Chickpea aquafaba: the vegan secret to replace the egg

Learn how to make homemade chickpea aquafaba and be surprised by this almost magical ingredient.

Recently, one ingredient has become increasingly popular in the culinary community, especially among vegans: aquafaba.

At first glance it may seem like it is just a liquid, but it can actually change many traditional recipes in a healthy and effective way. What makes it unique and why has it become an irreplaceable ally of vegan chefs? We tell you everything below.

Aquafaba is the name of a liquid obtained from cooking legumes, especially chickpeas.
At first glance it may seem that it is simply the water in which we cook the beans, but it is much more than that. This liquid has unique properties that make it extremely similar to egg white in terms of consistency and emulsifying capacity.

The origin of the term "Aquafaba" comes from Latin, where "aqua" means water and "faba" means beans or legumes. Although beans have been cooked in water for thousands of years, the use of aquafaba as an egg substitute has recently become popular.

In the 2010s, some lovers of vegan cuisine, experimenting with alternatives to animal products, began to notice and share on forums and social networks the wonderful properties of this liquid.

What started as an accidental discovery in the vegan community quickly became a global culinary trend, as chefs and households around the world discovered the versatile uses of chickpea Aquafaba in home cooking.

Process to obtain Chickpea Aquafaba

Choose chickpeas: It is important to choose good quality legumes and wash them well before cooking.

Preparation: Boil the chickpeas in water until they are tender. During this process, they release proteins and starches into the water, giving the liquid its characteristic viscosity.

Separation: Once the chickpeas are cooked, drain the liquid and separate it from the chickpeas. This liquid is Aquafaba.

Types of legumes you can use

Although aquafaba can be obtained from a variety of legumes, the most common and used are chickpeas due to their liquid consistency and neutral flavor. However, other legumes such as lentils, kidney beans, and kidney beans can also be sources of aquafaba, although they differ in flavor and texture.

Aquafaba Benefits

Aquafaba is more than a trendy liquid. It is a revolution in the kitchen, especially for those looking for a healthier and more ethical alternative. These are some of its main advantages:

Vegetarian and cruelty free

Egg white substitute: For those who follow a vegan diet or simply want to reduce their consumption of animal products, Aquafaba is the perfect solution. It works as a direct substitute for egg whites in many recipes without losing its consistency or flavor.

Low calorie content

Nutritional comparison with other alternatives: Unlike other egg substitutes such as tofu or plant-based yogurt, Aquafaba is extremely low in calories. This makes it an ideal option for those looking for lighter options without sacrificing quality.

Versatility in the kitchen

Chickpea Aquafaba can transform a variety of dishes, from fluffy meringues to a rich mayonnaise. Its emulsifying, acidifying and thickening abilities make it an important ingredient in modern cooking.

Economical and sustainable

Instead of draining the liquid from cooked legumes, Aquafaba suggests using this byproduct. This not only saves you money but also promotes greener, cleaner cooking.

How to make Aquafaba

Chickpea Aquafaba is surprisingly easy to make at home. Next, we will guide you step by step through the process of making this versatile chickpea liquid, although you can experiment with other legumes if you wish.


  • Dried chickpeas: 200 grams
  • Water: 1000 ml (1 liter)


1. Soak:

Start by soaking the chickpeas in plenty of water for at least 8 to 12 hours. You can leave it overnight.
This will soften the legumes and help the proteins and starches dissolve more easily in the water during cooking.

2. Rinse:

After soaking, strain the chickpeas and wash them several times with cold water to remove any dirt.

3. Cook:

Place the chickpeas in a large pot and pour a liter of water over them. Bring to a boil, then reduce heat to medium-low and simmer for about 1 to 1,5 hours or until chickpeas are tender.

4. Strain:

After cooking, strain the chickpeas through a fine strainer, retaining the cooking water. This liquid is your homemade Aquafaba. Remember to save the chickpeas for other dishes such as hummus or salads.

5. Refrigeration and storage:

Let Chickpea Aquafaba cool to room temperature. You can then transfer it to an airtight container and store it in the refrigerator for up to a week. You can also freeze in ice cube trays and defrost as you need for your preparations. If you notice that it gets a little thick over time, simply shake or stir before using it.

chickpea aquafaba

How to use Aquafaba in the kitchen

Aquafaba has revolutionized vegan and vegetarian cuisine, but its versatility goes far beyond these diets.
Once you learn how to use it correctly, a whole culinary world will open up before your eyes. Here we will show you how to do it.

Protein and Egg Replacement Ratios

1 egg white: approximately 30 ml (2 tablespoons) of chickpea Aquafaba.
1 whole egg: about 45 ml (3 tablespoons) chickpea aquafaba.

Storage and maintenance tips

Fresh: Once prepared, store Aquafaba in the refrigerator in an airtight container. This can last up to a week.

Freezing: If you want to store Aquafaba longer, you can freeze Aquafaba in ice cubes and then transfer the ice cubes to an airtight bag. This way you can defrost exactly the amount you need.

Shake: If Aquafaba settles or separates, simply shake or stir before use. Use with caution.

Flavor: Although Chickpea Aquafaba has a fairly neutral flavor, if you make it with another legume you may notice a touch of legume flavor in very delicate dishes.

Consistency: The consistency of aquafaba can vary depending on the grain and cooking time. If it's too runny, you can reduce the heat to thicken it. If it is too thick, dilute it with a little water.

Allergies: Although rare, some people can be allergic to legumes. It's always a good idea to inform beginners about the ingredients you use.

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