“Aquafaba” means “bean water” — the water that is drained off neutral-colored beans like chickpeas, navy beans and cannellini beans.
The discovery of aquafaba has blown open the world of vegan baking. Things that were once considered impossible are now possible, and the options are endless. The chemical properties of eggs were thought to be integral to binding and leavening baked foods, and replacing them was a challenge that was difficult for vegan bakers to solve. But aquafaba is the perfect substitution for eggs, as its protein mimics their chemical magic. And since it is neutral in flavor, you don’t need to worry about your dishes tasting beany.
This incredible cookbook will be treasured not only by vegans but also by anyone who is allergic to dairy and eggs. It provides ample proof that you can go egg-free and still enjoy all of your favorite foods. Rebecca’s delicious recipes will convert even ardent egg lovers, and you will never miss eggs again!
The general rule of thumb is that 3 tbsp (45 mL) of aquafaba equals 1 egg. By mixing in some sugar and a pinch of cream of tartar, you can even mimic meringue. You no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water, and you’re good to go.
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