It's a great ingredient. Fantastic list of ideas... most recently I used it to make super light and fluffy cupcakes for my daughter's birthday. Edit to say that you can typically leave out the salt in a recipe when using it from a can.
Wow thank you for all the information as well as the glorious food recipes I will look into a photography course this is my first time commenting and watching for a while sorry but have just started cooking again thank you and I send you and your family many kind blessings to be with and around you always 🙂💡🙏🌎🌕🌙✨💧❤️
Great video!!Thank for sharing! So when I cook my own garbanzo beans in an instant pot I can just use the water left to do all this?Or is there another step I need to do to get that thick consistency ?
If you pressure cook aqua faba with cornstarch for about 5 minutes it makes a thick eggy like custard that can be used to make a vegan version of pecan pie and the eggy like custard/frosting on German Chocolate Cake.
I think it's important to note that with a lot of these non-savory recipes you going to want to use aquafaba from chickpeas that are labeled "no salt added"
Juste coock 1 kg of beans (poichiches 😜😜) and when cold separate the aquafalba and then freeze on several parts Regarding the chickpeas freeze them too In small bags - when you will fancy to make a nice HUMMUS - or differents recipes then take the quantity that you need for Healthy without chemicals 🌹🌹🌹😁😁😁
Should be said that you can make your own AF by soaking and cooking dried beans etc in the usual way. Some folks are weird about tinned stuff! And doesn't have to be chickpeas, can be borlotti or kidney or any other bean you have :)
@@face1647 soak them and cook them for as long as is usual for whatever bean you are using. it's the cooking water you need. you can't really go wrong - if you think the cooking water is too thin for use as AF, just reduce it a bit, if you think it's too gloopy, add more water! google for instructions on how to deal with dried beans and you'll get all the info you need.
I feel stupid now. WHY did I never think of freezing the Aquafaba??? I always felt so bad about throwing it out when I didn't have an immediate use for it..
I like to mimic the yolk portion with a little cashew cream mixed with black salt and turmeric. For savory I like a bit of poultry seasoning and truffle oil... eggs seem to have a slight chicken flavor so the seasoning hints at chicken. I use the unseasoned for stuff like pancakes and the seasoned for tofu scrambles and stuff like that.
Thank you for putting the spotlight on my fave vegan trick!!! Another tip - I use a bit of Xanthan Gum when whipping up Aquafaba with sugar and vanilla for a bomb marshmallow fluff. Who knew the stuff I used to just dump down the drain could be so life changing! Thanks again for all you do!
Sorry this is irrelevant to Aquafaba, but it has to be said: Girl, you look GORGEOUS! Your skin is glowing, highlighter for the gods and eyebrows are perfection. Your hairstyle is adorable. I mean, you always look fabulous but I was seriously distracted thus video by how STUN you look. Love you, love your channel!
Missy Miller I’m glad you said this, I’ve heard she’s been getting a lot of really mean comments/messages. People don’t be dicks, lets lift each other up! :)
@@mwest5896 ive noticed a sad lonely twart in the comments talking absolute rubbish about her appearance (he's trolling in lots of vegan TH-camrs comments section trying to drag people in to his pool of misery). But she's gorgeous inside and out. You're absolutely right, we _should_ lift each other up 💚
Just found your video! I just tried using aquafaba in my chickpea omelet...Usually the batter I make from the chickpea flour is quite dense and flat, but whipping the aquafaba and adding it to the batter gave me a fluffier, more "egg-like" omelet texture! Gotta love that bean water!!
I’ve been a flax egg girl for a while. Aquafaba was always a bit confusing to me. Thanks for clearing this up! Really excited to bake something with it and that tip at the end about freezing it for later was 💯
Damn Tasty Vegan flax egg XD anything plant based yall eat had a animals shit on it so ur not vegan or else u would eat cows as they dont eat meat. So eating something that is ACTUALLY VEGAN AN HAS ALWAYS BEEN THROUGH GENERATIONS OF EVOLUTION where as ur ancestors ate meat so ur a omnivore no matter what. To be a true vegan ur family for 100 years has only eating plant based foods, and u where born and raised to never eat meat and there isnt one person that can truly be a vegan as uve all had animal by product in your bodies.
We took your suggestions from last video with the editing on this one, we’ve been having such a blast creating a new style for you guys. You’re a big part of the Edgy Veg process and we can’t wait to play with new visuals :) (We’re saving for new microphones and more cameras!)
