What Is Aquafaba?

Some words just sound pleasant to the ear, no matter what. Words like “Cornucopia,” “bubblegum,” and, perhaps most of all, the subject of today’s essay: “aquafaba.” All those soft “ahs” roll off the tongue. But, since it’s a foodstuff, it can also literally roll on the tongue (and down the throat and into the tummy). And that’s fun. But what is aquafaba? And what can you do with aquafaba? Read on to find out. 

What is aquafaba made of? 

Aquafaba is the liquid that is leftover after you cook legumes, most notably chickpeas, in water. It’s also the liquid that you find in a can of legumes. The word aquafaba literally translates from Latin to “bean water.” 

What to do with aquafaba?

Aquafaba is most commonly used as a vegan egg white substitute in recipes and cocktails. It’s used to bulk up vegan breads and sauces, and fluff up vegan baked goods. We’re talking everything from cookies to biscuits to birthday cakes and even pizza dough. 

Basically, if you would typically reach for an egg, you can reach for aquafaba instead. Except, perhaps, Halloween night mischief. Although, if my house got covered in legume residue, I’d be pretty peeved.

Can you freeze aquafaba?

Aquafaba can be frozen. In fact, it’s even a common practice to pop some in an ice cube tray to make aquafaba cubes. Just remember which tray is the aquafaba tray and which is the frozen water tray. You wouldn’t want this stuff in your cold brew. That said, you would want it in your Whiskey Sours! Once thawed, you can shake aquafaba up with all the other ingredients for a frothy cocktail.