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

[@WFPB_4_Life]

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

[@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.

[@jeanshaltes3552]

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

[@pbwithjeremy]

Glad you think so!

[@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?

[@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!

[@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!!!

[@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

[@karenbyrns4516]

I add powdered sugar ... Powdered monkfruit erythriltol in bag... to whip cream recipe to make marshmallow fluff ...excellent with peanut butter sandwiches!

[@nozee77]

Omg, I need to try that! How long does it keep the whipped form? I suppose it will collapse after some time, or does it not?

[@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 :)

[@luluandmeow]

I never throw away any beans/chickpeas liquid, it all goes into soups, stews, I even put some kidney beans juice on salads sometimes, it becomes part of the dressing, together with balsamic vinegar and salt.

[@ceciliaeades2308]

This is good to know, Thank You

[@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! 😊

[@shanna.thesingingvegan]

I wish more food & beverage establishments could embrace this!

[@sarahwilhelms2015]

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

[@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!

[@merylslabbert3570]

Fatty acids from organic oils essential for all nerve fibres -- especially for brain cells .. outer covering called myelin sheath : hence eat daily -- olive oil, coconut oil, etc . Refer Dr Erik Berg, on KZbin for details.

[@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.

[@trishdonley945]

Thank you so much for this, Jeremy! I rarely use aquafaba. Maybe I'll start using it more often. Question for you: In an omni recipe calling for both eggs and oil (like muffins for instance) would you use aquafaba to replace both? Or a chia/flax egg and then aquafaba for the oil or do you use aquafaba to subs for both? (You might have covered that in the video and I missed it🙃). The one time I used it to roast veggies they were on the mushy side. I'm wondering if that was more my technique (too low temp on oven or too much aquafaba) than the aquafaba itself. I've mostly gone to no oil cooking, so adding in an oil substitute is a learning curve. And I generally use flax eggs for eggs. I tried whipping it once but I only have a hand mixer and it did not work😕. Thanks for opening my mind to new possibilities! Here's another question: Can the liquid from other beans be used the same way? Like great northern/white beans or even pinto beans (and maybe black bean liquid for black bean brownies where the color wouldn't matter)? They all seem to have a similar consistency.

[@name.terrie]

Curious, too 🤔

[@sharonknorr1106]

From the reports I have seen/heard from other cooks, other bean water can be used but results are not as consistent as with chickpeas.

[@debbiestevens5490]

​​@sharonknorr1106 I like to use at least a 50/50 ratio of garbanzo and white bean aquafaba if I don't have enough garbanzo aquafaba

[@sharonknorr1106]

@@debbiestevens5490 White bean water seems like the best alternative choice. Some of the other beans have a lot more color and little bits in them, and maybe more flavor; black bean mayo anyone - might be fun to try for a Halloween dish, though.

[@debiratliff1052]

curious about using it as both oil and egg in a single recipe.

[@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.

[@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!

[@marykaren7542]

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

[@pbwithjeremy]

:)

[@lindahobbs2136]

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

[@pbwithjeremy]

You are so welcome!

[@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

[@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🎉

[@h.e.hazelhorst9838]

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

[@plumtart]

Mine never stabilizes!

[@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. :)

[@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 :)

[@maryfritz1001]

Sooo interesting ❤ I am a lil confused on the baking ~ you would nwed to replace either eggs OR oil in a recipe then, right? HOW do you know ( like for cakes) which to substitute w/ the aqua faba?

[@pbwithjeremy]

You can use it for both or either. For for a cake I'd maybe use a flax egg and whip the aquafaba. Experiment!

[@ciaobela8]

Light Belgium Waffles after folding in whipped aquafaba.

[@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] :)

[@louiseswart1315]

Will the whipped aqua faba keep its white(milky) colour if I make something like a bechamel sauce with it?

[@pbwithjeremy]

The color will only change if you add something that would change it.

[@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])

[@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 !

[@dovaillancourt]

FABULOUS !!! Thank you, thank you, thank you ! I have known about aquafaba for a couple of years now and have made most of what you have talked about but I use commercial one. I buy big 2,84 L chickpea cans and freeze the aquafaba in individual silicone muffin molds from IKEA. But I wanted to know how to make it and did not do well. SO thank you for the process. Thank you also for the MAYO process ! Often I want low fat mayo and I never have silken tofu on hand but, as mentioned, I have A LOT of frozen aquafaba. Oh, and I freeze my whipped aquafaba so I have some on hand all the time. It is like really light ice cream that I eat on my Creami ice creams ! QUESTION: You say you can't whip it too much but I find it breaks apart in the fridge. Can we fix it by whipping it some more ? I will bookmark this video ! Thanks Jeremy !