It’s never too old to learn from young people today. Thank you kindly my dear you have changed my life for forever I am from West Indies living in Canada for 50 years every week I use chick pea and have been just using the peas only now I am more then happy to use that water that’s in the chick pea tin. Thank you I just love all the things you can do with aquafaba. Blessings
Thanks for this one. My efforts had been pretty bad with chick pea liquid because I had no directions. Will definitely try all these (except the whisky sour.)
Thank you for showing the ice cube tray trick. I always had good intentions of using the aquafaba and would put it in the fridge, but would often forget it was in there until I was cleaning out the fridge 🤦🏾♀️. So many great recipes provided and I don’t want to keep wasting this culinary gem!😃
No idea that you could freeze ahead! I totally love it for holiday recipes but didn't like going through multiple cans of chickpeas just for the water, so I reserved it for special occasions. Freezing means I can have some on hand for more causual use... very exciting!
I just learned what it was here. I know I've heard the word before because I watch food network but this has given me info and opened my eyes. Thanks, girl!
Wait... is she telling me that you can now make all the old baking recipes from your grandma by simply replacing the eggs with chickpea water?? 🤩 I love her!!! You find me in the kitchen. See ya!
lisa marie7 because he was sick of hearing vegan cry about eggs, but yall buy bread XD and salt is a animal by product these days in most vegan friendly food because companies dont give a fuck about ur lost veiws and ur stuck up attitudes.
Try Again XD sodium is in every organism on our planet XD its common knowledge go back to elementary kid. Good night as the adults are out being civil and we unpretentious.
@@heretomakeyousalty6126 Education _does_ go a very long way. You should get educated _first_ before trying to teach others because you're currently spewing rubbish.
Aqua-cuse me? Every family recipe for baked goods that I have veganized comes out *almost* as good and usually too dense! Going to start experimenting with aquafava, thanks Candace!!!
Thanks! I was just telling a friend my muffins were so dense and my baking goods were too dry with flaxmeal eggs. I will be trying aguafaba tomorrow!! Yay!
Thanks for the extra info about this. I have been trying to use chick pea water or brine, for years, and still have not ever gotten it to work the way it is professed to work. I don't know why. But I will try again, aided with extra info.
I'm so glad I watched this video. I've watched hundreds of vegan videos and I have never left a comment. This will be my first. I never thought to freeze the Aquafaba in a ice cube tray! Thank you so much!
Thanks for addressing this topic. Your videos are always helpful and concise. Freezing is good. There is also Vor Aquafaba Powder. It keeps on a shelf for a long time.
wow...I used to soak my chickpeas and water my plants with that "aquafaba" stuff...I always thoght this leaky water was good for something. Now I'll freeze. Thank you so much for this tip! I'm going to try to make a potato omelet half chickpea flour and half aquafaba. More juicy I guess...
Holy cow! Thank you so much for sharing all these amazing tips! Especially the freezing part! I'm always stuck with way too much aquafaba and never knew what to do with the leftover. Do you know if it can be used for egg coffee? You know that dessert coffee that's super popular in Vietnam?
I had the issue with taste. It still tast smells like chickpea water. Is there a way to make that go away? Does anybody know? Looking forward to your answers
You can cook it off in a pan on low heat for about 10-15 minutes. Refrigerate before whipping it up. The smell and taste will be milder than what it started but at least it won't be that strong.
Great vid but I avoid tin as much as poss and make my chickpeas the old fashioned soak em and pressure cook em. I have tried the quantities before from other tutorials with little success but I will review again after seeing things. Thanks Kitchen Queen ☆
Yeah, me too! But I didn't think they had those in Canada or the US so not sure if she'd be able to recreate them if she's not familiar? I hope she can though😊👌 Yorkshires really top off a Sunday roast ☺
OH-Em-Gee!!! I knew this stuff was good, but I had no idea it would do all of the things you have mentioned! Super excited to start using it more. Thank you so much for sharing. Love your channel! :-)
I batch cook chickpeas once per week... is there any ratio in terms of chickpeas to cooking liquid? I use two pounds of dry chickpeas and cook in a 6 quart (5.67 liter) pressure cooker. I feel bad draining all the liquid every time... I legit say, "aww, sad... by aquafaba." But again, just confused if there is some sort of ratio that should be followed in terms of chickpea to cooking liquid.
