Aquafaba the Egg Substitute: How to Use Chickpea Water for Baking
What Is Aquafaba?
🙋🏻♀️ Strap in — if you’ve never heard of aquafaba, I’m possibly about to blow your mind.
This humble liquid gold (aka the water from a can of chickpeas—or the cooking water from dried ones) is a total game-changer. Known as the aquafaba egg substitute, it mimics egg whites so well you can whip it into stiff peaks for meringues, mousses, pavlovas, and even macarons.
It’s also brilliant as a binder or egg replacer in vegan baking (like in my vegan pumpkin muffins or corn bread with creamed corn, and makes a surprisingly effective coating for breaded goodies.
Cheap, accessible, zero-waste, and wildly underrated—aquafaba egg substitute might just be your new kitchen sidekick. Here’s everything you need to know:
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Aquafaba to Egg Ratios
Replacing eggs with aquafaba is super simple. As a general rule:
- 1 tablespoon = 1 egg white
- 3 tablespoons = 1 whole egg
You don’t even have to whip it unless the recipe calls for it — for binding or moisture, just stir it in.
Want to whip it? Use a stand mixer or electric beaters and add about 1/4 teaspoon cream of tartar per 1/2 cup aquafaba to help stabilize it. It can take anywhere from 2–10 minutes to reach stiff peaks, so be patient and don’t panic if it looks slow to start. The magic happens, promise.
Quality matters—some brands of chickpeas yield thicker, more reliable aquafaba that whips up better. If yours is on the thin side, you can simmer it on the stovetop to reduce and thicken it. Just be sure to let it cool completely before using.
Using Aquafaba in Meringues, Mousses and More
🧁 Aquafaba is incredibly versatile. You can use it in:
- Meringues, pavlovas, and macarons
- Mousse and whipped desserts
- Pancakes, muffins, and cakes
- Vegan mayo, aioli, and salad dressings
- Breading for frying or baking
While aquafaba is usually made from chickpeas, you can sometimes use the liquid from other light-coloured beans like cannellini or butter beans — just note that the results may vary slightly in flavour and texture.
If you’re like us and can’t resist a good cookbook that you can actually flip through (and maybe show off on the kitchen counter), Aquafabulous by the wonderful Rebecca Coleman is full of clever aquafaba magic.
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What About the Chickpeas?
🥣 So you’ve cracked open a can (or pot) of chickpeas just for the aquafaba — now what?
Don’t let those beautiful legumes go to waste! Chickpeas are just as versatile as the liquid they come in. Toss them into salads, mash them for sandwiches, or blend them into hummus or creamy pasta sauces.
I’ve rounded up 8 of my favourite ways to use chickpeas — including a few creative options you might not have thought of. Because around here, we’re all about no-waste, big-flavour cooking.
Storing and Freezing Aquafaba
🧊 Yes! You can store aquafaba for later and avoid wasting a single drop:
- Fridge: Up to 5–7 days in an airtight container
- Freezer: Freeze in ice cube trays (each cube is about 1 tablespoon), then transfer to a container or bag. I use silicone ice cube trays. They’re flexible, last forever, and way better for the planet than brittle plastic trays.
👉🏻 Silicone ice cube trays from Amazon Australia 🇦🇺
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When thawing, give it a little whisk or shake if it separates. It’ll still work like a charm.
What Does Aquafaba Taste Like?
On its own, aquafaba has a mild, slightly beany flavour — more noticeable if it’s from canned chickpeas. But the good news? In most recipes, especially baked goods, the flavour disappears completely.
If you’re making something delicate (like whipped cream or mousse) and want to be extra safe, you can:
- Use unsalted chickpeas
- Add a splash of vanilla, citrus juice, or vinegar
- Simmer the aquafaba briefly to mellow the flavour
That said, in savoury dishes, the flavour of aquafaba can actually enhance the end result. Take my jalapeño hummus, for example—using aquafaba instead of water gives it a silky texture and deeper chickpea flavour that pairs perfectly with the spicy kick.
Most people would never guess there’s chickpea water in their dessert—or their dip!
Eggs Who? Why Aquafaba Deserves a Spot in Your Kitchen
🥚 With ongoing egg shortages — driven by avian flu outbreaks and supply chain issues — having reliable egg alternatives is more important than ever. Whether you’re vegan, allergic to eggs, or just trying to stretch your grocery budget, aquafaba is a game-changer.
And the best part? You’re using something that would otherwise go down the drain. That’s a sustainability win and a kitchen hack worth celebrating.
Aquafaba the Egg Substitute: FAQ’s
Aquafaba is the liquid from a can of chickpeas (or the cooking water from dried ones). It behaves like egg whites and is used as a plant-based egg substitute.
Use 3 tablespoons of aquafaba to replace one whole egg, or 2 tablespoons to replace one egg white in recipes.
Absolutely! Aquafaba is great in cakes, muffins, cookies, and quick breads. It acts as a binder and adds moisture, just like eggs.
Yes! With a hand or stand mixer, aquafaba can be whipped into stiff peaks for things like meringues, pavlovas, mousses, and macarons. Add a pinch of cream of tartar to help stabilize it.
Aquafaba will last 4–5 days in the fridge. You can also freeze it in small portions (like an ice cube tray) and use it as needed—just thaw before using.
Check Out more Cooking & Baking Tips
Explore the Cooking & Baking Tips section for game-changing advice you didn’t know you needed.
💬 Share Your Aquafaba Adventures!
Have you tried aquafaba in your own cooking or baking? I’d love to hear what you’ve made—or if you’ve found a surprising way to use the leftover chickpeas! Drop a comment below and let’s swap ideas.
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