A Guide to Aquafaba - Bob's Red Mill Blog
A Guide to Aquafaba

A Guide to Aquafaba

If you’ve ever opened a can of chickpeas/garbanzo beans, you’ve already encountered aquafaba--you just didn’t know it! Aquafaba is the slightly vicous liquid found in canned garbanzo beans and it’s a magical ingredient that can be used as a vegan egg replacer in baking. "Aqua" and "faba" literally translate to "water" and "bean" and the term "aquafaba" was coined by Goose Wohlt back in 2015.

The cooking liquid is full of starch from the canned chickpeas and therefore makes it a great binder in baked goods. You can also whip it up into a foam (similar to egg whites) to give baked goods great lift and a fluffy texture.

Aquafaba is different from other vegan egg replacers because of its properties and texture. Unlike "eggs" made out of flax seeds or chia seeds, aquafaba has the ability to bind and create lift. The foamy whipped texture will give vegan pancakes a light airiness and might also be the key to nailing your vegan brownie recipe.

What is Aquafaba?

Aquafaba is the cooking liquid found in canned garbanzo beans

You can make your own aquafaba by cooking garbanzo beans from scratch and reserving the liquid, but you may have to cook down the liquid to get to the right consistency.

If it’s your first foray into aquafaba, I’d recommend using canned chickpeas for more consistent results.

What does Aquafaba taste like?

Aquafaba is nearly flavorless when baked!

When you first open the can of garbanzo beans it will, obviously, smell like beans. The aquafaba will have a slight bean flavor/smell when unbaked. Once baked into your recipe it’s undetectable. Magic!

How do you use Aquafaba?

Aquafaba can be used as a whole egg or egg white replacement.

Vigorously shake unopened can of garbanzo beans to lightly froth liquid and evenly distribute particles that may have settled (starchy bits and proteins).

Strain beans and aquafaba through mesh sieve or cheesecloth to separate.

I found these measurements to be good guidelines for using aquafaba as an egg replacer in vegan baking if you want to switch it up from our vegan egg replacement. Note that these measurements are of the aquafaba straight from the can, not whipped.

1 tbsp aquafaba = 1 egg yolk

2 tbsp aquafaba = 1 egg white

3 tbsp aquafaba = 1 whole egg

How do you whip Aquafaba?

Use a stand mixer or electric hand mixer to whip aquafaba to medium peaks.

Add cream of tartar to stabilize the whipped aquafaba and prevent liquid loss (breakdown of foamy bubbles you’ve created!)

For every 8 tbsp of aquafaba (or 4 egg whites you’re replacing) add ⅛ tsp of cream of tartar.

It takes about 10 minutes of whipping (medium-high) to achieve medium peaks so for your arm’s sake, don’t attempt to whip by hand.

How do you substitute Aquafaba for eggs?

Follow the guide to measure aquafaba and use as an egg white or whole egg substitute.

When using aquafaba to replace whole eggs, measure out 3 tbsp per egg and lightly whisk to aerate. Use just as you would eggs in your recipe.

When using aquafaba to replace egg whites, measure out 2 tbsp per egg white and whip using stand mixer or electric hand mixer until medium peaks form (about 10 minutes at medium-high).

How well does Aquafaba work as an egg replacer?

Pretty well! I used unwhipped aquafaba to replace the eggs called for in our Gluten Free Muffins Mix. The texture of the muffins was light and airy and they had a nice golden dome on top!

I also used whipped aquafaba in place of eggs in a simple Gluten Free Muesli cookie. I whisked in sugar to create a sticky vegan meringue and it worked very well to bind together the cookies and give them a nice crispy crunch.

For reference, I used a 15 oz (425 gram) can of garbanzo beans and this yielded 7 ½ oz (213 grams) or roughly 1 cup of aquafaba. This would be enough to replace about 5 whole eggs or 8 egg whites.

Aquafaba is still very new to the world of baking. Even if you’re not vegan, it’s an interesting way to use up something you would likely pour down the drain or into your compost - and that’s pretty cool!

Ready to experiment or have more questions about aquafaba? Let us know in the comments.


images used with permission from www.personalcreations.com


  1. Kathy
    Hi I'm diabetic and only use Stevia to sweeten with. Do you know if it would work with the aquafaba?
    1. Whitney Barnes
      Whitney Barnes
      Hi Kathy! I didn't test any recipes using Stevia but I don't see why they wouldn't work together. If you do try it we'd love to hear your results!
  2. Carl Pitzer
    Hi Whitney
    Thanks for the interesting article on aquafaba. I have been a professional chef for 30 years and only recently became very interested in plant based cooking.
    Can i use aquafaba as a binder in a vegan frittata. While on the subject of frittata do you have some recipes ? Unfortunately my frittatas are not always consistent.
    In anticipation , Carl
    1. Whitney Barnes
      Whitney Barnes
      Hi Carl - We didn't test using the aquafaba in that type of application, but I could see how whipped aquafaba (folded in right before baking) could help bind and create a lighter/fluffier texture. If this is something you test, we'd love if you shared your results!

