Aquafaba 101: A Guide To Cooking With Chickpea Water

In the world of vegan baking, finding a reliable egg replacement can be challenging, but Jeremy Lalonde has found success with aquafaba. This liquid, derived from cooked chickpeas, mimics the properties of eggs and oil, making it a valuable ingredient for plant-based cooking. With its ability to act as an emulsifier, foaming agent, and binder, aquafaba can be used in a variety of sweet and savory dishes, from meringues to roasted vegetables.

Lalonde explains how to make aquafaba at home, either by saving the liquid from a can of chickpeas or by cooking chickpeas and extracting the liquid. The ratio of three tablespoons of aquafaba to one egg works well in baking, and it can also replace oil to add moisture and tenderness. Beyond baking, aquafaba can be used to make vegan mayonnaise, egg wash on baked goods, foam on cocktails, and more. It’s a versatile ingredient that can enhance the texture and flavor of a wide range of dishes.