Thank you for sharing this great information! I just made this: - HUMMUS 1 Can Chickpeas (reserve the liquid from the can - Aquafaba) 2 x cloves Garlic 1 or 2 Tbls Lemon Juice 1 or 2 Tbls Timari or Coconut Amino sauce or Soy Sauce or Hoisin Sauce Or Miso Paste (I used the coconut amino sauce) 2 Tbls Tahini ¼ tsp Cumin ¼ cup of Aquafaba You put the whole lot in your choice of blender and blend until smooth. I seriously struggled to stop eating this with cucumbers, carrots, celery, avocado and buckwheat cakes
Thanks for pointing this out because while watching this clip...I wondered why the same thing couldn't be done with other beans. I guess like Jeremy says the results may differ...I would expect that because beans are all different so I'm sure they have different protein/nutritional profiles. This is a big assumption, but I am *guessing* that chickpeas maybe have a bit more of all the properties one would need to sub out eggs with the aquafaba & that's why they're so popular when using chickpea aquafaba.
On the most famous Polish vegan blog, I found a great recipe for using aquafaba. Since the blog is in Polish, I'll translate the recipe by the author (Marta Dymek): **Ingredients:** - 1/4 cup of aquafaba (chickpea water) - 1/2 teaspoon of maple or agave syrup - 1/2 teaspoon of smoked paprika - 1/2 teaspoon of hot paprika - 1/2 teaspoon of sweet paprika - 1/2 teaspoon of salt - 1/4 teaspoon of pepper - 1/8 teaspoon of chili - 1 cup of pumpkin seeds **Instructions:** 1. Preheat the oven to 180°C (356°F). Add all the ingredients, except for the pumpkin seeds, to a bowl and mix them thoroughly with a whisk until they combine into a smooth sauce. Add the pumpkin seeds, mix again, and pour everything onto a large baking sheet lined with parchment paper. 2. Place the baking sheet in the preheated oven and bake for 8 - 12 minutes, making sure not to leave the oven unattended, as the seeds need to be stirred every 2 - 3 minutes. When the seeds are very puffed up and fragrant, remove them from the oven and set aside to cool. 3. Once cooled, transfer the seeds to a jar and use them for anything you desire. They will keep in the jar for up to a month. Since I'm lazy, I simply mix aquafaba with my favorite spices, pumpkin seeds, and sunflower seeds, and bake until the aquafaba dries out 😅 I must have them in my kitchen cupboard ❤
Ok...what is "hot paprika?" I know about sweet & smoked...is it paprika with the addition of like chili powder or something? This is a new one to me & I would just like to know since I've never seen or heard of hot paprika.
This sounds awesome! I have several pounds of pumpkin seeds hanging out in my cupboad (you know how it is cheaper in bulk) I love them, but can only eat so many plain. Thank you, thank you for typing up the recipe and sharing it with us!
I cooked my aquafaba adding a little bit of chickpea flour to thicken it. Then I use the recipe I have for plant-based parmesan and put those ingredients in with it with extra garlic powder. It's the most wonderful garlic butter sauce! It's been a hit with everyone that isn't even plant-based
@debseyler2817 I used about 4 cups of aquafaba I'm sick and it to my desired consistency using chickpea flour. Then I added 2/3 cup nutritional yeast, a teaspoon of garlic more if you like and 3/4 teaspoon salt, you can omit the salt. As we always say....., taste as you go
As well as in some parts of Belgium and France... and probably in other parts of Europe also. I remember my grandma talking to me about the use of this... she even continued to use it after the war and her cakes and cupcakes as well as her waffles were too die for.
I'll give it a go, sounds very interesting. I wonder if it will give keto based cakes more lift? As you may know almond flour doesn't have gluten like AP flour.
@@carolcote2196Maybe try to whip it beforehand an then fold it in like in cakes? I've read that some people got even better results by mixing in some cream of tartar. Haven't tried it though Happy baking! 😊
I add powdered sugar ... Powdered monkfruit erythriltol in bag... to whip cream recipe to make marshmallow fluff ...excellent with peanut butter sandwiches!
