All the Foods We're Making Now That Aquafaba is on Our Radar

May 10, 2016

It was only a matter of time before the inevitable convergence of food waste-user-uppers and resourceful vegans. Now it's happened, and we’re all talking about aquafaba, that slick liquid left over after you strain a can of chickpeas for your hummus or salad or what-have-you. Yesterday, Jane Black published a story on the stuff in the newspaper of record, calling it a “miracle,” albeit a somewhat mysterious one.

Discovered by ingenious home cooks and recently commandeered by chefs, the stuff is a better egg replacer than vegans have ever found—and it uses up something that’s normally cast off as waste.

At Food52, we’ve experimented with aquafaba before; Caroline had great success in turning it into mayonnaise, and slightly less success with a chocolate mousse.

But now that the word’s in our head again, we’re dreaming up everything we can do with it—starting with these recipes from around the ‘net:

...and maybe once we’re well-versed in all things sweet and beany, we’ll start experimenting on our own, and tinkering with macaroons, soufflés, and these little coffee meringues. We’re also secretly hoping someone tries their hand at an aquafaba cocktail—if you do, or if you make any other aquafaba-related discoveries, we hope you’ll share your results in the comments and upload your recipes to the site!

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

  • carol
  • Dawn | KitchenTravels
    Dawn | KitchenTravels
  • Rebecca Firkser
    Rebecca Firkser
  • Marmalady
Marian Bull

Written by: Marian Bull



carol July 26, 2016
I have used aquafaba (from chickpeas) in baking meringue cookies. I noted 2 distinct differences & wondered if anyone has advice. My (vanilla) meringues came out looking good but were hard in the centers > I miss the marshmallowy centers from using eggs. Any suggestions? Also, there was a distinct taste of lemon that took me by surprise. I love lemon but not in my vanilla meringue cookies.
Dawn |. May 12, 2016
I think this recipe for vegan lemon meringue pie is even better, as it results in a far more stable meringue. Aquafaba is amazing!
Rebecca F. May 11, 2016
I just made so many aquafaba cocktails!! They are A+. Wrote about 'em here:
Marmalady May 10, 2016
I have not yet tried an aquafaba cocktail, but looks like some have successfully!
From BA: "Jason Eisner, the lead bartender of Gracias Madre and Café Gratitude, operates a vegan bar program and has found replacers to be excessively smelly, foul-tasting, or difficult to work with. He has spent over 100 hours learning about aquafaba, and it’s the only substitute he’ll use now. “If you fill two glasses, one with egg whites and the other with aquafaba, you wouldn’t even know the difference,” he said. “The only telltale sign is the smell: Egg whites smell like wet dog and chickpeas have no smell whatsoever.”"