Realizing this is 5 years ago, what a wonderful discovery! Yup, been using Aquafaba for at least 5 years and love it. looked for an alternative to buying cans of chick peas (due to the carbs and not able to use), found an alternative from Vor Foods that offers a powder version of aquafaba that only needs water to reconstitute. Works perfectly!
yep you can.. go take a look at gretchen vegan bakery she use aqua faba since more or less than 4 years i think. she make a lot of amazing cake with swiss meringue buttercream with it ; th-cam.com/video/-y0k0Zrq384/w-d-xo.html she is amazing!!
It’s amazing to see that Aquafaba can be used in so many different ways! Especially the fact that it can be used in savory and sweet dishes. We’ve never used it, but it definitely sounds like a cheap vegan alternative to take advantage of! I’d imagine the nutrition facts on it would be pretty insignificant, since it’s literally just bean water lol. Basically like coffee right 😜
OMG! I have used chick peas for 50 years and countless time but never new what to do with the liquid so ended up throwing it away. i tried to find out whether it was nutritious and good for you.
At my age, there's *nothing* I like more than learning something new!!! You are adorable 💓 and I'll be cooking chickpeas more, just for the aquafaba. xoxo you PYT :)
I have never had good results with aquafaba meringue for cookies like forgotten cookies made with mini chips and nuts. There is a bitter odd flavour that results even though its sweet, it tastes sour and doesn't hold up like egg whites. For everything else like folding in for baking, its quite good. Too much can make things gooey.
Thank you so much for this video!! For some reason I have been Aquafaba-hesitant.....excited now to try it! What do you do with all the chickpeas? You can only eat so much hummus......
Awesome--this really changes everything.. I'll be using this instead (for the most part) for dishes that call for eggs. Cant wait to see how much more delicious they come out!
Sorry to be the party pooper here, but do we not have to soak beans especially for the purpose of removing saponins from the beans? And this is exactly what is in the aquafaba! Why would now consuming this making it better than an egg white? I love to eat raw vegan as much as possible, but I think consuming aquafaba is a bit going overboard. I think I will stick to an occasional egg white to this.
Thank you so much! I've been looking for a way to make vegan merengue pie for my vegan friends, as its kinda my signature dessert, so this made me so happy, thanks a million!
This is my first time enjoying your TH-cam channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.
Wow! ThanQ so much 4 The tips. Believe it or not u tipped me on how 2 drain the aquafaba off the chickpeas. So, you gave more tips than u realized LOL. And, I can freeze it WHO KNEW
Any way we can get a recreation of the broccoli from Planta Queen. The world needs to taste it! (Air fryer version would be the best). Love your videos :)
I have seen these methods using aquafaba in many indian cooking videos a long time ago. However i dont get to know how it will change the taste of the end product.
I learned so much from your video. Saving it on a playlist. 👍 Subscribing I'm getting back to it in 2020 and this video really inspired me so much that that things I make will turn out wonderful for the ones I love and cook for.
Now we can all be Aquafabulous together!
It's a great ingredient. Fantastic list of ideas... most recently I used it to make super light and fluffy cupcakes for my daughter's birthday. Edit to say that you can typically leave out the salt in a recipe when using it from a can.
Wow thank you for all the information as well as the glorious food recipes I will look into a photography course this is my first time commenting and watching for a while sorry but have just started cooking again thank you and I send you and your family many kind blessings to be with and around you always 🙂💡🙏🌎🌕🌙✨💧❤️
Please do a mayo recipe!!!!!!!!!!!!
It is a really neat ingredient!
Great video!!Thank for sharing! So when I cook my own garbanzo beans in an instant pot I can just use the water left to do all this?Or is there another step I need to do to get that thick consistency ?
If you pressure cook aqua faba with cornstarch for about 5 minutes it makes a thick eggy like custard that can be used to make a vegan version of pecan pie and the eggy like custard/frosting on German Chocolate Cake.
I think it's important to note that with a lot of these non-savory recipes you going to want to use aquafaba from chickpeas that are labeled "no salt added"
meringues work with salted too, just add some lemon juice
How much is a little bit of cream of tartar? :)
Tysm 🥰
Ion like my foods/snacks to salty 😝
Vegan merengues? What a time to be alive!
