Aquafaba is the liquid from cooked or canned chickpeas. It works as a plant-based egg replacement because the proteins and starches in the liquid mimic the foaming and binding properties of eggs. You can whip it into stiff peaks for meringues, use it to emulsify mayonnaise, or add it to cocktails for that classic frothy top.
Most people pour this liquid down the drain without realizing it's one of the most useful ingredients in vegan cooking. This guide covers what aquafaba is, how to get it, and what you can make with it.
Aquafaba whipped to stiff peaks. Looks like egg whites, works like egg whites.
In This Guide
The cooking liquid from chickpeas and other legumes
Proteins and starches foam and bind like eggs
Meringues, macarons, cocktails, mayo, baked goods
3 tbsp = 1 egg, 2 tbsp = 1 egg white
100% plant-based
Plant Whip, about 20 eggs per carton
What is Aquafaba?
That liquid in the can? That's aquafaba.
Aquafaba is the thick, slightly viscous liquid you get when you cook chickpeas or other legumes. The name comes from Latin: "aqua" (water) + "faba" (bean). Bean water.
When chickpeas cook, they release proteins and starches into the water. This creates a liquid that behaves a lot like egg whites. You can whip it into foam, use it as a binder, or emulsify fats into stable sauces.
The simplest source is a can of chickpeas. Open the can, drain the liquid into a bowl, and you have aquafaba ready to use.
Who discovered it?
Aquafaba became widely known in 2015 thanks to Goose Wohlt, an American software engineer. French musician Joël Roessel had experimented with bean water for foaming, but Wohlt found that chickpea liquid could make meringue on its own, with just sugar.
The name "aquafaba" took hold in an online community of home cooks experimenting with the ingredient. Within months, recipes for vegan meringues, macarons, and mousses spread across the internet.
Why it works like eggs
The proteins in aquafaba (mainly albumins and globulins) behave similarly to egg white proteins. When you whip aquafaba, these proteins unfold and trap air bubbles, creating a stable foam. The starches help hold that structure.
This is why aquafaba works for meringues, mousses, and cocktail foam. It's also why it works as a binder in cookies and cakes, helping ingredients stick together and hold moisture.
How to Get Aquafaba
There are three ways to get aquafaba: from canned chickpeas, from cooking dried chickpeas, or by buying it ready to use.
From canned chickpeas
Drain the can over a bowl. Keep the liquid, use the chickpeas for something else.
This is the easiest method. Open a can of chickpeas, place a strainer over a bowl, and pour. The liquid that collects in the bowl is your aquafaba.
A standard 15-ounce can yields about 1/2 cup (120ml) of aquafaba, enough to replace 2 to 3 eggs. Choose cans with simple ingredient lists (chickpeas, water, salt). Low-sodium versions give you more control over seasoning.
From cooking dried chickpeas
If you cook chickpeas at home, save the cooking liquid. After your chickpeas are soft, strain them and keep the water. This homemade aquafaba works the same way as canned.
Homemade versions can vary in thickness. If the liquid looks watery, simmer it until it thickens slightly. You want it thick enough to coat a spoon.
Buying ready-to-use aquafaba
Plant Whip: ready-to-use liquid aquafaba. No draining, no guessing.
If you don't want to deal with cans or cooking, you can buy liquid aquafaba that's ready to pour. Plant Whip sells it at plantwhipfoods.com and on Amazon.
The advantage of a packaged product is consistency. Plant Whip is made to perform the same way every time. One carton replaces about 20 eggs.
For every buying option, see our guide on where to buy aquafaba.
Plant Whip is ready to pour, with no cans to drain and no leftover chickpeas. Two ingredients: chickpea extract and water. Free shipping to the 48 continental states.
What Can You Make With Aquafaba?
Aquafaba works anywhere you'd use egg whites, plus a few places you'd use whole eggs. Here are the main uses.
Meringues and Pavlova
Vegan meringue kisses. Light, crispy, egg-free.
Whip aquafaba with sugar until you get stiff, glossy peaks. Pipe into kisses and bake at low heat until crisp. You can also spread it into a pavlova base and top it with fruit and cream.
Add a pinch of cream of tartar before whipping to stabilize the foam. Plant Whip reaches stiff peaks in 3 to 5 minutes on high speed.
Macarons
French macarons traditionally need aged egg whites and precise technique. Aquafaba makes vegan versions possible, with smooth shells and the classic "feet."
Vegan macarons take practice. The technique differs slightly from traditional methods, so be patient with your first few batches.
