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23 Amazing Foods You Can Make With Aquafaba (The Liquid Inside Cans Of Beans)

Here's what you need to know about the ~magical~ ingredient that's popping up everywhere.

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First things first: What even *is* aquafaba?

It's a fancy word for the liquid inside a can of chickpeas. Turns out that the stuff that you might normally just throw away is a ~magic juice~ of sorts: It acts as a binding/thickening agent, is a vegan-friendly egg substitute, and lends itself perfectly to everything from breakfast staples, to condiments, to whipped desserts — along with almost any other recipe where you might want to go egg-less.


So now that you know how easy it is to make, let's dive in to some recipes!


3. Mayonnaise

Oh She Glows /

You’ll need chickpea brine, lemon juice, apple cider vinegar, brown rice syrup, and a few spices, and boom! Instant egg-less mayo. Get the recipe from Oh She Glows, or take a gander at the New York Times' recipe featuring sunflower oil here.


11. Pesto

House Vegan /

Use this recipe from House Vegan as a base, then try mixing up all different kinds of pestos. You can experiment with walnuts, spinach, hemp seeds, kale, sun-dried tomatoes and pretty much anything you'd find in your kitchen already.


What's your favorite way to use aquafaba? Let us know in the comments!


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