Aquafaba

I’ve got a kitchen trick that’s going to blow your mind—and your whisk! If you’ve ever cracked open a can of chickpeas and poured that funky, cloudy liquid straight down the sink... STOP! That humble brine is a miracle in the world of plant-based cooking, and it’s called aquafaba. And if you’ve watched our channel you know I love it. A lot. Whether you’re whipping up fluffy meringues, making an egg-free mayo, or just need a super simple egg replacer, aquafaba’s got your back. Oh, and the best part? You can make it at home!—no canned chickpeas required! Let’s dive into it.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak your chickpeas: Rinse the 2 cups of dried chickpeas, then soak them in plenty of water (at least 8 cups/2 liters) overnight or for a minimum of 8 hours. The chickpeas will expand, so make sure your bowl is large enough to handle their transformation!

Step 2

Cook the chickpeas: After soaking, drain the chickpeas and add them to a large pot along with 8 cups (2 liters) of fresh water. Bring it to a boil, then reduce to a simmer. Let the chickpeas cook for about 1.5 to 2 hours, or until they’re soft and tender. If you’ve got an Instant Pot reduce the water to 6 cups and cook them for 20 minutes then let them naturally release.

Step 3

Let it marinate: Once cooked let the cooking liquid and chickpeas come to room temperature. If you’re not in a rush transfer them to a large bowl and place in your fridge for 4 hours or overnight. It will result in a much more potent aquafaba.

Step 4

Strain & save that liquid: Either after letting marinate in the fridge, or once coming to room temperature strain the chickpeas over a large bowl so you don’t toss out that liquid gold! That cloudy brine is your aquafaba. Reduce for a thicker texture (optional): If you didn’t let it sit in your fridge your aquafaba might be a bit too watery, reduce it by simmering for another 10-15 minutes to thicken it.

Step 5

You’re aiming for the consistency of egg whites, which will make it perfect for whipping later. Store it: Once cooled, store your aquafaba in a mason jar in the fridge for up to 5-7 days. If you’re not using it right away, freeze it in ice cube trays (so you’ve got handy portions) for up to 2 months.

Step 6

As for the chickpeas - use them however you’d normally use chickpeas - they’re going to be velvety smooth and delicious!