If you don’t have cream of tartar you can also use lemon juice. :)
I've legit wasted so much aquafaba, I had no idea!!!
You don't say 😂😂 i am Lebanese and I always throw away the water from the cans. Never ever have i thought of it 🤦♀️🤦♀️🤦♀️
Juste coock 1 kg of beans (poichiches 😜😜) and when cold separate the aquafalba and then freeze on several parts
Regarding the chickpeas freeze them too
In small bags - when you will fancy to make a nice HUMMUS - or differents recipes then take the quantity that you need for
Healthy without chemicals 🌹🌹🌹😁😁😁
Should be said that you can make your own AF by soaking and cooking dried beans etc in the usual way. Some folks are weird about tinned stuff! And doesn't have to be chickpeas, can be borlotti or kidney or any other bean you have :)
Great information! Did not know it wasn’t just chick peas.
If use dried chickpeas/ beans, you’ll have to cook them after soaking. Aquafaba is the cooking liquid; the soaking liquid won’t work
How long do you soak them? How much water to soak them in?
@@face1647 soak them and cook them for as long as is usual for whatever bean you are using. it's the cooking water you need. you can't really go wrong - if you think the cooking water is too thin for use as AF, just reduce it a bit, if you think it's too gloopy, add more water! google for instructions on how to deal with dried beans and you'll get all the info you need.
@@jonnylumberjack6223 thank you so much.
I feel stupid now. WHY did I never think of freezing the Aquafaba??? I always felt so bad about throwing it out when I didn't have an immediate use for it..
veridian roots you’re not alone! SAME
Yes same here!
Lol also any food
I like to mimic the yolk portion with a little cashew cream mixed with black salt and turmeric. For savory I like a bit of poultry seasoning and truffle oil... eggs seem to have a slight chicken flavor so the seasoning hints at chicken. I use the unseasoned for stuff like pancakes and the seasoned for tofu scrambles and stuff like that.
Have you tried it as like a hollandaise sauce?
@@sarabeth641 Nope. That sounds like a great idea to try on a Sunday morning!
Thank you for putting the spotlight on my fave vegan trick!!! Another tip - I use a bit of Xanthan Gum when whipping up Aquafaba with sugar and vanilla for a bomb marshmallow fluff. Who knew the stuff I used to just dump down the drain could be so life changing! Thanks again for all you do!
Omg thank you. That sounds great 😆😊
Mrs. G Great tip! Will try this too!
Can it be used for rice crispy treats?
Mrs. G Wow, I’m gonna try that, I REALLY miss marshmallow fluff, How much xanthan gum? Is xanthan gum in a powder form? Thanks 😊
@@Lana-nl7jh Next level idea - have not tried... yet!
OMG, I've never thought of freezing it - that is life changing!! Great video! ♥️
Sorry this is irrelevant to Aquafaba, but it has to be said:
Girl, you look GORGEOUS!
Your skin is glowing, highlighter for the gods and eyebrows are perfection. Your hairstyle is adorable.
I mean, you always look fabulous but I was seriously distracted thus video by how STUN you look.
Love you, love your channel!
Missy Miller I’m glad you said this, I’ve heard she’s been getting a lot of really mean comments/messages. People don’t be dicks, lets lift each other up! :)
@@mwest5896 ive noticed a sad lonely twart in the comments talking absolute rubbish about her appearance (he's trolling in lots of vegan TH-camrs comments section trying to drag people in to his pool of misery). But she's gorgeous inside and out. You're absolutely right, we _should_ lift each other up 💚
Just found your video! I just tried using aquafaba in my chickpea omelet...Usually the batter I make from the chickpea flour is quite dense and flat, but whipping the aquafaba and adding it to the batter gave me a fluffier, more "egg-like" omelet texture! Gotta love that bean water!!
I’ve been a flax egg girl for a while. Aquafaba was always a bit confusing to me. Thanks for clearing this up! Really excited to bake something with it and that tip at the end about freezing it for later was 💯
Damn Tasty Vegan Same ! I was planning on making a browny with flax this weekend but will definitely try it with aquafaba now!
@@xmacaron3333x LOL! YES! I'm working on a sweet potato brownie this weekend too. Too funny
Damn Tasty Vegan flax egg XD anything plant based yall eat had a animals shit on it so ur not vegan or else u would eat cows as they dont eat meat. So eating something that is ACTUALLY VEGAN AN HAS ALWAYS BEEN THROUGH GENERATIONS OF EVOLUTION where as ur ancestors ate meat so ur a omnivore no matter what. To be a true vegan ur family for 100 years has only eating plant based foods, and u where born and raised to never eat meat and there isnt one person that can truly be a vegan as uve all had animal by product in your bodies.
