Chickpea Water

• Aquafaba is whipped to create vegan meringue, providing a light and airy texture to desserts such as pavlova, macarons, and mousse.- It can be used as an egg white substitute in baked goods like cakes, cookies, and muffins, adding moisture and binding ingredients together.- Aquafaba emulsifies oil and water, making it a key ingredient in vegan mayonnaise, salad dressings, and sauces. - It can be foamed and used in cocktails and mocktails to create a frothy top, similar to egg white cocktails, without the use of eggs.- Used as a binder in vegan burgers and veggie patties, holding the ingredients together and adding moisture to the final product.- As a thickener for soups and stews creating a richer texture, especially beneficial for vegan or vegetarian options.

• May aid digestion due to its fiber content, promoting gut health.
• Can contribute to hydration, especially beneficial for those seeking plant-based sources.
• Source of plant-based proteins, important for muscle building and repair.
• May support healthy blood sugar levels by providing slow-releasing carbohydrates.
• Can be used as an egg substitute, helpful for cholesterol management.
• Vegan-friendly ingredient, supporting a plant-based lifestyle.

Chickpea water (aquafaba) is best stored in an airtight container in the refrigerator. It will typically last for up to 5-7 days when refrigerated. You can also freeze aquafaba in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag. Thaw in the refrigerator before using. Note that freezing and thawing may slightly alter the texture, but the functional properties for whipping or binding remain largely intact. Always check for any off-odors before using to ensure it hasn't spoiled.