Aquafaba 101: Ultimate Guide to Nutrition, Recipes, Hacks, and Uses

[@yvonnedelories4780]

I just happened upon this video and immediately subscribed!

[@pbwithjeremy]

Thanks Yvonne!

[@Veganvipassi]

Me too 😊

[@robine6337]

Me too! He had me a maple syrup. 😅

[@fionawalker8184]

Thank you for sharing this great information! I just made this: - HUMMUS 1 Can Chickpeas (reserve the liquid from the can - Aquafaba) 2 x cloves Garlic 1 or 2 Tbls Lemon Juice 1 or 2 Tbls Timari or Coconut Amino sauce or Soy Sauce or Hoisin Sauce Or Miso Paste (I used the coconut amino sauce) 2 Tbls Tahini ¼ tsp Cumin ¼ cup of Aquafaba You put the whole lot in your choice of blender and blend until smooth. I seriously struggled to stop eating this with cucumbers, carrots, celery, avocado and buckwheat cakes

[@pbwithjeremy]

Sounds like a delicious hummus!

[@airyfairycelt-m2t]

Ill try that

[@velindawm9987]

Thx for sharing this recipe!

[@LeciaSimpson]

It sounds great, thank you

[@jeanshaltes3552]

"Like" is not a descriptive enough reaction. This episode is AWESOME!! So very helpful.

[@pbwithjeremy]

Glad you think so!

[@MaryDavidson911]

Here’s something that many don’t know… You can make a aquafaba from any bean, not just chickpeas.

[@pbwithjeremy]

Scientifically absolutely! Taste... the mileage may vary.... :)

[@amyahdocq8835]

Hmmmm... interesting!

[@otterkhaos]

I came here to comment the same! :D

[@loves2spin2]

@@MaryDavidson911 good to know in case I can't get any chickpeas!

[@Corinne-v9c]

Thanks for pointing this out because while watching this clip...I wondered why the same thing couldn't be done with other beans. I guess like Jeremy says the results may differ...I would expect that because beans are all different so I'm sure they have different protein/nutritional profiles. This is a big assumption, but I am *guessing* that chickpeas maybe have a bit more of all the properties one would need to sub out eggs with the aquafaba & that's why they're so popular when using chickpea aquafaba.

[@yvonnetrapani2620]

i made the basil pesto with 2 large handful of fresh grown basil, 1 tsp salt, 1/2 cup roasted and salted pistachios, 3/4-1 cup cup of aquafaba according to the amount of basil you use, 5-8 garlic depending on size, and 4 tab nutritional yeast that has been blendedd in your vita mixer with herbs and a touch of salt- DELICIOUS!!!!!!!!

[@pbwithjeremy]

Yeah!!! So glad you enjoyed your pesto!!!!!

[@santiagohardy2728]

I am 5 months late to this video, and decades late to enjoying/appreciating chickpeas and the absolute culinary MAGIC that is aquafaba. For years, I never cared for or liked chickpeas unless they were processed into a very smooth/creamy hummus. By chance i was craving a tuna fish sandwich, I saw random chickpea tuna salad alternatives on social media, took a chance and made that recipe, it's been chickpea love ever since. I used the canned aquafaba liquid in a boxed cake mix as an egg replacer..I was stunned at how much better the cake ended up baking over chia seeds, mashed bananas, or applesauce. The cake was DIVINE. Your breakdown and information of how to make your own, and all it's uses is greatly appreciated. Thank you!👏🏻🙌🏻👍🏻 I am going to try and make my own aquafaba per your recipe. I can't wait.

[@pbwithjeremy]

So glad this was helpful!