This was a Master’s Class in the use of Aqua Faba. I had no idea of everything I could use it in. You have expanded my horizon again! I might have to try air popcorn, spray some Aqua Faba (as an oil replacement) on it and add some yummy spices.
Warning! Do not use aquafaba to grease your skillet to keep foods from sticking..😂.. Great VIDEO and thank you!! 3 Tablespoons Aquafaba = 1 egg and equal parts Aquafaba to oil. Vegans have been arguing the value or dangers of EVOO and I’ve been going back and forth on should I or should I not…. But the latest has pointed me in the direction of limiting or eliminating oil altogether for my heart and weight. Wondering about using it for granola that calls for oil… but I’ll google it first to see if others have tried it with success…. 😊
@@doris3594 use banana or applesauce or date paste. No need for oil in granola. I recently tried a skillet granola method from @faithfulplateful that worked great.
I think one of the reasons for oils in granola is to help flavorings (spices, extracts, etc) stick to the dry ingredients…in which case, aqua faba should work amazingly!
Fatty acids from organic oils essential for all nerve fibres -- especially for brain cells .. outer covering called myelin sheath : hence eat daily -- olive oil, coconut oil, etc . Refer Dr Erik Berg, on RU-vid for details.
Do use aquafaba, but sporadically. Am going to try to make vegan mayo with it this week - love mayo (actually miracle whip), but most, even vegan, is full of crap ingredients. Time for more potato or pasta salad, so here we go. If it succeeds, will pass along the recipe.
Yes! We use the follow your heart vegan mayo for homemade fry sauce and ranch but it still has loads of oil and I’m looking for a healthier homemade alternative!
I have been using aquafaba for a few years now, mostly as an egg replacement when baking and as a binding agent in some of my cooking (e.g. veggie burgers). I have also made mayonnaise with it but as an egg replacement and the mayonnaise tastes great. I also add it to my meals several times a week, as is, mixed into my veggies and rice. I did make whipped cream to ice an angel cake and was pleasantly surprised that the texture and taste was the same as when done with egg whites. I am delighted to learn that it can also replace oil 1:1 in (most) recipes. I will definitely substitute it in salad dressings and baking. Thanks for your video!
Being Mexican, I've been making chile rellenos plain, without the egg whites beaten to a froth and then adding the yolks to then coat the stuffed poblano peppers, plain is just roasting the chili peppers, peeling the outer skin and stuffing with mashed potato, mushrooms or even texturized soy protein, pouring the tomato sauce over the pepper and enjoying with fried rice, corn tortillas and beans, now I can use Aquafaba to coat the peppers, fry them in a minimum amount of oil and having your traditional chili relleno as vegan as possible. Thanks for sharing the Aquafaba facts PB with J, 👍and greetings👋from Mexico.
Social media must be reading my mind! I cooked chickpeas today in my InstantPot. Usually I save aquafaba for future use but after it cooled to lukewarm in the pot, added a package of yeast to proof with sweetener. Whole wheat flour and a bit of Redmond real salt was then mixed in with Danish dough whisk until slightly tacky. I let it rise just above the pot rim about 3 times, punching down between. Finally, I dumped the dough onto a pastry sheet and kneaded in sprinkles of flour until mostly not sticky but still moist. Divided into one loaf, and 8 rounds, like pita or pizza crust. Let them rise about 15 minutes then bake rounds at 400F until puffed, about 6 to 8 minutes. The loaf is now in the oven for about 30 minutes at 350F. I will test for doneness and add time if needed.
@@judyshepherd5477 Judy you ought to have a RU-vid channel! Your bread sounds lovely and your description makes it seem effortless. How did the loaf turn out?
@@doris3594 you are so sweet. I think I have a face for radio 😄. I had a 'senior moment' and forgot to add gluten flour so the loaf was crumbly. Tasty though!
Greetings from Ireland. Love the video Jeremy. I have used aquafaba as an oil replacement for a fruit cake, chocolate cake, and Lava Cake. They taste exactly the same as the 'oily' versions!