[@sharonknorr1106]

The cream of tartar is really important for stabilization. However, I would still advise using it right away and not leaving in the fridge for long periods of time once it is whipped.

[@pbwithjeremy]

Same!

[@pbwithjeremy]

It totally breaks apart in the fridge but it'll come back together if you just whip it again for a few minutes :)

[@MLC75]

You can't over whip aquafaba. It's magic stuff!

[@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 :)

[@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.

[@chrishands5670]

I tried to make meringues from aquafaba once and I put them in the oven only to find half hour later it had disappeared. Totally evaporated. It was quite surreal putting something in the oven then looking through the door to see nothing there 🤣

[@amyahdocq8835]

Is your oven have the dryer's missing socks syndrome???? 😂🤣🤣 On a serious side, did you find why they disappeared?

[@chrishands5670]

@@amyahdocq8835 nope. No idea what I did wrong but it was funny

[@amyahdocq8835]

@@chrishands5670 🤣

[@pbwithjeremy]

Oh damn..... weird. They flatted out a bit - but they shouldn't disappear!!!!

[@chrishands5670]

@@pbwithjeremy there was not even any liquid left on the tray they literally evaporated. It was bizarre yet funny at the same time.

[@MichaelHolloway-d8s]

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

[@pbwithjeremy]

Our pleasure!

[@giteducalme]

Sorry, can someone tell me how many times he cooked and drained the chickpeas?

[@pbwithjeremy]

Hi! I soaked them. Drained the soaking liquid and discarded it. Cooked them in fresh water and then let all of that soak together after and then separated that liquid from the chickpeas and kept it as the Aquafaba. Sorry if it wasn’t clear in the video.

[@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. 😊.

[@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?

[@mariamaugust555]

Wow THANK YOU VERY MUCH. ❤

[@pbwithjeremy]

You're welcome 😊

[@lisalangelier-marks439]

Is it possible to use aquafaba to replace both oil and eggs in a baking recipe? If so, any advice on doing that? If not, what do you suggest? And, thank you sooooo much for this aqaufaba masterclass!!!! 🙂❤️

[@pbwithjeremy]

I'm going to cover that in an upcoming video - but yes you can use both for it - or make a flax egg for the eggs. And whip your aquafaba first for baking

[@bhumane8642]

Ok, wait....so to get aquafaba, you have to cook the beans? I always thought it was the liquid in the can. I've never used it, but I was understanding that it was just the liquid drained out of the can. So, that is wrong?

[@pbwithjeremy]

The liquid the cans is the cooking liquid.

[@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.

[@lindajam8202]

So aquafaba is simply the pot liquor from cooking chickpeas.

[@pbwithjeremy]

Yup!

[@sambachick]

But it doesn’t keep right? So whatever you make, you need to eat within a few days? Even something like Mayo?

[@pbwithjeremy]

It keeps at least a week - the same a homemade mayo would. And it's freezable.

[@toni4729]

I got a better idea. Don't buy cans of anything. Buy fresh food all the time and you'll live longer.

[@pbwithjeremy]

Agreed!

[@BrendaPiercy]

Can you substitute aquafaba for the oil and egg in the same recipe?

[@pbwithjeremy]

Yup!

[@ckveggie6006]

It sounds like refrigerating the cooked beans for a few hours helps thicken the aqua. I have tried boiling the liquid to make it thicker but we’ll try refrigerating it. Thanks for the video.

[@debbiestevens5490]

If it doesn't get thick enough you can always add some type of flour or starch to thicken it while you simmer it

[@pbwithjeremy]

This method works perfectly every time.

[@pbwithjeremy]

I personally wouldn't use flour - especially if you want to be able to use it in a variety of ways and not add unnecessary calories.

[@debbiestevens5490]

I was making a garlic sauce to pour over potatoes or noodles. So I wanted it thicker. And it freezes very very good

[@leighannlong4789]

@@debbiestevens5490 it also increases the protein content in the AF.

[@MollySato]

Can I use the aquafaba that’s in the ready cooked chick peas cans ( or paper packages like we have in Sweden?)

[@pbwithjeremy]

Yup!!!!