[@agata_ska]

On the most famous Polish vegan blog, I found a great recipe for using aquafaba. Since the blog is in Polish, I'll translate the recipe by the author (Marta Dymek): **Ingredients:** - 1/4 cup of aquafaba (chickpea water) - 1/2 teaspoon of maple or agave syrup - 1/2 teaspoon of smoked paprika - 1/2 teaspoon of hot paprika - 1/2 teaspoon of sweet paprika - 1/2 teaspoon of salt - 1/4 teaspoon of pepper - 1/8 teaspoon of chili - 1 cup of pumpkin seeds **Instructions:** 1. Preheat the oven to 180°C (356°F). Add all the ingredients, except for the pumpkin seeds, to a bowl and mix them thoroughly with a whisk until they combine into a smooth sauce. Add the pumpkin seeds, mix again, and pour everything onto a large baking sheet lined with parchment paper. 2. Place the baking sheet in the preheated oven and bake for 8 - 12 minutes, making sure not to leave the oven unattended, as the seeds need to be stirred every 2 - 3 minutes. When the seeds are very puffed up and fragrant, remove them from the oven and set aside to cool. 3. Once cooled, transfer the seeds to a jar and use them for anything you desire. They will keep in the jar for up to a month. Since I'm lazy, I simply mix aquafaba with my favorite spices, pumpkin seeds, and sunflower seeds, and bake until the aquafaba dries out 😅 I must have them in my kitchen cupboard ❤

[@karryd62]

I’m going to try this for sure. Thank you

[@pbwithjeremy]

Thanks for sharing this!!!

[@Corinne-v9c]

Ok...what is "hot paprika?" I know about sweet & smoked...is it paprika with the addition of like chili powder or something? This is a new one to me & I would just like to know since I've never seen or heard of hot paprika.

[@Hystericow]

This sounds awesome! I have several pounds of pumpkin seeds hanging out in my cupboad (you know how it is cheaper in bulk) I love them, but can only eat so many plain. Thank you, thank you for typing up the recipe and sharing it with us!

[@cherylcastillo7020]

Paprika is peppers, chili powder is peppers. Chilies come in different flavors and degree of heat. r​@user-mg6wn4hs5t

[@barbaramartinetti]

PB&J...This has to be one of the best videos to promote health! Thank you so much!

[@pbwithjeremy]

Our pleasure - glad you enjoyed it!!!

[@sarahwilhelms2015]

Freeze it to use later as part of the broth in soups

[@marigoldenergy8512]

This was a Master’s Class in the use of Aqua Faba. I had no idea of everything I could use it in. You have expanded my horizon again! I might have to try air popcorn, spray some Aqua Faba (as an oil replacement) on it and add some yummy spices.

[@pbwithjeremy]

Glad it was helpful!

[@venusburton8890]

Very informative, thank you

[@kimk3842]

What a great idea!

[@debbiestevens5490]

I cooked my aquafaba adding a little bit of chickpea flour to thicken it. Then I use the recipe I have for plant-based parmesan and put those ingredients in with it with extra garlic powder. It's the most wonderful garlic butter sauce! It's been a hit with everyone that isn't even plant-based

[@fblairmd66]

That sounds amazing! I need this in my life! Would you please share your exact recipe, or be able to post a link to it? I’d really appreciate it. ☺️

[@debseyler2817]

Yes! What is the recipe? PLEASE!!

[@debseyler2817]

Can you please share the recipe?

[@debbiestevens5490]

@debseyler2817 I used about 4 cups of aquafaba I'm sick and it to my desired consistency using chickpea flour. Then I added 2/3 cup nutritional yeast, a teaspoon of garlic more if you like and 3/4 teaspoon salt, you can omit the salt. As we always say....., taste as you go

[@fblairmd66]

@@debbiestevens5490Thank you!

[@shanna.thesingingvegan]

I wish more food & beverage establishments could embrace this!

[@deborahclayton3101]

I made Dill Pickle Hummus last night. I couldn’t figure out why the recipe called for 2T of aquafaba, but I put it into my food processor and drained the remainder down the sink like I usually do. So….I stumbled onto your site this AM and listened till the end. Wow, that was an educational few minutes. I will NOT be draining the aquafaba down the drain ever again. I’m so pleased to have found you and yes….I subscribed! Deb Edmonton, Canada

[@pbwithjeremy]

Hi Deb! So glad it was so helpful for you!

