You can make butter, Mayo, whipped topping, ice cream, mousse, meringue, marshmallows and even use it as an egg substitute if you or others you know have a known allergy to eggs. With the emulsifying, foaming, binding, gelatenizing and thickening ability of the aquafaba, you can whip up a lot of things that you can use in daily cooking or baking. But, for backyard chicken enthusiasts, when the ladies are not performing, you can just use that liquid and reserve what few eggs you may be getting to enjoy in your favorite egg dish, so like the Vegan's you too can enjoy the benefits of using the Aquafaba.
White bean liquid is most often used if you want whipped toppings or marshmallow fluff and marshmallows because of the mild flavor and lack of color, but pinto beans, black beans and red beans aquafaba can also be used to bake with, to replace eggs required to bind and give you a lift to cakes. Other legumes such as peas, soy beans, lentils, kidney, and black beans can also be used to some degree but have slightly different compositions than the chickpea and white bean aquafaba and may require more tinkering with the concentration to work well. These legumes lack the protein composition to be used for Angel Food cake, however work well for other cakes.
Of the white beans, the small navy beans, great Northern beans and Garbanzo (Chickpeas) all will work best when you want to keep your recipes as close to the expected color and flavor. The darker beans will help bind meats, and work for the darker baked goods such as chocolate cake and brownies, bean bread and the stronger flavor will not be noticed.
To have an endless supply that is basically free, cook your own dry beans, then reserve that liquid. (refer to my link below for cooking beans) Aquafaba can be frozen for up to 6 months, and you can pour it into ice trays so you have measured amounts to use as an egg substitute. The general rule of thumb is 1 T. per egg, however I've seen as much as 3 T. Aquafaba to 1 egg. My ratio is 1 T. per 1 yolk, 2 T. to 1 Whites and 3 T. to 1 whole egg. You may come across recipes using a different ratio, but know that you may still need to do a bit of experimenting to get just the consistency you are accustomed to.
If you've made your own mayonnaise, then you know it's a simple recipe of egg, oil, lemon juice or vinegar, that is emulsified until it forms a thick, spreadable consistency. Any of your favorite spices, herbs or flavors can be added to the mayonnaise whether you make it from real eggs or aquafaba. By making the Fauxmayo, you have the ingredients to make your own salad dressings that are heart healthy.
Butter and cheese is made from dairy. If you have a dietary restriction from dairy you can make your own butter and cheese from the aquafaba. Aquafaba butter requires typical pantry supplies, however cheese will require some additional supplies that many not be in the typical pantry, such as nutritional yeast that gives a more cheesy flavor to the finished product. Plant-based butter and cheeses are very expensive, so making your own makes a lot of sense if you are on a tight food budget.
Of course you can drain the liquid from canned beans to use as aquafaba, but it must be noted that canned beans are high in sodium, and unless they are organic, they may contain other preservatives. It's easy to make your aquafaba from your own dry, cooked beans. You have control over what you put into them, and when I make mine, I do not add any seasoning or salt, I drain off the liquid, then use my beans for other purposes, such as addition to salads, pickled beans and added to soups, bean dips or added to multiple recipes.
Refer to my link for cooking your own beans for the resulting Aquafaba:
Refer to my link for making your own Chickpea Flour:
Refer to my link to see all the health benefits of Chickpeas:
Refer to my link for making Chickpea Flour and Aquafaba Gnocchi:
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