However, it isn't a powerhouse nutritionally. The balance of starch and protein in aquafaba is responsible for its ability to be used in several ways. Leading the charge in that domain is Fabanaise, a vegan mayonnaise made with aquafaba produced by Sir Kensington, a condiment manufacturer. While there aren't many commercial products made with aquafaba just yet, it's only a matter of time before more of them will take up space on grocery store shelves.
Even bartenders are using this vegan ingredient in place of egg whites to add a foamy top to cocktails. Cookbooks devoted to this "miracle ingredient," as some have called it, are hitting bookshelves food bloggers are developing new aquafaba-based recipes and well-known chefs such as Dan Barber are starting to incorporate aquafaba into their restaurant dishes. In short time, the humble chickpea liquid has grown in fame among vegan bakers, home cooks, and chefs alike. Out of nowhere, a trend to use the liquid from cooked beans of all kinds was born.
He called the bean liquid aquafaba, a combination of the Latin words aqua (water) and faba (beans). Wohlt found that the liquid from garbanzo beans, or chickpeas, could be whipped and used as an egg replacer.
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The ability to cook and bake with the liquid from canned beans was discovered only two years ago by Goose Wohlt, a vegan American software engineer who was attempting to create eggless meringues for his mother's Passover seder. But recently that recommendation has changed as the popularity of bean juice, otherwise known as aquafaba, has skyrocketed. That's because for years RDs have advised people to drain and rinse their canned beans. Instead of pouring aquafaba down the drain, clients can put it to good use in many of the foods they enjoy.Ĭanned beans are a staple of most pantries, but if dietitians ask clients what aquafaba is, there's a good chance they won't know.
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