[@owenllewellyn5692]

The video that fills in all the many gaps in my knowledge- thanks! Along with chickpea water, I have used cannellini and red kidney bean water and both work perfectly well- the kidney bean water's colouration doesn't carry into the finished item. From a can, I find that cannellini water (and maybe that from other 'soft' beans such as butter beans) is actually better than that from chickpeas- the viscosity seems to be higher which seems to be indicative of better quality aquafaba. I have improved very thin aquafaba by simmering or 'driving off' some of the water, making it thicker. I'm very glad to know it can be frozen because batch production is much more practical- maybe put 1 TBSP of aquafaba in each square of an ice cube tray to pre-portion the aquafaba.

[@sharonknorr1106]

Do use aquafaba, but sporadically. Am going to try to make vegan mayo with it this week - love mayo (actually miracle whip), but most, even vegan, is full of crap ingredients. Time for more potato or pasta salad, so here we go. If it succeeds, will pass along the recipe.

[@eo4wellness]

I"d enjoy seeing that aquafaba mayo recipe?

[@kirstennielsen5832]

Yes! We use the follow your heart vegan mayo for homemade fry sauce and ranch but it still has loads of oil and I’m looking for a healthier homemade alternative!

[@LFbbl]

I have been using aquafaba for a few years now, mostly as an egg replacement when baking and as a binding agent in some of my cooking (e.g. veggie burgers). I have also made mayonnaise with it but as an egg replacement and the mayonnaise tastes great. I also add it to my meals several times a week, as is, mixed into my veggies and rice. I did make whipped cream to ice an angel cake and was pleasantly surprised that the texture and taste was the same as when done with egg whites. I am delighted to learn that it can also replace oil 1:1 in (most) recipes. I will definitely substitute it in salad dressings and baking. Thanks for your video!

[@marysimpkins2702]

Thank you! Has anyone, used it to make Chile rellano?

[@velindawm9987]

Please so pass along the recipe!

[@qualqui]

Being Mexican, I've been making chile rellenos plain, without the egg whites beaten to a froth and then adding the yolks to then coat the stuffed poblano peppers, plain is just roasting the chili peppers, peeling the outer skin and stuffing with mashed potato, mushrooms or even texturized soy protein, pouring the tomato sauce over the pepper and enjoying with fried rice, corn tortillas and beans, now I can use Aquafaba to coat the peppers, fry them in a minimum amount of oil and having your traditional chili relleno as vegan as possible. Thanks for sharing the Aquafaba facts PB with J, 👍and greetings👋from Mexico.

[@pbwithjeremy]

Thanks Qualqui! Glad it was helpful for you and you can swap it out in that dish!!! :)

[@katieg3461]

I love vegan Mexican food, thanks for this information.

[@CaroAbebe]

Whoever may CLAIM the discovery of aquafaba, people in Austria and Switzerland used it during WWII when eggs were scarce and super expensive.

[@pbwithjeremy]

Oh good to know!

[@amyahdocq8835]

As well as in some parts of Belgium and France... and probably in other parts of Europe also. I remember my grandma talking to me about the use of this... she even continued to use it after the war and her cakes and cupcakes as well as her waffles were too die for.

[@ashtweth]

@@amyahdocq8835 amazing stories for me , thank you for sharing.

[@carolcote2196]

I'll give it a go, sounds very interesting. I wonder if it will give keto based cakes more lift? As you may know almond flour doesn't have gluten like AP flour.

[@nozee77]

​@@carolcote2196Maybe try to whip it beforehand an then fold it in like in cakes? I've read that some people got even better results by mixing in some cream of tartar. Haven't tried it though Happy baking! 😊

[@elayjayudny9741]

🏴󠁧󠁢󠁳󠁣󠁴󠁿 I think this is possibly the most game-changing food video I have ever watched - and, trust me, I have watched a lot! I rarely make carrot cake because of the amount of oil and cream cheese frosting, but I expect you could whip aquafaba with icing sugar for frosting - the possibilities are endless. A whole new food journey for me 🥰 BTW for anyone interested in food science the Bible on the subject is “McGee on Food and Cooking” He seems to have no mention of aquafaba in it, but it was last published in 2004, so at that time virtually nobody was using it. 😊 Thank you again. ❤

[@pbwithjeremy]

I think it's actually been used in other countries for centuries - it's only come into popular culture recently though.