      We do have a similar recipe on our website, you can reference it here: Potato and Kale Vegan Quiche
  3. Rene Maycock Simpson
    Rene Maycock Simpson
    Is Aquafaba shelf stable for use in a pistachio butter? I want to make sure I know how long this combo product will be safe to eat if refrigerated. Thanks, McLean VA Mom
    1. Whitney Barnes
      Whitney Barnes
      Hi Rene, that's not something we've tested. The proteins in aquafaba will break down and lose their liquid retention properties.
  4. Aquafaba
    Best remplacement for eggs for sure!, Really good serendipia
  5. Susan
    Do you have good ways to store the liquid from can if not used right away and length of time, fridge, freezer. I use chick peas in my salads so I will end up with quite a bit of liquid each week. I think it is wonderful to be able to use this. Also what do you think of liquid from other cans of beans like cannolini etc. Thank you for your time.
    1. Whitney Barnes
      Whitney Barnes
      Hi Susan - that's not something we've tested extensively. I would recommend keeping the liquid in the refrigerator for up to one week, but longer in the freezer. Other beans may work but would likely vary in flavor and performance.
  6. Abhijit Zope
    Thanks for the wonderful information. May I request two tips from you:

    (1) I make 100% whole wheat cake. The raising agent there is butter. No baking soda is used nor is desired. The only problem is that the cake crumbles into pieces. To avoid this I need a binder. Do you think aquafaba will do the binding well? How much proportion do you suggest? If not, any other natural binding agent?

    (2) I make 100% whole wheat cookies where raising agent is commercial butter. But I prefer not to use commercial butter, but home made butter. The problem is that home made butter has higher water content which may be fine for cake, but not for cookies as they need to be dry. Can aquafaba give a raising effect instead of butter in cookies?

    (3) Do you think aquafaba can help create a water in oil emulsion which I can use as a raising agent from salted and spiced cookies?

    Thanks a lot.

  7. angel
    hi i have a dacquoise recipe which calls for 5 egg whites and 60 grams of sugar . i want to substitute the eggwhites with aquafaba and is it necessary to change the sugar amount ? or is there a aquafaba to sugar ratio guide to follow?
    1. Whitney Barnes
      Hi Angel - we haven't had experience with that recipe specifically, but we have found that the sugar ratio typically stays the same when substituting aquafaba for egg whites.
  8. Nichole
    In response to the comment/question above (Kathy, 2018):
    I think stevia destabilizes the foam, but you could use isomalt and inulin instead. Isomalt has a low glycemic index.


    (P.s.) one could also make aquafaba by sprouting the beans first, then rinsing thoroughly, and boiling them and saving the water as aquafaba...some of the anti-nutrients should have been removed by soaking and sprouting by then.
  9. Heather
    you can freeze aquafaba in an ice cube tray. Measure 1 Tbsp per cube.
  10. Cheyenne Wohlers
    Cheyenne Wohlers
    I recently tried to make a Swiss roll cake that called for 4 egg yolks (beaten with egg and sugar until creamy) and 4 eggs whites (the white were beaten into stiff peaks with sugar). I followed the instructions on this blog for the egg substitution along with the recipes intrusions. But my cake ended up being a holey, goopy mess instead of a spongy cake.
    The recipe I used has baking powder and such but the main structure and fluffiness of the cake is due to the eggs. Do you have any advice on how I may remedy this?
  11. Bula
    Can you please suggest a replacer for Cream of Tartar? Can I use Lemon Juice? If so, how much?
    Thank you.
    1. Whitney Barnes
      Whitney Barnes
      Hi Bula, you can make it without the cream of tartar (it just helps stabilize the aquafaba) or experiment with adding lemon juice. We haven't tried that specifically, but if you do we'd love to hear your results.
  12. Nat
    Replying to Susan, I've tried aquafaba from many different canned beans and the most neutral tasting ones are great northern beans, white navy beans and cannellini beans. I disliked the aquafaba from chickpeas, it still tasted "beanie" to me
  13. Allison
    Are macarons made with Aqua faba self stable. I am a cottage law Baker. I was told I can’t use it.
    1. Whitney Barnes
      Whitney Barnes
      Hi Allison! We haven't experimented with their shelf life. They may not stay quite as crisp as macarons made with egg whites.
  14. Ks
    Will aquafaba powder work the same as liquid? How do I to substitute?
    1. Whitney Barnes
      Whitney Barnes
      Hi! Hm, we haven't experimented with aquafaba powder but it sounds like that is its intended use. I'd ask the manufacturer of the aquafaba powder for substitution values.

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