Aquafaba is the perfect choice when you want to have a healthy, vegan alternative for eggs! Save the liquid next time you use a can of chickpeas and make these delicious vegan aquafaba recipes below!
What is aquafaba?
Aquafaba is the liquid in a can of chickpeas or the cooking liquid leftover from making dried chickpeas. It can be used as an egg replacer in vegan baking, as an egg wash, and it can be whipped up to make meringue and macarons.
How to make aquafaba?
The aquafaba from a can of chickpeas is ready to use. Simply strain the aquafaba from a can and use it as directed in your recipe. To make aquafaba from scratch, cook dried chickpeas and keep the liquid with the cooked chickpeas for at least 24 hours before straining and using.
Vegan Aquafaba Recipes
Basic Aquafaba Recipes
Who woulda thunk it – that bean juice could taste so sweet, so decadent, so not vegan, that it’d even fool the most discerning of foodies, but here we are. This vegan aquafaba whipped cream combines bean juice plus a hint of vanilla to create a palate-fooling, berry-topping dollop of deliciousness in every bite of your dessert.
When you go vegan, it’s no eggs, no meringue, or is it? Not if you know how to tap into aquafaba’s magical qualities, it isn’t. Just like it does in fairy tales of old, bean juice transforms into something entirely different – sweet meringue kisses, in this case – when you say the magic words – abra-aquafaba!
Under normal circumstances, when you taste strawberry buttercream frosting, you taste all the naughtiness that comes from one cup of butter and one pound of sugar. In this version, you get all the naughty taste without the heavy animal fats to go with it. It’s light and fluffy meringue deliciousness.
Dainty ladyfingers cookies kick a plain cup of java up a notch, and they form the basis for some pretty amazing desserts, like tiramisu. This vegan ladyfingers recipe brings the taste of Italy back to dessert without forcing you to cook with chicken seeds – aka, eggs – once again. They’re dainty bites of yum.
Aquafaba Recipes for Breakfast
5. Oat Pancakes
When you wake up with the hangries, you need something sweet yet satisfyingly filling to silence the growl. These oat pancakes will get you up and running – without the threat of the hangry monster – all thanks to a little oat flour and a little aquafaba to hold everything together, including you.
There’s only one true remedy for waking up to a morning of drizzling rain – downing some classic waffles topped with maple syrup to soften the crisp waffles and your soggy mood. And with these aquafaba-inspired sweeties, you will, indeed, have waffles crisp enough to need a little softening.
Casserole is like the kitchen sink of food. When in doubt, make casserole, and with this French toast casserole, you do have almost everything in there but the kitchen sink. It’s a jumble of banana and bread and berries all baked in one stellar dish.
Wanna know what goes perfectly with vegan brie? Why, vegan brioche bread, of course! You can’t get much more French than that, and fortunately for brioche lovers, aquafaba magic puts this French specialty back on the table. Bon appétit.
These tasty banana oat muffins give you the addictive goodness of banana bread but in a handy carry-along cup form. They’re great to toss into your gym bag or backpack on days when rush, rush, and more rush are on the agenda and breakfast is not.
10. Vegan Crepes
Crepes play a central role in a traditional afternoon English tea, creating a conundrum for you, the plant-based food warrior. Under normal circumstances, it’s an internal battle between the good vegan you want to be and the naughty breakfast lover you were in your past life. Fortunately, by embracing the way of the peaceful foodie warrior – that is, by eating vegan crepes – you once again triumph as the vegan food warrior you are!
We’re pretty sure that Earl Grey and English Breakfast teas were invented just so you’d have an excuse to eat this delectable olive oil tea cake. Not buying our version of tea history? Well, then, how about this? It’s totally okay to eat this aquafaba-based, egg-free cake just because it tastes good. No tea is required.
Quick. Tell us what’s missing from this list. Creamy plant butter. Succulent jam preserves. Sweet conversation. And… And scones, of course, those wonder pastries that bind your butter, preserves, and sweet chit-chat together in every crispy bite, and these “buttery” scones get their wonder-pastry taste from a secret ingredient. You’ll have to look at the recipe to see what it is.
Short of going to the pumpkin patch, you can’t get any more pumpkin than this sweet and spicy pumpkin spice bread. Filled with the sweetness of fall pumpkins and maple syrup and topped with a delish vegan cream cheese icing, you’ll swear that the Great Pumpkin stopped by your home during the night to bless you with some fall cheer.
