Aquafaba: How to use the best vegan egg substitute in 3 recipes

Aquafaba: How to use the best vegan egg substitute in 3 recipes

What if we told you that the secret to making the most flavourful vegan recipes lies in your can of chickpeas? We’re talking, of course, about aquafaba. Also known as chickpea liquid, aquafaba is a phenomenal ingredient that many don’t realize can be saved and used as a vegan egg substitute in so many delicious recipes. Think macarons, pierogies, ice cream, bread, and even chocolate mousse!

The best part? It’s super easy to whip up.

How to make aquafaba at home:

  1. Drain chickpea liquid into a bowl.
  2. Use a hand mixer to whip up the aquafaba until it’s light, fluffy and looks like pillowy egg whites.
  3. Incorporate in the following 3 recipes!

Silky chocolate mousse recipe from The Flexitarian


  • 14 oz (400 g) can salt-free chickpeas*
  • ½ tsp cream of tartar
  • 7 oz (200 g) dark chocolate
  • 1 tbsp sugar
  • Fresh berries for topping (optional)

*Make sure the aquafaba (chickpea liquid) you’re using doesn’t contain salt since it will alter that taste of the chocolate mousse.


  1. Drain can of chickpeas and transfer aquafaba to a large bowl and set aside. Store your chickpeas in a Tupperware so you can make homemade hummus or snackable oven-roasted chickpeas later!
  2. With a hand mixer or stand mixer, whip the aquafaba on high speed until it forms stiff peaks (about 5-10 minutes). Then add cream of tartar and sugar and whisk for 10 seconds.
  3. Break chocolate into a heatproof bowl and sit over a pot of barely simmering water (aka bain marie), stirring often as chocolate melts.
  4. Once chocolate has melted, take it off the pot and stir it to cool it down to room temperature. The melted chocolate should be smooth and liquid-like. If it’s too hard, dry or chunky it won’t mix well in the step.
  5. Use a spatula to carefully fold half of the melted chocolate in the whisked aquafaba. Once incorporated, carefully fold in the rest of the chocolate. Transfer mousse to serving bowls and set in the fridge for 4 hours or overnight.
  6. Top with fresh berries for the perfect after-dinner treat!

No-waste vegan mayonnaise recipe from chef Tim Bouget


  • 4 tbsp aquafaba
  • Pinch of sea salt or 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • ½ tsp ground turmeric
  • 1 tsp English mustard
  • 1 ½ cups (300 ml) rapeseed oil


  1. Add all ingredients (except for oil) into a blender.
  2. Pulse 3-4 times to blend and then blend slowly, slowly drizzling rapeseed oil in until you’re satisfied with the consistency of your mayonnaise.
  3. Seal in an air-tight jar and store in the fridge for 3-4 days.

Vegan & dairy-free mango ice cream from Love is in My Tummy


  • 60 g aquafaba
  • ½ tsp cream of tartar (optional)
  • 450 g fresh mango, pureed
  • ½ cup sugar (or to taste)
  • *Make sure all your ingredients are room temperature.


  1. In a bowl, use a hand mixer to whisk aquafaba until stiff peaks form.
  2. Continue to whisk while adding sugar 1 tbsp at a time. Sugar should be fully dissolved before adding more.
  3. Once your whipped aquafaba is nice and glossy (should look like a pure white meringue), fold in mango puree.
  4. Transfer to a metal loaf pan and freeze for 8 hours or overnight.
  5. Thaw on the counter for 5 minutes before digging in!
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