What is Aquafaba? The Complete Guide to This Vegan Egg Alternative

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 egg whites. 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.

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 remarkably 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 chef Joël Roessel had experimented with bean water for foaming, but Wohlt discovered that chickpea liquid could make meringue on its own without adding stabilizers.

He coined the term "aquafaba," posted his findings online, and built a community of people 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 maintain that structure.

This is why aquafaba works for meringues, mousses, and cocktail foam. It's also why it functions as a binder in cookies and cakes, helping ingredients stick together and retain 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) for best results. Low-sodium versions work well since you control the 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 concentration. If the liquid looks watery, simmer it until it thickens slightly. You want it viscous enough to coat a spoon.

Buying ready-to-use aquafaba

PlantWhip: 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. PlantWhip is the main option in the US market.

The advantage of a manufactured product is consistency. Every batch is tested for concentration, so it whips and foams the same way every time. One carton replaces about 20 eggs.

For more details on where to find it, see our guide on where to buy aquafaba.

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 applications.

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, top with fruit and cream.

Add a pinch of cream of tartar before whipping to stabilize the foam. Expect 10 to 15 minutes of whipping to reach stiff peaks (longer than egg whites).

Macarons

French macarons traditionally require aged egg whites with precise technique. Aquafaba makes vegan versions possible. You get the same smooth shells, distinctive "feet," and chewy interior.

Vegan macarons take practice. The technique differs slightly from traditional methods. 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 thing.

Blend aquafaba with vinegar and seasonings, then slowly drizzle in oil while blending. The result is thick, creamy mayo without eggs or soy.

Mousses and Ice Cream

Whipped aquafaba folded into melted chocolate makes a light, airy mousse. For ice cream, it helps create a smoother texture without an ice cream maker. Mix it with coconut cream for best results.

Baked Goods

Vegan cookies. Aquafaba binds and adds moisture without eggs.

Aquafaba works as both a binder and a leavening agent in baked goods. Use it unwhipped in cookies and brownies (as a binder), or whipped in cakes and muffins (for lift).

Unlike some egg replacers, aquafaba has a neutral flavor. It won't change the taste of your baked goods.

Aquafaba to Egg Conversion

Here's how much aquafaba to use as an egg substitute:

These ratios work for most recipes. You may need to adjust slightly depending on the specific 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. This makes it ideal for vegans who want to make desserts and dishes that traditionally require eggs.

Allergen-free

Unlike most commercial egg replacers (which often contain soy or other allergens), aquafaba is naturally free from all top 9 allergens: eggs, dairy, tree nuts, peanuts, soy, wheat, fish, shellfish, and sesame. It's safe for people with egg allergies and works in gluten-free baking.

Low calorie

Aquafaba contains only 3 to 5 calories per tablespoon, compared to about 17 calories in an egg white. This makes it a lighter option for desserts and toppings.

Sustainable

Using aquafaba is a form of upcycling. Instead of pouring the chickpea liquid down the drain, you're turning a byproduct into a useful ingredient. It reduces food waste and has a lower carbon footprint than animal-based eggs.

Neutral flavor

You might expect chickpea liquid to taste like beans. It doesn't. Once mixed into a recipe and cooked, the flavor disappears completely. Your meringues won't taste like hummus.

Pros and Cons

Frequently Asked Questions

Written by

Ryan Walsh

National Sales Manager, Global Resources Direct

Ryan leads sales for PlantWhip and Global Resources Direct, the company behind the world's largest aquafaba supply operation. A University of Dayton graduate based in Denver, he works with bakeries, bars, and food manufacturers to help them switch from eggs to plant-based alternatives.