[@pixiegardner8094]

Greetings from Ireland. Love the video Jeremy. I have used aquafaba as an oil replacement for a fruit cake, chocolate cake, and Lava Cake. They taste exactly the same as the 'oily' versions!

[@pbwithjeremy]

Yeah! Glad you've had so much success with it :)

[@truthwins1443]

Awesome! Do you add additional aquafaba to replace the eggs in the cake recipe too?

[@pixiegardner8094]

@@truthwins1443 Hello! I added flax seeds to replace the eggs. I wonder if aquafaba would work in bread recipes which call for oil too?

[@aaannnn845]

Just love this video. Have been struggling with how to make breads and quick breads without eggs or oil. NOW I KNOW. And I just bought a case of organic chickpeas aka garbanzos not even knowing I could use the liquid like this.

[@pbwithjeremy]

It was meant to be!!! You've got a great source of aquafaba right there! Have fun paying with it!

[@marykaren7542]

I've been using it as an egg wash on my homemade bagels for the toppings to stick to. Great video!

[@pbwithjeremy]

:)

[@judyshepherd5477]

Social media must be reading my mind! I cooked chickpeas today in my InstantPot. Usually I save aquafaba for future use but after it cooled to lukewarm in the pot, added a package of yeast to proof with sweetener. Whole wheat flour and a bit of Redmond real salt was then mixed in with Danish dough whisk until slightly tacky. I let it rise just above the pot rim about 3 times, punching down between. Finally, I dumped the dough onto a pastry sheet and kneaded in sprinkles of flour until mostly not sticky but still moist. Divided into one loaf, and 8 rounds, like pita or pizza crust. Let them rise about 15 minutes then bake rounds at 400F until puffed, about 6 to 8 minutes. The loaf is now in the oven for about 30 minutes at 350F. I will test for doneness and add time if needed.

[@pbwithjeremy]

How did your loaf turn out???

[@doris3594]

@@judyshepherd5477 Judy you ought to have a KZbin channel! Your bread sounds lovely and your description makes it seem effortless. How did the loaf turn out?

[@judyshepherd5477]

@@doris3594 you are so sweet. I think I have a face for radio 😄. I had a 'senior moment' and forgot to add gluten flour so the loaf was crumbly. Tasty though!

[@judyshepherd5477]

@@pbwithjeremy crumbly because I forgot to add wheat gluten to strengthen the protein bonds. Otherwise tasty. I ate it bit by bit for a week.

[@SusanDaschner]

Judy, your phone does listen to every word you say (and those around you). Your phone knows the department you are in inside of a store, and keeps track of everything you view online.

[@WFPB_4_Life]

Aquafaba is perfection in homemade hummus in place of olive oil.🌱💪

[@j.r.3597]

Amazing mister🙏🙋‍♀️

[@barbarabode4041]

Thank you so much from Germany 😊 Vegan for more than 27 years but never used aquafaba . I am so grateful ❤🙏 🌱

[@pbwithjeremy]

Wow! Have you tried it now???

[@doris3594]

Warning! Do not use aquafaba to grease your skillet to keep foods from sticking..😂.. Great VIDEO and thank you!! 3 Tablespoons Aquafaba = 1 egg and equal parts Aquafaba to oil. Vegans have been arguing the value or dangers of EVOO and I’ve been going back and forth on should I or should I not…. But the latest has pointed me in the direction of limiting or eliminating oil altogether for my heart and weight. Wondering about using it for granola that calls for oil… but I’ll google it first to see if others have tried it with success…. 😊

[@judyshepherd5477]

@@doris3594 use banana or applesauce or date paste. No need for oil in granola. I recently tried a skillet granola method from @faithfulplateful that worked great.

[@TheCrisses]

I think one of the reasons for oils in granola is to help flavorings (spices, extracts, etc) stick to the dry ingredients…in which case, aqua faba should work amazingly!

[@voulafisentzidis8830]

I make huge quantities of delicious granola, using half a cup light olive oil and half a cup maple syrup.

