What’s new in the world of Aquafaba? Lots!
The word Aquafaba has officially been added to the dictionary! Yep, it’s true–Miriam-Webster now lists our favourite vegan egg sub in its hallowed pages. I feel like we’ve really made it now.
I’ve been loving using AF in my cocktails as an egg sub in sours for some time now. I did a side-by-side taste test on a bourbon sour and the results were impressive. I also used it along with some shrubs I recently got my hands on, and the results were quite tasty. I’m not the only one incorporating bean juice into cocktails. Check out the Ramos Gin Fizz, and “The Viceroy Revised” from a bar in Kansas City.
Aquafaba is, of course, excellent at desserts.
How would you feel about a Black Forest Vegan Chocolate Cherry Cake?? It’s a mouthful! Both to say and to eat. Yum!
These delicate Vanilla Raspberry Sandwich Cookies would be the perfect thing to serve at a spring brunch or a tea, don’t you think?
This decadent chocolate sheet cake brings back so many childhood memories! It looks super simple to make and would be perfect for any weeknight dessert.
Aquafaba is also getting more and more into the mainstream, as we begin to see products manufactured using bean juice. There’s an Aquafaba Butter, Powdered Aquafaba (I’m getting some soon, will report back) and even power bars made with aquafaba!