Cocktails
Pisco Sour with aquafaba foam. No raw eggs, same silky texture.
Classic cocktails like Whiskey Sours and Pisco Sours use egg whites for that silky foam on top. Aquafaba does the same job without the raw egg.
Add 1 to 2 tablespoons to your shaker with the other ingredients. Dry shake (no ice) for 15 to 20 seconds to build the foam, then add ice and shake again to chill. Strain and serve.
Vegan Mayonnaise
Vegan mayo made with aquafaba. Creamy, tangy, egg-free.
Traditional mayo uses egg yolks to emulsify oil and acid into a creamy sauce. Aquafaba's proteins do the same job.
Blend aquafaba with vinegar and seasonings, then slowly drizzle in oil while blending. The result is thick, creamy mayo without eggs.
Mousse
Fold whipped aquafaba into melted chocolate for a light, airy mousse.
Baked Goods
Vegan cookies. Aquafaba binds and adds moisture without eggs.
Aquafaba works as both a binder and a lifting agent in baked goods. Use it unwhipped in cookies and brownies to bind, or whipped in cakes and muffins for lift.
It has a neutral flavor that disappears in the finished bake.
Ready to try aquafaba?
Plant Whip is ready-to-use liquid aquafaba that works the same way every time. One carton replaces about 20 eggs.
Use code TRYWHIP10 for 10% off your first order.
Shop Plant Whip →Aquafaba to Egg Conversion
Here's how much aquafaba to use in place of eggs:
| Egg Component | Aquafaba Equivalent | Common Uses |
|---|---|---|
| 1 Whole Egg | 3 Tablespoons (45 ml) | Cookies, cakes, brownies, binding |
| 1 Egg White | 2 Tablespoons (30 ml) | Meringues, macarons, cocktail foam |
These ratios work for most recipes. You may need to adjust slightly depending on the dish. For a more detailed breakdown, see our complete aquafaba to egg conversion guide.
Advantages of Aquafaba
100% plant-based and vegan
Aquafaba is made from chickpeas. No animal products. That makes it a natural fit for vegans who want to make desserts and dishes that usually call for eggs.
Egg-free
Aquafaba contains no eggs. Plant Whip has two ingredients: chickpeas and water. If you're cooking for someone with an allergy, read the full ingredient list and check with a doctor or allergist first.
Works two ways
Whip it and it behaves like egg whites. Mix it in and it binds like yolks. One ingredient covers meringues, cocktails, mayo, and everyday baking.
Neutral flavor
You might expect chickpea liquid to taste like beans. It doesn't. Once it's mixed into a recipe, the flavor disappears. Your meringues won't taste like hummus.
Pros and Cons
| Pros | Cons |
|---|---|
| Works in most egg white uses | Canned versions can be inconsistent |
| Easy to find in any grocery store | Canned liquid may need reducing if it's thin |
| Whips, binds, and emulsifies | Draining cans leaves chickpeas you may not need |
| Egg-free and 100% plant-based | Doesn't scramble like eggs |
| Neutral flavor in finished recipes | Some canned brands may have a slight beany taste |
Frequently Asked Questions
Can you use aquafaba from beans other than chickpeas?
Yes. White beans, black beans, and other legumes produce aquafaba. Chickpeas are the most common because they have a mild flavor. Darker beans like black beans may add color and a stronger taste to your recipes.
What are tips for whipping aquafaba properly?
Use a clean, grease-free bowl and whisk. Add a pinch of cream of tartar to stabilize the foam. Start on low speed, then increase to high. Plant Whip reaches stiff peaks in 3 to 5 minutes. A stand mixer or electric hand mixer helps.
How long does aquafaba last?
Once opened, refrigerate Plant Whip and use it within 3 to 5 days. Unopened, it's shelf-stable for 15 months. You can freeze leftovers for up to 3 months.
Does aquafaba taste like chickpeas?
Not once it's mixed into a recipe. It has a neutral flavor that disappears in the finished dish.
Where can I buy aquafaba?
You can get aquafaba from any can of chickpeas at the grocery store. For ready-to-use liquid aquafaba, Plant Whip is sold at plantwhipfoods.com and on Amazon, with free shipping to the 48 continental states. See our guide on where to buy aquafaba for every option.
One carton of Plant Whip replaces about 20 eggs.
Two ingredients: chickpea extract and water. Ready to pour, no draining. Free shipping to the 48 continental states.
Use code TRYWHIP10 for 10% off your first order.
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