[@judyshepherd5477]

@@merylslabbert3570 best taken in whole foods instead of extracted. See Dr. Caldwell Esselstyn, Cleveland Clinic cardiologist.

[@doris3594]

@@merylslabbert3570 my references for oils are Dr. Neal Barnard of PCRM, Dr. Michael Greger and the evidence they’ve presented is pointing away from using oils.

[@lindahobbs2136]

Love, love, love this! Been waiting for your info on this topic. Thanks soooo much.

[@pbwithjeremy]

You are so welcome!

[@adeleboulter9376]

Thanks so much for all this info Jeremy ,much appreciated ! When i cook my beens in the instant pot ,i take them out when done and pour some of them with liquid into a mason jar and seal,let it cool a bit then fridge and it seals and can last longer and the aqua faba is so thick then ,works great !

[@h.e.hazelhorst9838]

To make mayonaise, I thickened the aqua faba to concentrate it first, by cooking it.

[@plumtart]

Mine never stabilizes!

[@Jenn-RH]

This is an amazing video! I need a buffalo sauce in my life without vegan mayo. This is perfect. Thank you!

[@pbwithjeremy]

I have a great buffalo sauce that I made in this video: kzbin.info/www/bejne/qWK0aKGXnrpjsKs

[@robinhart1390]

You can water sauté your onions and veggies and not use oil and your food will not stick if you constantly through it. I’ve used applesauce in place of oil and recipes. I have not tried the aqua faba. I have used the aqua father in my granola recipe and it works wonderfully to bind everything together. I highly recommend it!

[@DJzero7]

I Love using it as a salad dressing!!!

[@karryd62]

Loved this video, Jeremy! I have made a “butter” for popcorn and also a Greek salad dressing using aquafaba. :)

[@teresabitterling3008]

how do you use it as a butter for popcorn? spray it on, or do you need to do some other tinkering? I miss popcorn...

[@pbwithjeremy]

Do you have a recipe for this? Send it to me at [e-mail] :)

[@karryd62]

Hello :) Yes, there is a little tinkering. I will send the recipe for it.

[@pbwithjeremy]

@@karryd62 Thank you :)

[@karryd62]

@@teresabitterling3008 Hi I posted a link to the aquafaba “butter” :) I hope you can enjoy popcorn again. I really liked it. :)

[@terriovergaard5108]

New to your channel. I live in Williamsburg Virginia 💕🕊💕 I've been vegan for 5 yrs. Love all your unique ideas❤

[@judyshepherd5477]

@@terriovergaard5108 we are going to Williamsburg this month for vacation. Love that area and have found several places for fresh plant food.

[@pbwithjeremy]

Hi Terri! Glad to have you here :)

[@RetirementbyDesign26]

This is FANTASTIC information!!!! Thank you!!

[@pbwithjeremy]

You're welcome!

[@MichaelHolloway-d8s]

These cooking tips are awesome. Especially the how to recipe for making the aquafaba at home. THANK YOU!

[@pbwithjeremy]

Our pleasure!

[@jasoncrawford2512]

Thanks for sharing. This is awesome!

[@eringigi7096]

This is the best video you have ever made! You could write a book about this. Thank you!!!!!!!!!

[@pbwithjeremy]

Wow, thank you! Maybe we'll just include it as part of our book we're working on :)

[@bernadetteswanson3304]

Thanks for the tip about using Aquafaba to roast veggies! I can't wait to try it.

[@pbwithjeremy]

You're welcome! Let me know how it goes!

[@heyg5261]

This was awesome video. I can't wait to try to swap out oil + eggs. Thank you. New subscriber.

[@pbwithjeremy]

So glad you’re here!

[@debbiekiefer4938]

Thank you, Jeremy! Lots of good ideas you shared that I haven't explored yet. Had no idea aquafaba could be so versatile. Today, I will try to make french toast w it!

[@pbwithjeremy]

How did it turn out?

[@Oma-n9n]

I always gave it to my Cats, they all absolutely Love it!

[@pbwithjeremy]

Aquafaba?

[@Oma-n9n]

@pbwithjeremy yes!