Niko Gagnon who GAF
electricwall clearly u did because you replied dumbass XD u cared enough to respond.
Thank you soooo much. I've always been confused with the vegan egg replacements. This simplifies it.
We took your suggestions from last video with the editing on this one, we’ve been having such a blast creating a new style for you guys. You’re a big part of the Edgy Veg process and we can’t wait to play with new visuals :) (We’re saving for new microphones and more cameras!)
I want behind the scenes stuff from the production peeps!!!!!!
good channel man keep it up and cool for you to be vegan that shows you're a good passionate person.
So glad your channel popped up in my recommedations today! This looks so much better and easier then the boxed powdered egg substitutes!
It’s never too old to learn from young people today. Thank you kindly my dear you have changed my life for forever I am from West Indies living in Canada for 50 years every week I use chick pea and have been just using the peas only now I am more then happy to use that water that’s in the chick pea tin. Thank you I just love all the things you can do with aquafaba. Blessings
I LOVE your nail color. Sooo pretty!
Thanks for this one. My efforts had been pretty bad with chick pea liquid because I had no directions. Will definitely try all these (except the whisky sour.)
Thank you for showing the ice cube tray trick. I always had good intentions of using the aquafaba and would put it in the fridge, but would often forget it was in there until I was cleaning out the fridge 🤦🏾♀️. So many great recipes provided and I don’t want to keep wasting this culinary gem!😃
Happy to help!
No idea that you could freeze ahead! I totally love it for holiday recipes but didn't like going through multiple cans of chickpeas just for the water, so I reserved it for special occasions. Freezing means I can have some on hand for more causual use... very exciting!
I just learned what it was here. I know I've heard the word before because I watch food network but this has given me info and opened my eyes. Thanks, girl!
One of the most helpful TH-cam videos I’ve ever watched ♥️
Simply love each and every tip you gave! You won a subscriber ❤️
Wait... is she telling me that you can now make all the old baking recipes from your grandma by simply replacing the eggs with chickpea water?? 🤩
I love her!!! You find me in the kitchen. See ya!
Thanks for the tip on freezing it
Usually I cook my chickpeas from dried peas. Is the liquid that remains after they cook the same as the liquid from a can of chickpeas?
Jessica Smith yes it’s the same
@@jenniferwilt8041 Thanks
Cool......thanks!!!!!!!!!! I didn’t know that you could use it in baked goods and as a egg replacer other than meringue! Awesome!
Seriously though, the guy that discovered this. . How the heck did that thought occur😂 crazy genius 😆💚
lisa marie7 because he was sick of hearing vegan cry about eggs, but yall buy bread XD and salt is a animal by product these days in most vegan friendly food because companies dont give a fuck about ur lost veiws and ur stuck up attitudes.
Niko Gagnon Are you ok? Bread is vegan most of the time. And how is salt an animal byproduct? Salines work rather independent from animals..
Try Again XD sodium is in every organism on our planet XD its common knowledge go back to elementary kid. Good night as the adults are out being civil and we unpretentious.
And saliens are used as softeners in our systems. Hence why its used as laxitives. Education goes a long way.
@@heretomakeyousalty6126 Education _does_ go a very long way. You should get educated _first_ before trying to teach others because you're currently spewing rubbish.
It makes the perfect royal icing for decorating cookies!
I have heard of aquafaba but I wasn't really sure how to use it. Thanks for this video.
Aqua-cuse me? Every family recipe for baked goods that I have veganized comes out *almost* as good and usually too dense! Going to start experimenting with aquafava, thanks Candace!!!
Can you do a video to make Aquafaba pavlova , please?
Thanks for the great videos
Thanks! I was just telling a friend my muffins were so dense and my baking goods were too dry with flaxmeal eggs. I will be trying aguafaba tomorrow!! Yay!
Thanks for the extra info about this. I have been trying to use chick pea water or brine, for years, and still have not ever gotten it to work the way it is professed to work. I don't know why. But I will try again, aided with extra info.