I made Dill Pickle Hummus last night. I couldn’t figure out why the recipe called for 2T of aquafaba, but I put it into my food processor and drained the remainder down the sink like I usually do. So….I stumbled onto your site this AM and listened till the end. Wow, that was an educational few minutes. I will NOT be draining the aquafaba down the drain ever again. I’m so pleased to have found you and yes….I subscribed! Deb Edmonton, Canada
i made the basil pesto with 2 large handful of fresh grown basil, 1 tsp salt, 1/2 cup roasted and salted pistachios, 3/4-1 cup cup of aquafaba according to the amount of basil you use, 5-8 garlic depending on size, and 4 tab nutritional yeast that has been blendedd in your vita mixer with herbs and a touch of salt- DELICIOUS!!!!!!!!
🏴 I think this is possibly the most game-changing food video I have ever watched - and, trust me, I have watched a lot! I rarely make carrot cake because of the amount of oil and cream cheese frosting, but I expect you could whip aquafaba with icing sugar for frosting - the possibilities are endless. A whole new food journey for me 🥰 BTW for anyone interested in food science the Bible on the subject is “McGee on Food and Cooking” He seems to have no mention of aquafaba in it, but it was last published in 2004, so at that time virtually nobody was using it. 😊 Thank you again. ❤
I never throw away any beans/chickpeas liquid, it all goes into soups, stews, I even put some kidney beans juice on salads sometimes, it becomes part of the dressing, together with balsamic vinegar and salt.
Thanks so much for all this info Jeremy ,much appreciated ! When i cook my beens in the instant pot ,i take them out when done and pour some of them with liquid into a mason jar and seal,let it cool a bit then fridge and it seals and can last longer and the aqua faba is so thick then ,works great !
It turned out really well! 😁 I had to make it from memory, so I messed up the consistency of the vanilla part a bit 😅 but other than that, soo, soo good. Like I remember it tasting! 🤤
@@pbwithjeremy tbh, it's so far away from whole foods plant based 😅 I think you would have to make so many adjustments, it would turn into a whole new recipe (white flower, butter, white sugar) 🙈
❤ Wow! - I love chickpeas and I love baking - this is the video for me 😊 When making Hummus from canned chickpeas I always use the liquid to thin it and make it smooth and velvety - now I know why! If I ever make a casserole or soup with chickpeas I always add the liquid, too. I can’t wait to try the meringue and brownies - guilt free cake. What’s not to like 🥳 I think this would be a great substitute for diabetics to use - I must look in to it. 😋 Many thanks from a Granny in Scotland 🏴 We’re great scone makers here - this could potentially replace the egg, butter and possibly milk in recipes, although I use homemade yogurt in scones. Can’t wait to spread the word, particularly to my diabetic friend who eats a lot of chickpeas. ❤
Thank you, Jeremy! Lots of good ideas you shared that I haven't explored yet. Had no idea aquafaba could be so versatile. Today, I will try to make french toast w it!
NOW THIS IS AWESOME, I'm really excited about making my own vegan mayo. I've been making my own mustard but when I tried the one with aquafaba it was just so disgusting to me to put SO MUCH oil so I gave up. Never thought you could make it without it. I'm gonna give it a try. Also for baking goods I've been replacing oil and butter with peanut butter but I'm gonna try to replace with aquafaba which is waaaaay healthier. Thank you so much!!!
Thanks so much, I can’t believe I’ve been tipping this liquid gold out! Never again! I’ve never liked the oil taste in recipes so I’ll definitely be trying this! Sunshine Coast, Aussie.
Thanks so much for sharing this I have been intimidated at the thought of using aquafaba. Can't wait to try some of your recipes that incorporate it. Thanks again!
Thank you so much for all the information...especially how to make Aquafaba. Your recipe is so much simpler than the recipe I had tried before. Also, as a vegan baker, when I first went vegan I discovered, after some tragic outcomes, that is helps to whip your aquafaba before adding it to your recipes. It is so crazy how this works for every omnivore recipes that contain eggs that I have recreated. I also add a teaspoon of liquid lecithin (soy or sunflower) to help mimic the egg yolk. (1 tsp liquid lecithin for each egg yolk).