[@Geoael-cp9tm]

So Wow 👌

[@LorraineRo]

I gave up on veganizing my absolute favorite childhood cake: marble bunt cake (great grandma's recipe). This makes me think I have to try again 🤔❤️

[@pbwithjeremy]

Yeah!!! Glad we have you hope - let us know how it turns out!!!

[@pbwithjeremy]

OR send us the recipe and maybe we'll give it a go ;-) ([e-mail])

[@greenwood4020]

How did it turn out ?

[@LorraineRo]

It turned out really well! 😁 I had to make it from memory, so I messed up the consistency of the vanilla part a bit 😅 but other than that, soo, soo good. Like I remember it tasting! 🤤

[@LorraineRo]

@@pbwithjeremy tbh, it's so far away from whole foods plant based 😅 I think you would have to make so many adjustments, it would turn into a whole new recipe (white flower, butter, white sugar) 🙈

[@PaulA-em8rh]

I can only say that was so superbly insane. Brilliant. Love from the UK❤

[@elayjayudny9741]

❤ Wow! - I love chickpeas and I love baking - this is the video for me 😊 When making Hummus from canned chickpeas I always use the liquid to thin it and make it smooth and velvety - now I know why! If I ever make a casserole or soup with chickpeas I always add the liquid, too. I can’t wait to try the meringue and brownies - guilt free cake. What’s not to like 🥳 I think this would be a great substitute for diabetics to use - I must look in to it. 😋 Many thanks from a Granny in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 We’re great scone makers here - this could potentially replace the egg, butter and possibly milk in recipes, although I use homemade yogurt in scones. Can’t wait to spread the word, particularly to my diabetic friend who eats a lot of chickpeas. ❤

[@pbwithjeremy]

Yes! I've used this in scones. But now I wanna know what your recipe is - send it to me: [e-mail] :)

[@robinhart1390]

I’d love your scone recipe. I make homemade yogurt as well from organic soy milk.

[@pbwithjeremy]

@ it’ll be in our upcoming cookbook! There’s a link in the description of this video to preorder and get 20% off but only till tomorrow

[@MulkRaj101]

Awesome video. Thank you. Some nutrients require fat to be absorbed, hence why some dressimgs have olive oil. But I'm very interested in make at home mayo ❤

[@pbwithjeremy]

But you can use fat from a whole food source - doesn't have to be oil

[@ieva5948]

Absolutely great, thank you so much for this!

[@pbwithjeremy]

You're welcome!

[@squishypuffcreations]

Great video!!! Love your explanation for this and preparation methods! Thank you!

[@pbwithjeremy]

My pleasure!

[@tanyalalonde733]

Thanks so much for sharing this I have been intimidated at the thought of using aquafaba. Can't wait to try some of your recipes that incorporate it. Thanks again!

[@pbwithjeremy]

You're welcome!

[@barbaralevine9048]

I really hope you come out with your cookbook! You have so much great information we can refer to much easier with a book.

[@pbwithjeremy]

It's coming!

[@ZAHRAALJARRASH]

Beautiful, innovative and simple recipes

[@S-Lewis]

Great tips! I didnt know about the oul replacement in baking and dressings! Everyday vegan hacks amaze me!

[@pbwithjeremy]

Glad it was helpful!

[@dianahenderson3777]

Fabulous video. Thank you for sharing

[@pbwithjeremy]

Glad you enjoyed it

[@Maggielynns]

Thank you- this is so informative 😋❤️👍

[@pbwithjeremy]

Glad it was helpful!

[@marciadillon6813]

😮 wow sounds INTERESTING! I'm vegan and I thank you for such daring information will definitely be trying it out. Thank again!

[@pbwithjeremy]

Glad it caught your eye! :)

[@SusanDaschner]

This is great, thanks!

[@yvonnetrapani2620]

I blended very well the garlic and aquafaba first then added the rest to the vita mixer.

[@billyjay1373]

Thanks so much, I can’t believe I’ve been tipping this liquid gold out! Never again! I’ve never liked the oil taste in recipes so I’ll definitely be trying this! Sunshine Coast, Aussie.