14. Zucchini Bread
Zucchini bread is your reward for having the heart to wrestle with the wild zucchini monster that grows up each year in your garden. With this zucchini bread recipe, you don’t even have to feel guilty about slaying the monster. Use your knife to slay this tasty bread instead.
Dessert Recipes with Aquafaba
15. Fudgy Brownies
The ooey, gooey, chewy goodness of these fudgy brownies all comes down to beans, the beans that make up the aquafaba that holds them together, and the beans that lend these brownies their slightly coffee flavor. It’s an unlikely combination that makes for an unbelievable chocolatey coffee taste you won’t find anywhere else.
Have you ever noticed that taking a bite of lemon meringue pie tastes a bit like taking a bit of sunshine? Its light, fluffy goodness cools your tongue and warms your soul, and if you’ve missed your daily bite of sunshine since going vegan, we’re here to tell you that with this vegan lemon meringue pie recipe, it’s back in a big, big, BIG way!
17. Eton Mess
Eton mess, a traditional English dessert hailing from that auspicious institution of learning, fluffs together deliciously, thanks to a little vegan meringue and coconut yogurt. But it’s not all fluff. It’s tangy and sweet, too, thanks to loads of plump garden fresh strawberries. If you’ve ever wondered what strawberries and clouds taste like, here’s your chance to find out.
18. Chocolate Mousse
While a life-sized chocolate moose might tempt even the best of us, we’re so confident that you’ll love this vegan chocolate mousse recipe that we wager you’ll forego carving up that life-sized chocolate spirit animal and dig straight into this creamy mousse instead.
In homeopathy, you use a little bit of what ails you to heal you. In this case, when you’re feeling blue, you’ll need a little blue to fight off the blue with these azure-hued macarons stuffed with a creamy chocolate mousse. You’ll discover how like-cures-like after you bite into a few of these.
It seems appropriate that a dessert that gets its name from famed ballerina Anna Pavlova should inspire such a light and uplifting dessert. Your taste buds will dance as the light, fluffy vegan meringue and lemon curd trip the light fantastic on your tongue.
21. Chocolate Cake
History doesn’t tell us what kind of cake Marie Antoinette wanted her subjects to eat when she uttered her famous line. For all we know, she DID actually say, “Let them eat chocolate cake.” Naturally, in our revisionist version of foodie history, we’ve even come up with the right chocolate cake recipe so that you can do just that. Eat chocolate cake.
For many people, going vegan means missing your daily donut run because donuts are filled with cream and eggs and all manner of ingredients that are decidedly NOT vegan. While this vegan donut recipe, the only thing you’ll miss about not going to the donut shop now is pressing your nose longingly against the glass.
Taking a bite of vanilla chiffon cake is like eating vanilla-flavored clouds. It’s so light and fluffy and the perfect base for heavenly berries, like plump, garden-fresh strawberries. This veganized version gives you all the clouds, but none of the cholesterol that comes from the seven eggs normal chiffon recipes call for. It’s heavenly.
24. Pumpkin Pie
Breaking out the pumpkin pie recipe each fall is a rite of passage few would miss, and just because you’ve now gone to the vegan side doesn’t mean you have to forego this fall treat. It’s one bite after another of great pumpkin goodness.
If you’re hankering for a big bite of smooth peanut butter goodness, you can’t get much peanutier than this creamy vegan peanut butter mousse. Only taking a big spoonful of peanut butter straight from the jar delivers more peanut flavor…
Drizzles of strawberry buttercream decorate these bite-sized morsels of macaron goodness. They’re as crisp and light as the macarons you grew up with, filled with strawberry flavor, and as guilt-free as a great vegan dessert should be.
This dessert is light as Jello, cool as a summer breeze, and sweet and tangy as the best strawberry pie filling you’ve ever tasted. For best results, take a serving out to the back porch, kick up your heels, and get lost in its cool strawberry goodness.
28. Apple Spice Cake
With a sprinkling of sliced almonds and even more sliced apples, this vegan spiced apple cake tastes like fall harvest, an afternoon with grandma, and a big slice of seconds rolled up into one delectable cake.
29. Key Lime Donuts
If you thought downing a big slice of key lime pie constituted the best way to indulge in the goodness of lime, you clearly haven’t tried these key lime donuts. It’s as if your favorite key lime pie collaborated with your favorite vegan donut recipe. You’re welcome.
