Aquafaba, the ingredient you don't expect an egg to replace

Surely you never thought about it. Once you open a jar of cooked chickpeas (or any legumes), you directly dispose of the accompanying liquid to preserve them. Error! And more if you are vegan or vegetarian because it turns out that That liquid called aquafaba can become one of your star ingredients to substitute eggs and also make delicious recipes with it.

The term aquafaba comes from the Latin and the union of two words "aqua" (water) and "faba" (beans). It is not more than the liquid resulting from cooking legumes, especially chickpeas, beans and lentils. Goose Wohlt, was its official discoverer, and who patented his name, along with his Facebook group Vegan Meringues – Hits and Misses. And it has been above all bloggers and instagramers of vegetarian and vegan cuisine who have investigated the possibilities of this viscous liquid, which at first may seem somewhat inappetent, but which becomes the perfect substitute for egg whites in Baking recipes and the results are impressive.

his unique blend of starches, protein and other plant solids that dissolve in water once cooked along with legumes gives aquafaba a wide variety of properties that allow it to be used to emulsify, make foams, jellies … What do you think about Dalgona coffee in vegan version with matcha tea and aquafaba foam? Impressive!

Vegan meringue recipe

The instagrammer Inma Bass, sister of the famous influencer Teresa Bass, created a vegan account where she shares different ideas of delicious and super appetizing recipes that make life easier for vegans. Among his latest recipes we find this one of vegan meringues. We leave you here the ingredients and preparation:


– Aquafaba (liquid for cooking vegetables or from the pot of cooked vegetables)

– Vinegar or lemon juice (to remove the flavor of legumes)

– Sweetener


1. Drain a jar of legumes (I prefer chickpeas) and save the liquid.

2. We put it in a bowl next to a drizzle of vinegar (depending on the amount of liquid), and beat vigorously with a manual rod or with an electric rod until foam-mousse is made.

3. Add the sweetener (best icing sugar or liquid sweetener).

4. We continue beating until there is a thicker mousse and a little chewy.

A very easy recipe that you can also accompany with biscuits, muffins or as an accompaniment to your fruit salad … You just have to give it a little imagination!

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