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) was 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
- Potato and Kale Frittata
- S'Mores Cups
- Coconut French Toast