There is much talk about this fabulous vegan egg replacer known as aquafaba.
Aquafaba translates to bean water, because it’s simply the juice you find in a can of chickpeas or white beans. I have been using this chickpea juice for a while now in my vegan recipes especially as I have been creating a wealth of delicious high protein vegan and gluten free recipes in my new book due to be released in July GO LEAN VEGAN
The reason it is so useful is that this liquid contains a good balance of starch and proteins that can help binding in recipes – in the same way as you would use eggs. In fact you can use it in all kinds of recipes: including meringues, mayonnaise, pancakes, waffles, cakes and cookies. Not only is it a great egg replacer it is cheap too!
To get the aquafaba simply drain the juice from a can of chickpeas. You can store it in the fridge for 3-4 days and even freeze it in ice cube trays.
To use in most recipes like pancakes, cookies and cakes use 3tbsp of chickpea juice for each egg
I have used aquafaba as an egg replacer in many recipes and it works so well. No whipping involved just add it to your mixture. Try my chocolate chip vegan cookie recipe to get you started.
If you want to use it in a mayonnaise simply follow my blender mayo recipe and use around 4-6tbsp of chickpea juice to replace 2 egg yolks. Place the juice with the lemon juice, mustard and salt in the jug and blend with the immersion blender before slowly adding the oil. I like to use either virgin olive oil or a combination of olive oil and omega rich oils or avocado oil.
Try it in your own recipes and see how you get on!!