Aquafaba
Aquafaba is the viscous liquid left over from cooking or canning chickpeas, which whips up into a stable foam much like egg white. It has almost no flavour of its own, making it a popular vegan substitute wherever a cocktail calls for egg-white foam. A vigorous dry shake is needed to build the same texture as egg white.
Common uses
- vegan foaming agent in shaken sours
- substitute for egg-white texture
Buying & storage
A few days: Chickpea brine. Refrigerate it in a sealed container and it whips for a few days; after that the foam gets unreliable.
Buying: the liquid drained from a can of unsalted chickpeas works fine; reduce home-cooked bean liquid slightly for a thicker foam
Storage: refrigerate leftover aquafaba in a sealed container and use within a few days, or freeze for longer storage
Before it goes
Use up aquafaba
Ranked by how much of it each drink uses and how little else it needs — the ones at the top will not send you back to the shop.
- Alcohol-Free Whiskey Sour
Uses 15ml. Also needs strong cold black tea, fresh lemon juice, simple syrup.
Recipes
Cocktails containing this ingredient
Stand-in
Where aquafaba is a recommended substitute
Recipes that name it as a swap for something else, with what it replaces.
- Whiskey Sourin place of egg white
- Amaretto Sourin place of egg white
- White Ladyin place of egg white
- Amaro Sourin place of egg white
Swap it
Possible substitutions
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