Thank you so much for this, Jeremy! I rarely use aquafaba. Maybe I'll start using it more often. Question for you: In an omni recipe calling for both eggs and oil (like muffins for instance) would you use aquafaba to replace both? Or a chia/flax egg and then aquafaba for the oil or do you use aquafaba to subs for both? (You might have covered that in the video and I missed it🙃). The one time I used it to roast veggies they were on the mushy side. I'm wondering if that was more my technique (too low temp on oven or too much aquafaba) than the aquafaba itself. I've mostly gone to no oil cooking, so adding in an oil substitute is a learning curve. And I generally use flax eggs for eggs. I tried whipping it once but I only have a hand mixer and it did not work😕. Thanks for opening my mind to new possibilities! Here's another question: Can the liquid from other beans be used the same way? Like great northern/white beans or even pinto beans (and maybe black bean liquid for black bean brownies where the color wouldn't matter)? They all seem to have a similar consistency.
@@debbiestevens5490 White bean water seems like the best alternative choice. Some of the other beans have a lot more color and little bits in them, and maybe more flavor; black bean mayo anyone - might be fun to try for a Halloween dish, though.
FABULOUS !!! Thank you, thank you, thank you ! I have known about aquafaba for a couple of years now and have made most of what you have talked about but I use commercial one. I buy big 2,84 L chickpea cans and freeze the aquafaba in individual silicone muffin molds from IKEA. But I wanted to know how to make it and did not do well. SO thank you for the process. Thank you also for the MAYO process ! Often I want low fat mayo and I never have silken tofu on hand but, as mentioned, I have A LOT of frozen aquafaba. Oh, and I freeze my whipped aquafaba so I have some on hand all the time. It is like really light ice cream that I eat on my Creami ice creams ! QUESTION: You say you can't whip it too much but I find it breaks apart in the fridge. Can we fix it by whipping it some more ? I will bookmark this video ! Thanks Jeremy !
The cream of tartar is really important for stabilization. However, I would still advise using it right away and not leaving in the fridge for long periods of time once it is whipped.
It sounds like refrigerating the cooked beans for a few hours helps thicken the aqua. I have tried boiling the liquid to make it thicker but we’ll try refrigerating it. Thanks for the video.
I tried to make meringues from aquafaba once and I put them in the oven only to find half hour later it had disappeared. Totally evaporated. It was quite surreal putting something in the oven then looking through the door to see nothing there 🤣
So many great ideas. Thank you. I have used it in place of oil for salad dressing. First I drizzled a little on the salad, and squeezed an orange over it. Then I got to where I just used the orange squeezins, and cut up the remainder of the og and put it in the salad. It's really good. Sometimes I like to make br rice, and garbonzo beans, and I use the pot liquor/aqua faba In the mixture, with frozen chopped kale. So simple, and good. Yum.
I have been WFPB for 5 years now and have accumulated over 1000 recipes, none of which have oil in them. I find my muffins and cookies are soft the day after baking them. Since there isn’t any oil in the recipe, would adding aquafaba to the recipe make them crispy and if so, how much would I add for 1 doz cookies? Love your channel. Thanks.
Is it possible to use aquafaba to replace both oil and eggs in a baking recipe? If so, any advice on doing that? If not, what do you suggest? And, thank you sooooo much for this aqaufaba masterclass!!!! 🙂❤️
I'm going to cover that in an upcoming video - but yes you can use both for it - or make a flax egg for the eggs. And whip your aquafaba first for baking
@pbwithjeremy - Thank you for such great info! Here is another replacement food deep dive suggestion: Puréed cooked cauliflower as a base for gravy and sauce (béchamel), etc. 😊.
great lesson on aquafaba. I have been using it to make aoilis and salad dressings. Pesto, aquafaba and salt makes a nice one. Mustard, vinegar and aquafaba with orgeno is nice too.
I was pretty excited to have found this video on my feed, as well as your beautiful channel. I was searching for valuable info on aquafaba for a long time. THANK YOU 🌹💞 but I have a question. If I make something that needs oil and eggs... let say 2 eggs and 1/3 of a cup of oil... is that means that I would have to use 6 tablespoons of aquafaba to replace the 2 eggs PLUS 1/3 of a cup of the aquafaba to replace the oil??? I am happy as I don't digest eggs as I have a LOT of food allergies, reason I have to be vegan... Sooo looking forward to your answer and, again, thank you for this video. Now, I'm out to look at your other videos 🌹
Hi Amy! Welcome to the channel. My pleasure. You CAN just use aquafaba for all of it, but in recipes where there's both I might make it twice and experiment. Once with all aqua and once where I make a flax egg for the egg part and aqua for the oil. Hope that helps!
