Aquafaba can last about 5 days in the fridge.

Yes, you can freeze aquafaba. It works as it normally would when you thaw it out and use it in your recipe. I often reserve the water from a can of beans and put it directly in a sealed container in the freezer, for use at a later time.

Yes, try freezing your aquafaba whipped cream immediately after whipping it. It will stay fluffy in the freezer. You can use it as you would use cool whip, or a light ice cream.

It can take anywhere from 5-15 minutes to whip aquafaba into stiff peaks, depending on the equipment used and the viscosity of the liquid.

Aquafaba is a Latin word meaning bean water.

• Aqua = water
• Faba = bean

So, we make it sound fancier by calling it aquafaba (instead of boring bean water). Who likes the sound of that?

You can use your homemade aquafaba (bean water), but make sure that you don’t cook your beans in too much water, as the aquafaba will be diluted and may not whip up as easily. If you have too much water, you can try to simmer it down to reduce it and make the liquid more concentrated. Then refrigerate it and try whipping it then. Don’t use more than 3/4 cup liquid at a time.

Aquafaba is quite tasteless, until you mix it with other ingredients. It has a very mild bean-like flavor, which you can hardly taste, even in the Aquafaba Whipped Cream recipe.

Aquafaba comes from all kinds of beans and can be used in any recipe. The most popular bean water used for recipes are chickpeas and white beans.

Aquafaba is used especially in vegan cooking as an egg white substitute.

3 tbsp of aquafaba = 1 egg white

Yes, you can use the aquafaba whipped cream recipe here and use it the same as you would use cool whip!

The consistency of aquafaba is very similar to vegetable oil. Baking is a bit of a science, so you can try replacing the oil of your recipe with aquafaba. You can try half oil and half aquafaba. It’s also great for cookies and muffins or just about anything else really! Use an equal amount of aqua faba to replace the oil in any recipe.

No. Because thin aquafaba needs to be whipped fiercely to achieve peaks, a powerful stand mixer really is the best tool for the job — don’t even try to whip with a whisk – this is a 10-minute mixing job! A hand mixer can work if that’s all you have, but you might not get the same consistency that a stand mixer will give. A blender or immersion blender will not work.

Yes, aquafaba is safe to eat raw, but it is recommended to cook it before use in most recipes.

Aquafaba is a vegan and allergy-friendly alternative to eggs. It is also low in calories and fat, making it a healthy option for many recipes.

Yes, aquafaba can be used in gluten-free baking as a binder to replace eggs.

Aquafaba is low in calories and fat and contains some protein and carbohydrates.

Aquafaba has a different texture and can be whipped like egg whites, while flax eggs and chia seeds are more commonly used as a binder in recipes.

Canned aquafaba is more consistent in texture and can be easier to use, while homemade aquafaba may vary in viscosity and require straining to remove any solids.

Aquafaba’s protein and starch content allows it to act as a binder and create structure in baked goods, while its ability to foam allows it to be whipped and used in place of egg whites.

Aquafaba has a similar consistency to egg whites and can be used as a vegan alternative in many recipes. Keep reading below for 30 ways to use aquafaba!

Aquafaba easily whips up because the legume water contains albumins and globulins. These are the same proteins found in eggs which makes them foam up when whipping aquafaba whipped cream for example.

Yes, you can overbeat aquafaba. Once stiff peaks have formed, stop whipping right away or else it will deflate.