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The vegan answer to whip egg whites.

Keep the water of your chickpeas and use it to make whips up into a foam with stiff peaks in just 1-2 minutes it has the perfect consistency to add under your shakes, yogurts, fruits.

The word aquafaba is the name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid leftover from cooking your own.

Aquafaba can be used to replace egg whites in many recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process and gives aquafaba a wide spectrum of foaming, binding and thickening properties. 


  • The trick to whipping aquafaba is using a hand or stand mixer. Whisking it by hand takes quite a long time and does not produce as good of results.
  • Whipping aquafaba takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time, it can require a little practice and patience.


Since aquafaba is a relatively new trend, there is limited information regarding its nutritional composition.
According to the website aquafaba.com, 1 tablespoon (15 ml) contains 3–5 calories, with less than 1% coming from protein (3). It may contain trace amounts of certain minerals like calcium and iron, but not enough to be considered a good source.
Although there is currently no reliable nutritional information on aquafaba, more details regarding its health benefits may be available in the future as it becomes more popular.


Aquafaba is a new food trend and little is known about its nutritional composition.

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