Do you mean baking soda? No. Cream of tartar is completely different, and does not give rise. Baking soda is a base and cream of tartar is an acid. In aquafaba it stabilizes the meringue. You can substitute with the same amount of lemon juice, but it will flavor the meringue a bit.
Zsu's Vegan Pantry ah I see thank you! So there are no means to give some rise to this AF mix right? I needed some gasifican and wanted to know what the effect of tartar was, so thank u!
@@paulabadabadum anytime! To be clear, the aquafaba will expand into meringue and stay high in the oven on it's own, although not as risen as when having gone into baking.
Thanks a lot for sharing! I’m worried about the crust tho, do you have any recipe for it? It’s originally made with eggs so I’m considering adding some AF to it, don’t know if I should whip it first tho 🤨
Adding anything other than the ingredients I tested it with is unknown territory, however vegan cheese might be a good sub (the same amount as the yeast). Unlike normal cooking, cooking with aquafaba is more in the realm of baking because aquafaba is so finicky. The nutritional yeast is for flavor here, but only a background note. The yogurt is tangy and the peppers have a lovely flavor. Perhaps omitting it is the best way to go, but you could certainly try the vegan cheese, perhaps Daiya. Thank you for reaching out!
Aquafaba is made from garbanzo beans (typically) and therefore contain about 68 calories per 1/4 cup of cooked beans,. However, since aquafaba contains no actual beans, I wouldn't put per 1/4 cup of aquafaba at more than 10 calories per 1/4. As of now, there is no nutritional analysis of aquafaba, but my guess should be pretty accurate.
Alexandra C sadly, I fear it won't work then. The best advice I have is to use the hand mixer and beat the aquafaba in front of the TV. Time goes faster then. Good luck!
