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  • Author: Bianca
  • Cook Time: 6
  • Total Time: 6 minutes
  • Yield: 1-2 cups 1x
  • Category: egg replacer
  • Diet: Vegan


Aquafaba is the liquid leftover from cooked chickpeas and it is amazing in so many great vegan (sweet) recipe, such as vegan mayo, as an egg replacer, in baked goods and more!


  • 1 can chickpeas (about 420 grams chickpeas) (drained but KEEP the liquid- that’s the aquafaba) you can use the beans for another recipe
  • optional: 1/4 tsp cream of tartar and 1 teaspoon vanilla-extract


  • Drain the chickpeas and reserve the liquid – that is the aquafaba. Place in a large mixing bowl and whip.
    You can use a hand or stand mixer.
  • By hand will take some time and the the result might be less fluffy. You can add cream of tartar to help bean liquid become fluffy. This will reduce the time it needs to whisk. And the peaks will be firmer.
  • When your aquafaba reached your desired thickness, you are ready. It usually takes about 5 minutes to get peaks, depending on your equipment.


  • Best tip: take your time to get stiff peaks.
  • Aquafaba can be kept in the fridge for 2-3 days, but it will not be firm anymore.