[@pbwithjeremy]

Well now you can keep the liquid gold :)

[@cdnbuddy5798]

Very imformative Thank you! Im saving this one!

[@pbwithjeremy]

Glad it was helpful!

[@kirstenfarr7877]

Thank you so much from Germany. That was exactly what I have been looking for all the time. Now I know how to use aqua faba properly. ❤

[@pbwithjeremy]

Yeah - glad we could help!

[@annmelanie1513]

Sheer genius! I never knew I could use aquafaba for meringue

[@christinabustmante]

This is so helpful thank you 😊

[@pbwithjeremy]

You're so welcome!

[@cathymccann2557]

Fantastic video. Thanks so much for sharing your knowledge

[@pbwithjeremy]

My pleasure!

[@joanramler7831]

Excellent video and information! Nice job

[@DebBaumgartner-tv3rh]

Thanks!

[@pbwithjeremy]

Thank you!

[@virginiacantu8713]

Wow, amazing video!! For egg replacement, i usually use flaxssed+water 1:2(tbspn water) ratio =1 egg But i am going to try some of these recipes 🎉❤ Thank you!

[@pbwithjeremy]

My ratio for ground flax is 1 tbsp = 2.5 tbsp water

[@CaroAbebe]

Excellent, Jeremy, so useful!

[@wellnessbymelle]

WOW! Great video. That whiskey sour. MIND BLOWN.🤯

[@pbwithjeremy]

It's a game changer!

[@cynthiacollins2668]

I eat/love eggs, but I've always been repulsed by the idea of it topping a drink. The aquafaba actually sounds good!

[@nancycerra8076]

Thank you so much for all the information...especially how to make Aquafaba. Your recipe is so much simpler than the recipe I had tried before. Also, as a vegan baker, when I first went vegan I discovered, after some tragic outcomes, that is helps to whip your aquafaba before adding it to your recipes. It is so crazy how this works for every omnivore recipes that contain eggs that I have recreated. I also add a teaspoon of liquid lecithin (soy or sunflower) to help mimic the egg yolk. (1 tsp liquid lecithin for each egg yolk).

[@pbwithjeremy]

Thanks Nancy! I just started whipping it with baking too. Game changer!

[@reenzetto]

Do you measure it after you whip it or before for the 1:1 measure? TIA! 😊

[@OrangeMonkey2112]

@@reenzetto hey it’s sissy again. What do ya know

[@nancycerra8076]

@@reenzettosorry, I just saw your question. I measure the liquid aquafaba, and then I whip it.

[@debracarr614]

You need to write a complete cookbook on all the Aquafaba that would be awesome to have

[@trishdonley945]

@@debracarr614 I agree! You are an aquafaba aficionado, Jeremy!! Maybe an ebook?

[@pbwithjeremy]

Ohhh - good idea....

[@laurabernay]

Yes yes! A cookbook would be amazing🎉

[@cynthiacollins2668]

What is the reason for draining the soak water? Doesn't that drain off nutrients? I've seen numerous people can beans from dry without soaking them. I'm just wondering if I can soak them & use the soak water in the cooking so as not to lose nutrients. Or if I can some, should I soak & drain first?

[@gaya-shelton-ostadi-om]

great lesson on aquafaba. I have been using it to make aoilis and salad dressings. Pesto, aquafaba and salt makes a nice one. Mustard, vinegar and aquafaba with orgeno is nice too.

[@angelasofia7726]

Genious! Thank you!

[@pbwithjeremy]

You're welcome!

[@annhume7314]

Fabulous information, wow thanks so much 😁

[@pbwithjeremy]

You are so welcome!

[@shikontrini5220]

Wow I don’t know how I found this but this is great i have subscribed thank u!

[@pbwithjeremy]

We're so glad you found us!

[@janandmike-wfpb]

Best video I’ve seen in awhile. Great information! Thank you!,

[@pbwithjeremy]

Oh wow - thank you!

[@spincube5734]

I get aquafaba from white cannellini beans as well as chickpeas.

[@henryjgray]

Thanks for sharing, great video!🎉

[@pbwithjeremy]

You are so welcome!