Cake and ice cream go together like peas and carrots and peanut butter and jelly, so it’s likely that you feel like your cake looks a little naked now that you’ve gone vegan. But with this basic vegan vanilla ice cream, you can dress your cake to the nines once more.
31. Carrot Cake
It takes a lot of carrots and a lot of cake to make a carrot cake, and if you’re vegan, it also takes a bit of magic bean juice to alchemize those carrots and cake into a whole that’s better than its parts. And this wonder of bean juice alchemy is found right here in this nummy carrot cake.
We looked under every one of these blueberry dime donuts, and while we didn’t find any dimes whatsoever, we did find some amaaaazzing blueberry taste. Now, we didn’t bite into them to see if the dimes were on the inside. We’ll leave that up to you.
If you believe that fruit tarts are the stuff that Queen of Hearts nursery rhymes are made of, then you won’t want to miss these sweet tarts. A no-bake crust cradles a creamy custard that’s topped with slices of strawberries, oranges, and grapes. They’re a magic wish come true.
These chocolate-drizzled coconut macron balls are so good you’ll be tempted to savor each bite… That is until you come to your senses and realize that if you don’t gobble them up before everyone gets home, you just might have to share them with your kids and the family pup. All’s fair in love and pastries.
Savory Aquafaba Recipes
35. Vegan Omelette
Few recipes say “farm-fresh breakfast” quite like an omelette filled with a variety of fresh garden vegetables, like tomatoes, peppers, mushrooms, and avocados, and while other vegans may have had to swear off this farmhouse staple, you don’t, thanks to the magic aquafaba “eggs.”
36. Zucchini Chips
When you’re feeling a bit peckish but also feeling guilty for your last naughty snack food indulgence, don’t be afraid to break out a zucchini or two and make these zucchini chips. Their lightly seasoned breading and tangy dipping sauce beat those greasy tater chips any day.
If you’re looking for an excellent, all-purpose eggplant recipe, you can’t go wrong with this air fryer eggplant recipe. A plate of these snack rounds tastes out-of-this-world good when dipped in marinara or vegan ranch sauce. But we bet they’d also taste equally great in a vegan lasagna recipe. Try ‘em. They’ll spark your tastebuds and your creativity.
If you’ve ever tried German potato pancakes, you know how awesome they are. Unfortunately, that no-eating-eggs-while-you’re-a-vegan thing gets in the way of you enjoying a tasty platter of potato pancakes until now. Through the wonder of aquafaba, fresh mashed potatoes, and garlic-y seasoning, you’re about to be introduced to potato pancakes 2.0.
39. Green Pea Hummus
In this lively twist on your favorite hummus recipe, green peas, either fresh or frozen, add a burst of springtime color to your plate of chips or veggies. Aquafaba is the binder that makes this good-for-you green recipe cool and creamy.
If you’ve never met a cracker you didn’t like, you must try these salt and vinegar crackers. Great for a vegan charcuterie plate as well as to dip in your favorite vegetable soup, their salty, tangy goodness will tickle your taste buds, whether you eat them with vegan cheese or without.
41. Ranch Dressing
If you’re a salad lover, one taste you miss now that you’ve gone vegan is likely ranch dressing. With this vegan ranch dressing, you can enjoy salads again, one tangy ranch bite at a time.
This sweet and savory chickpea dressing combines the hearty and sweet taste of peanut butter with the savory flavor of garlic. Add a little aquafaba and maple syrup to the mix, and you’ve got your next favorite vegan dressing just waiting to be tasted.
What are your favorite vegan aquafaba recipes?
Leave a comment below!
Aquafaba Recipes FAQ
Yes, you can get aquafaba from other beans. The best substitute for chickpea aquafaba is white bean aquafaba because it’s the same clear color and has a neutral flavor. You can also use aquafaba from beans like black beans or kidney beans if needed, but it will have a stronger flavor and darker color.
Yes, you can freeze aquafaba. Be sure to strain and transfer canned aquafaba to a freezer-safe container before freezing. Try portioning out aquafaba into small amounts such as in ice cube trays, or the amount of 1 egg replacement (3 tablespoons per egg).
Aquafaba needs to be refrigerated or frozen once it’s prepared or poured from the can. It will keep for up to 5 days in the refrigerator or 3 months in the freezer. There are also powdered aquafaba products available such as Vör that are shelf stable and will keep for months, or even years.