What is aquafaba a.k.a. vegan egg whites? Aquafaba is the leftover water (aqua) in which legumes (faba) have been cooked. Aquafaba sure sounds better than bean water, doesn’t it? You will start seeing this curious item listed on vegan restaurant menus more and more, as it is the ultimate vegan replacement for egg whites. Chickpea aquafaba (below) is most commonly used in place of egg whites for baking and recipes. It is clear-ish with a yellow tinge (like eggs) and is less beany in flavor than, say, black bean liquid which would also be darker and more murky in tone. However, canned black bean bean water could be used in brownies.

Aquafaba a.k.a vegan egg whites can be used in, for example, my Apple Pancakes or your next Banana Bread recipe. Whipped aquafaba is also great for items such as macaroons, meringues, or as an egg white foam replacer in fancy cocktails or mocktails. Just don’t make the mistake of using it as a direct egg replacement. Aquafaba does not make scrambled egg whites. Below are methods for using up bean water and methods for making it and combining it into recipes.

Aquafaba Tips: If you are using aquafaba from salted beans, decrease the amount of salt you add elsewhere in the recipe. The bean water will keep for up to 3 days in the fridge or 2 months in the freezer. Ice cube trays are great for freezing liquids into smaller portions to defrost as needed. Just add 1 Tbsp aquafaba in each ice cube cell and thaw when needed.


One 14 oz can chickpeas, undrained

1. Drain the can of chickpeas, setting aside the liquid and storing the chickpeas for another use (hummus, anyone?). Use 3 tablespoons of the liquid in place of 1 whole egg, or 2 tablespoons in place of 1 egg white.


This recipe makes about 1 1⁄2 cups whipped vegan egg white foam and takes 3–10 minutes (depending how firm you want your whip).

About 3⁄4 cup aquafaba (chickpea water/liquid)

1 tsp cream of tartar

Optional if needed for sweetened: 1/4 cup sugar or to taste

1. Combine the aquafaba and cream of tartar. Using a handheld or stand mixer fitted with the whisk attachment, whip to the desired peak stage and incorporate into your chosen recipe.

For more recipes and tips like these check out my Instagram and my cookbook Cook More, Waste Less.

Photo by @reenamewman. Props by Andrea Mccrindle. Food Styling by Christine Tizzard