Aquafaba

• Use aquafaba to create light and airy vegan meringues. Its unique protein structure whips up beautifully, providing a delicate and sweet topping for pies or cookies, a perfect substitute to egg whites.
• Aquafaba makes an excellent egg replacement in vegan baking recipes for cakes, cookies, and muffins, providing moisture and binding ingredients together for the perfect texture.
• Emulsify aquafaba into vegan mayonnaise or aioli, creating a creamy and delicious spread or dip that rivals traditional, egg-based versions.
• Incorporate aquafaba into cocktails as a foaming agent, adding a frothy texture to drinks like whiskey sours or margaritas. It adds body and dimension to any drink.
• Whip aquafaba into vegan mousses and other desserts, yielding a light, airy texture that is both decadent and dairy-free. It delivers a smooth, satisfying vegan alternative.
• Employ aquafaba as a binder in vegan burgers and veggie patties, helping the ingredients stick together and prevent them from crumbling during cooking.

• Rich in soluble fiber which aids in digestive health and helps regulate blood sugar levels.
• Contains small amounts of minerals like iron and folate, contributing to overall well-being.
• Low in calories and fat, making it a suitable ingredient for weight management.
• Plant-based and vegan-friendly, offering a cruelty-free alternative to egg whites.
• May contribute to a feeling of fullness due to its fiber content, potentially assisting with appetite control.

Aquafaba should be stored in an airtight container in the refrigerator after opening. It typically lasts for 3-4 days when refrigerated. For longer storage, freeze aquafaba in ice cube trays for convenient portioning and use in recipes. Frozen aquafaba can be stored for up to 3 months and should be thawed in the refrigerator before use.