Based Egg Replacement You Will Love
Aquafaba has got to be my favorite new thing in the world!
Okay, that might be overselling it a bit, but it’s definitely up there in the top twenty?
Because aquafaba is an easy, affordable, and perfect plant-based way to replace eggs in just about any recipe and make it even more moist than it would have been with cholesterol-filled eggs!
What Is Aquafaba?
Aquafaba is the liquid that remains when you cook beans, and what you’ve probably been pouring down the drain when you make homemade hummus.
The liquid resulting from cooked chickpeas – also known as garbanzo beans – is all the rage right now.
In fact, new aquafaba products are now coming out on a regular basis, such as Fabanaise – a plant-based mayonnaise – and Fora Food’s new vegan butter, Faba Butter.
The reason being is that this liquid contains compounds that are identical to eggs – namely, the starch and protein. Thus, you can use them interchangeably without sacrificing texture, unlike many other traditional egg replacers. The look and taste of food is also not altered when using aquafaba.
You can use aquafaba to bind, foam, thicken, emulsify, or gelatinize just about anything, the same way you would use eggs. Use it to prepare any dessert – including meringue and mousse – waffles, mayo, corn bread, whipped cream, and just about anything else you can think of.
How To Use Aquafaba As An Egg Replacement
Print out the recipe and measurement guide below to keep handy and ready for your next eggless masterpiece, and check out the new books filled with delicious recipes and ways to use aquafaba >> Aquafaba Recipe Books on Amazon.
Don’t want to crack open a can of garbanzo beans just for the juice?
There’s now a aquafaba powder that you can keep on hand and use whenever those chocolate chip cookies are calling your name.
- Garbanzo/Chickpea Juice
- Cook raw garbanzo beans according to package directions and retain the liquid in the pot or open a can of cooked garbanzo beans and drain liquid into another container.
- Use liquid in place of eggs in your desired recipe using the following measurements, and prepare and/or cook as you normally would.
- One TBSP Aquafaba = One Egg Yolk
- Two TBSP Aquafaba = One Egg White
- Three TBSP Aquafaba = One Whole Egg
Want More Information About Plant-Based Alternatives?
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Gina became passionately obsessed about spreading the message of natural healing after transforming her health and healing her body of life-long conditions with the power of a plant-based diet.
Please note: Information provided on this website is presented for educational and entertainment purposes only and is not intended to diagnose, prevent, treat, mitigate or cure any medical condition. The information is not intended to replace medical advice or treatments prescribed by a qualified healthcare professional. It is simply intended as a sharing of knowledge and information based on the opinions, research, and experience of the author.
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