I'm so glad I watched this video. I've watched hundreds of vegan videos and I have never left a comment. This will be my first. I never thought to freeze the Aquafaba in a ice cube tray! Thank you so much!
I had no idea that you could freeze it! Thanks! 😊
Thanks for addressing this topic. Your videos are always helpful and concise. Freezing is good. There is also Vor Aquafaba Powder. It keeps on a shelf for a long time.
Finding out that you can freeze aquafaba is my game changer. Thanks!!
Great suggestions.....learned a lot!
wow...I used to soak my chickpeas and water my plants with that "aquafaba" stuff...I always thoght this leaky water was good for something. Now I'll freeze. Thank you so much for this tip! I'm going to try to make a potato omelet half chickpea flour and half aquafaba. More juicy I guess...
Today will be my first time baking with aquafaba, but I can already tell I'm going to fall in love with it!!!!
Holy cow! Thank you so much for sharing all these amazing tips! Especially the freezing part! I'm always stuck with way too much aquafaba and never knew what to do with the leftover. Do you know if it can be used for egg coffee? You know that dessert coffee that's super popular in Vietnam?
I had the issue with taste. It still tast smells like chickpea water. Is there a way to make that go away? Does anybody know? Looking forward to your answers
You can cook it off in a pan on low heat for about 10-15 minutes. Refrigerate before whipping it up. The smell and taste will be milder than what it started but at least it won't be that strong.
Thanks for all the ideas! I love making vegan macarons, one of my favorite cookies!
I use aquaphba in my cinnamon rolls. Makes them so good
I generally don't buy canned chickpeas. Can I make this?
Great vid but I avoid tin as much as poss and make my chickpeas the old fashioned soak em and pressure cook em. I have tried the quantities before from other tutorials with little success but I will review again after seeing things. Thanks Kitchen Queen ☆
Kudos to the fella who discovered this amazing liquid. It totally is a game changer. Thank you for going through all the ways this can be used.
Can you see if you can do Yorkshire pudding I miss Yorkshire pudding so much because I have eggs in them
Yeah, me too! But I didn't think they had those in Canada or the US so not sure if she'd be able to recreate them if she's not familiar? I hope she can though😊👌 Yorkshires really top off a Sunday roast ☺
Thanks so much for this video. I always just dump that stuff out! You have changed my life!
Great video! I'll be trying this out when I open my next can of chickpeas.
OH-Em-Gee!!! I knew this stuff was good, but I had no idea it would do all of the things you have mentioned! Super excited to start using it more. Thank you so much for sharing. Love your channel! :-)
Love this video- game changer❤️❤️❤️
😱😱😱 I knew that I could use aquafaba for meringues, but your video has just taken the use of this miracle liquid to a whole new level! Thank you.
I make aquafaba mayo all the time but somehow never thought to freeze aquafaba for convenient use later. Mind blown! Thanks Candice!
Thanks. Yes will start using in baking!
I was literally just thinking there should be an aquafaba faq video and then this came out!
I batch cook chickpeas once per week... is there any ratio in terms of chickpeas to cooking liquid? I use two pounds of dry chickpeas and cook in a 6 quart (5.67 liter) pressure cooker. I feel bad draining all the liquid every time... I legit say, "aww, sad... by aquafaba." But again, just confused if there is some sort of ratio that should be followed in terms of chickpea to cooking liquid.
Look up "Mary's test Kitchen Aquafaba recipe" I think there is no specific ratio though
good explanations! you're the only one who did research on who started using it. Bravo!
Thanks so mich for these tips Candice.
One question- can you use the water from other beans, or only chickpeas?
Loved it!!! Thank you so much! Can't wait to try it out. What a good hack , to freeze it! I would have never tried that!
Realizing this is 5 years ago, what a wonderful discovery! Yup, been using Aquafaba for at least 5 years and love it. looked for an alternative to buying cans of chick peas (due to the carbs and not able to use), found an alternative from Vor Foods that offers a powder version of aquafaba that only needs water to reconstitute. Works perfectly!
Omg this is such a game changer because I bet I could make Swiss meringue buttercream 😍
missaMARYca ooooo! That sounds amazing!
It works really well! I made my own wedding cake with it - and even the buttercream flowers I made were holding up flawlessly!