Wowza! You really knocked it out of the park with this one. I'm going to try this for the gluten-free vegan muffins I bake for our weekly community gatherings. I usually use flax eggs and don't get them to raise as much as I'd like. Very excited to see how this works in baked goods. I dunno why but I've been intimidated to work with aquafaba till now 😅
Hello from Shannon in Calgary - thanks for this informative episode! I always save my aquafaba then find myself throwing it out a week later after I didn't do anything with it... I need to change my ways and you've provided lots of inspiration :) I'll be testing out the whipped cream later today as I plan for Canadian Thanksgiving. Have you ever tried to make a vegan "yolk sauce" or hollandaise with aquafaba? I'd like to try one as other recipes call for more oil than I'm comfortable with. Thanks for all you do for the community!
Sooo interesting ❤ I am a lil confused on the baking ~ you would nwed to replace either eggs OR oil in a recipe then, right? HOW do you know ( like for cakes) which to substitute w/ the aqua faba?
@@pbwithjeremy I had no idea there were this many uses. I’m going to try it in place of oil in oil based dressings. I usually will just skip that recipe. Thanks for this video.
Great info here on aquafaba. I have used it to dip my tofu in before dipping the tofu into the mixture I will coat it in (bread crumbs, crushed cornflakes, etc). The only problem is that it appears it would be high in oligosaccharides which is a high FODMAP carbohydrate. I try to not overdo high FODMAP foods so I would not be eating gobs of whipped "cream" made from it, but it sure does look delicious. I would probably be OK with small amounts used in recipes. Thanks for this video!
Great video Jeremy, I learned a lot. I do use it but not in so many things as you. I started using it in hummus which gives a nice texture. After watching you on another occasion and listening to how much you use it I decided to try it when I made some sage and onion stuffing and it worked 🙌 I usually drain off the beans from the liquid in the beginning, does it make a difference leaving them to soak for a couple of hours or overnight? Much love from Mallorca, Balearic Islands, Spain ❤
Hello and Thanks so much for your video. I am not vegan but enjoy alot of plant based foods especially beans. Now that I know all the uses for Aquafaba I will have to try it. I've been hesitant because I love greek yogurt but can't image it made from chickpeas. I will for sure use it in my baking to reduce the calories and fat. Thanks again for your channel and I'll keep watching.
Wow, what a great video. I keep seeing recipes which day don't throw the aquafaba away but then fail to tell you what to do with it 🤦 now I've got some things to try 👏 I'm really keen to try cakes with it because I've had no luck with bobs red mill egg replacement powder.
Thanks@@pbwithjeremy , I had a go making your chocolate mousse and got the aquafaba really stiff then added chocolate. All seemed fine but upon eating after chilling, there was some liquid in the bottom of the ramekins. Any ideas what I did wrong?
With all those great uses you mention at the end I didn’t get how to use the Aquafaba, i.e. do you whip it up before using to roast vegetables? Before putting in cakes? Or just use the liquid? And do you always have to boil the liquid down before using? Thank you!
Hi Laura! Sorry for the confusion. Whip it for baking (or for making a whip) otherwise you don't need to. And if you use the method I showed here you shouldn't need to boil it down.
thank you. I used it half-whipped, it made my oats come out tough rather than crunchy. It's still good but it's not like when I use oil. Is this normal? Does yours come out crunchy for granola?
The kindle version of one of my favorite cookbooks, Zsu Dever's "Aquafaba: Sweet and Savory Egg-Free Vegan Recipes" is on sale at Amazon US today for $1.99. Please delete if this isn't an appropriate comment. She has recipes to make many different cheeses, mayonaise, dressings, yogurt, breakfasts, lunches, dinners and desserts. Also included are instructions to develop a yogurt mother culture using the stems of jalapeno chiles.