[@thewrightcircle4666]

I WAS THIS AGE........ WHEN I DISCOVERED EGGS ARE OVERRATED 😊. I WILL DEFINITELY BE MAKING AND USING AQUAFABA. THANK YOU FOR SHARING ❤❤❤❤❤

[@pbwithjeremy]

I know - it's life-changing!

[@KinaStaru]

NOW THIS IS AWESOME, I'm really excited about making my own vegan mayo. I've been making my own mustard but when I tried the one with aquafaba it was just so disgusting to me to put SO MUCH oil so I gave up. Never thought you could make it without it. I'm gonna give it a try. Also for baking goods I've been replacing oil and butter with peanut butter but I'm gonna try to replace with aquafaba which is waaaaay healthier. Thank you so much!!!

[@pbwithjeremy]

Hope you enjoy

[@KinaStaru]

@@pbwithjeremy absolutely thanks for making these videos 🙏💚

[@pbwithjeremy]

@@KinaStaru my pleasure!

[@smallfootprint2961]

So many great ideas. Thank you. I have used it in place of oil for salad dressing. First I drizzled a little on the salad, and squeezed an orange over it. Then I got to where I just used the orange squeezins, and cut up the remainder of the og and put it in the salad. It's really good. Sometimes I like to make br rice, and garbonzo beans, and I use the pot liquor/aqua faba In the mixture, with frozen chopped kale. So simple, and good. Yum.

[@pbwithjeremy]

Thanks for sharing your experience!

[@yvonnetrapani2620]

I’m going to try making basil pesto with the Aqua. I’ll let you know how it tastes and if it worked

[@merrill997]

Thank you, Jeremy. This tutorial was hugely helpful!

[@pbwithjeremy]

You're very welcome!

[@Lola-k1x9h]

Love this

[@dianeschrader1280]

You've inspired me to get creative with aquafaba! Thanks much!

[@pbwithjeremy]

That is awesome! What are you going to make???

[@Regenfarmdream]

Thank you for making and sharing this video. I can’t wait to try making vegan whip cream like that!

[@pbwithjeremy]

Hope you like it!

[@ruthhorndasch5244]

Thank you!!!! I have a new thing to start using more😁I hope you enjoyed your green tea🫖😁

[@pbwithjeremy]

I did!

[@kathywoodward7403]

I have really loved the aquafaba recipe. I made the cream for the first time and loved it. You said you could freeze it but can you freeze when whipped please? I have also used in my wok instead of water and was great. Thank you.

[@pbwithjeremy]

You can freeze the whip - it makes like a cool whip type thing - almost like a lite ice cream - try it!

[@kmo1162]

@pbwithjeremy - Thank you for such great info! Here is another replacement food deep dive suggestion: Puréed cooked cauliflower as a base for gravy and sauce (béchamel), etc. 😊.

[@maryhare8528]

Excellent video

[@pbwithjeremy]

Glad you enjoyed it!

[@carlajilek8310]

Great job and so informative! Thanks

[@donnaambrose1234]

Sòooo gooooooood. Thank you!

[@pbwithjeremy]

Glad you like it!

[@elsieann2424]

Thank you so much. I really appreciate how you explained everything so clearly.

[@pbwithjeremy]

My pleasure!

[@mas2988]

Thankyou

[@pbwithjeremy]

You're welcome!

[@mzmaxey]

Thank you! This was very informative and helpful. I am definitely going to make the mayo using aquafaba.

[@pamela2936]

Awesome video Jeremy..I have been using this as a water base for soup and now it will be so much better for me with other recipes..

[@u4me4fun]

Fabulous information. I got a lot of useful knowledge from this video. Thank you. This definitely goes into my saved videos.

[@pbwithjeremy]

You are so welcome!

[@GramLovesKPOP]

Amazing information! I really needed this!

[@pbwithjeremy]

Glad it was helpful!

[@cdavidson53]

Thank you so much for this video!!! I plan to watch again. I appreciate all you do for us. Charlotte

[@pbwithjeremy]

Thank you Charlotte!

[@ColleenWhite-d4p]

Thank so much afuafaba