You can and it’s delicious! Try Gretchen’s vegan bakery’s recipe, it’s my favorite!
yep you can.. go take a look at gretchen vegan bakery she use aqua faba since more or less than 4 years i think. she make a lot of amazing cake with swiss meringue buttercream with it ; th-cam.com/video/-y0k0Zrq384/w-d-xo.html she is amazing!!
fanny boni c
As a Chef I am definitely going to use this method. Thank you so much!
It’s amazing to see that Aquafaba can be used in so many different ways! Especially the fact that it can be used in savory and sweet dishes. We’ve never used it, but it definitely sounds like a cheap vegan alternative to take advantage of! I’d imagine the nutrition facts on it would be pretty insignificant, since it’s literally just bean water lol. Basically like coffee right 😜
OMG! I have used chick peas for 50 years and countless time but never new what to do with the liquid so ended up throwing it away. i tried to find out whether it was nutritious and good for you.
I'm going to try this with pancake mix....3 tbsp=1egg?
Great video, loads of ideas. I'd done some of these but hearing all these uses in one place is really useful. Thanks for sharing!
At my age, there's *nothing* I like more than learning something new!!! You are adorable 💓 and I'll be cooking chickpeas more, just for the aquafaba. xoxo you PYT :)
Ahhh I love this!! If you use the liquid from cooking dry chickpeas does it behave the same way?
i have tons of dried chickpeas at home! i can make aquafaba out of those! you can also make vegan ice cream with the merengue recipe
Thanks for the tips!
Love the idea to freeze in ice trays! I never thought of that. Thanks!!!
Thank you for this great video! Love all these suggestions! Was never quite sure how to use aquafaba❤️
Thank you so much for this video! Needed the push to start using this!
I wish I knew you could freeze it forever ago lol
I've ve wasted so much leaving in the fridge too long !
Thanks for the video
I have dried once from chickpea's tin but doesn't getting thicker.
I LOVE that you mentioned the freezing option! Thank you!!! 🙏🙏🙏 So much aquafarba will be saved! ;)
I have never had good results with aquafaba meringue for cookies like forgotten cookies made with mini chips and nuts. There is a bitter odd flavour that results even though its sweet, it tastes sour and doesn't hold up like egg whites. For everything else like folding in for baking, its quite good. Too much can make things gooey.
Thank you so much for this video!! For some reason I have been Aquafaba-hesitant.....excited now to try it! What do you do with all the chickpeas? You can only eat so much hummus......
Awesome--this really changes everything.. I'll be using this instead (for the most part) for dishes that call for eggs. Cant wait to see how much more delicious they come out!
Thank you, great information!
Very informational! Thank you, I'm going to start using aquafaba for my pastries!
Yum that is a great idea. I bet it would help make biscuits fluffy .
Sorry to be the party pooper here, but do we not have to soak beans especially for the purpose of removing saponins from the beans? And this is exactly what is in the aquafaba!
Why would now consuming this making it better than an egg white?
I love to eat raw vegan as much as possible, but I think consuming aquafaba is a bit going overboard. I think I will stick to an occasional egg white to this.
It's not an option for ethical vegans. Plus it's WAY better than egg white healthwise.
Thank you so much! I've been looking for a way to make vegan merengue pie for my vegan friends, as its kinda my signature dessert, so this made me so happy, thanks a million!
This is my first time enjoying your TH-cam channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.
I was LITTERALLY just missing whiskey sours. Thank you!!
Wow! ThanQ so much 4 The tips. Believe it or not u tipped me on how 2 drain the aquafaba off the chickpeas. So, you gave more tips than u realized LOL. And, I can freeze it WHO KNEW
I love how energetic and articulate you are! Nice video ❤️ Subscribed.
Any way we can get a recreation of the broccoli from Planta Queen. The world needs to taste it! (Air fryer version would be the best). Love your videos :)
🦋😍👍🏽 I use it in my seed crackers
I have seen these methods using aquafaba in many indian cooking videos a long time ago. However i dont get to know how it will change the taste of the end product.
Loving your videos! You're getting more and more creative. Thank you!!
Thanks you so much.. Informative + Tasteful ❤✨🤤
So many great tips! Thank you!!
Edgy veg, I just love your little dog . My Linda died 9years ago I still miss her
I learned so much from your video. Saving it on a playlist. 👍 Subscribing
I'm getting back to it in 2020 and this video really inspired me so much that that things I make will turn out wonderful for the ones I love and cook for.
This is my favorite of your videos. Thank you!