Aquafaba

A waste product can now replace industrial vegan protein alternatives.

Aquafaba is the vegan answer to egg white snow, is quick to make and costs very little. The chickpea water can be obtained either from the can (it is best to use organic products for this) or from the cooking water from the dried peas. The second method requires a little patience, as the water with the chickpeas should be kept in the fridge overnight after boiling.

But let’s start from the beginning: The magic word here is vegetable protein snow, for years we thought we could only imitate it with apple sauce. Or we usually use a soy-based vegetable cream that can be whipped: soy cream/cream such as SojaLine from Migros (unsweetened) or SOY WHIP from Soyatoo (sweetened).

Aquafaba not only makes airy meringues (like meringue hoods!), macaroons and whole cakes, but also delicious desserts such as chocolate mousse and much more.

This is because the natural and purely plant-based protein substitute can also be wonderfully processed into savory dishes. Burgers, cheese, butter and mayonnaise get their desired consistency with aquafaba.

Aquafaba translates from the Latin “aqua” = water and “faba” = bean

Most of them can be found in every well-stocked household. Vanilla sugar, powdered sugar, cream of tartar (used in the same way as baking powder or cream stiffener) and lemon juice are not exotic in the kitchen. If you add the chickpea or bean draining water to this and add guar gum, you have a good base for many dishes.