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How to use the water from chickpeas

Aquafaba, or the water left behind from either a can of or the cooking of chickpeas, can be used in cooking in multiple ways! Here are some of our favourites!

3 Aquafaba ideas

A clotted cream replacer

Perfect for a vegan cream Aquafaba can be whipped with a small amount of icing sugar (you don’t want a sweet taste just enough to cancel out the beany taste) to a thick consistency which is perfect for topping scones and jam instead of classic clotted cream. This light alternative takes around 10 mins whisking and increases in volume a lot…it’s also delicious! Perfect for an afternoon tea.

Fresh aquafaba works best and it can deflate after a while! But it is possible to rewhip it.

Meringues 

Whip the aquafaba till stiff then fold in either icing sugar or granulated sugar. Then cook low and slow in the oven!

BBC good food has a great recipe for this! Be aware that it takes a lot longer than egg meringue to whip-it could take up to 20 mins. But once cooked the meringues last well in an airtight tub.

Pancakes

Aquafaba pancakes are a great breakfast choice.

Start with three bowls. One with vegan buttermilk created by adding cider vinegar to soya milk (or milk alternative of choice). The second full of whipped aquafaba. The third with self raising flour with extra bicarb and baking soda in. Combine in a mixer and fry for the fluffiest vegan pancakes ever!

Perfect with vegan bacon and a drizzle of syrup.

Do you have any ideas for using aquafaba? Share with us in the comments!