Aquafaba or “bean water” is taking the vegan world by storm!
It’s the liquid you drain off of a can of chickpeas, and when you whip it up, it behaves exactly like egg whites. It’s the most amazing egg substitute I’ve ever seen–it’s changing the world of food for vegans and those who are allergic to eggs.
My cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water) will be published by Robert Rose in the spring of 2017.
Here is a roundup of all my Aquafaba posts:
- How to Make Vegan Meringue
- Vegan S’mores
- Vegan Chocolate Mousse
- Vegan Lemon Meringue Pie
- Vegan Peach Gelato
- Creamsicle Ice Cream
- Strawberry Rhubarb Ice Cream
- Vegetable Fritters with Mango Mayo
- Breakfast Cookies
- Rosemary Olive Oil Foaccia Bread
- Lavender Lemon Shortbread
- Aquafaba Cocktail
- Vegan Matcha Meringues