[@JARABACOA3]

Great discovery. Too many Chickpeas then I can use for humus and other recepies. May be I need to eat more Chickpeas

[@pbwithjeremy]

They're delicious and you can do so many things with them!!! :)

[@ieva5948]

Absolutely great, thank you so much for this!

[@pbwithjeremy]

You're welcome!

[@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!

[@dianeschrader1280]

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

[@pbwithjeremy]

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

[@marlahansen3953]

I would love if you can use aquadaba to make a chili oil like Yeung Man Cooking uses in a lot of his recipes.

[@DoloresVassallo]

That would be great. I stopped following him because he uses A LOT of oil in so many dishes.

[@jjsquad8898]

I did too, although I love many of his recipes and just leave out all the oil he uses.

[@pbwithjeremy]

I'm in the middle of doing a video where I adapt some of his recipes :)

[@marlahansen3953]

@@pbwithjeremy can’t wait!!!

[@joannmatthews4810]

Yes because I love his recipes but am torn with the chili oil....

[@judyjackson2260]

I think i read once you could use aquafaba in sourdough starter or to make yogurt???

[@pbwithjeremy]

Worth trying - but sourdough only really requires flour and water

[@LynnSuthers]

Thank you- this is so informative 😋❤️👍

[@pbwithjeremy]

Glad it was helpful!

[@amyahdocq8835]

I was pretty excited to have found this video on my feed, as well as your beautiful channel. I was searching for valuable info on aquafaba for a long time. THANK YOU 🌹💞 but I have a question. If I make something that needs oil and eggs... let say 2 eggs and 1/3 of a cup of oil... is that means that I would have to use 6 tablespoons of aquafaba to replace the 2 eggs PLUS 1/3 of a cup of the aquafaba to replace the oil??? I am happy as I don't digest eggs as I have a LOT of food allergies, reason I have to be vegan... Sooo looking forward to your answer and, again, thank you for this video. Now, I'm out to look at your other videos 🌹

[@pbwithjeremy]

Hi Amy! Welcome to the channel. My pleasure. You CAN just use aquafaba for all of it, but in recipes where there's both I might make it twice and experiment. Once with all aqua and once where I make a flax egg for the egg part and aqua for the oil. Hope that helps!

[@amyahdocq8835]

@@pbwithjeremy 🌹

[@CharlotteEscoffier]

Freez in icecube trays

[@fayito9970]

I have a question: I am a bit confused, if I am making a cake, say a boxed cake for convenience, I need both eggs and oil. How do I replace both with aquafaba? I am new to diminishing meat and dairy and eggs from my diet (miles and miles away from becoming vegetarian, much less vegan, but I have to start somewhere.) I am already happy with replacing oil in mayo, dressings and roasting veggies, but how do I use aquafaba when a recipe calls for both eggs AND oil? Thank you in advance for your answer! (Maybe you have an answer somewhere already, but I am very new to your channel, too!)

[@pbwithjeremy]

No worries. You can just use Aquafaba for both. Personally in baking I always experiment depending on the recipe. For a cake I might make a flax egg for the eggs. So 1tbsp ground flax mixed with 2.5 tbsp water. Mix and let it gel for a few minutes. That’s the amount per egg needed. You could also use applesauce to replace one of them. 3tbsp per egg. Or the equivalent amount of oil

[@fayito9970]

@@pbwithjeremy Thank you very much!

[@pjvv2386]

ThQ.m rushed. Appreciate. Saved. Luv. Mumbai

[@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!

[@Ann-bl1do]

How much aquafaba do you use to replace one egg white?

[@pbwithjeremy]

It should stake in the video, but I believe it's 3 TBSP

[@laurabernay]

With all those great uses you mention at the end I didn’t get how to use the Aquafaba, i.e. do you whip it up before using to roast vegetables? Before putting in cakes? Or just use the liquid? And do you always have to boil the liquid down before using? Thank you!

[@pbwithjeremy]

Hi Laura! Sorry for the confusion. Whip it for baking (or for making a whip) otherwise you don't need to. And if you use the method I showed here you shouldn't need to boil it down.

[@laurabernay]

thank you. I used it half-whipped, it made my oats come out tough rather than crunchy. It's still good but it's not like when I use oil. Is this normal? Does yours come out crunchy for granola?

[@coraleigh9661]

Hi, when a recipe calls for eggs and oil, like brownies or a cake, can you use Aquafina to replace both? Or do I need 2 different replacements? Thank you!

[@pbwithjeremy]

Yes you can! But you can also swap out the egg with a flax egg.

[@deniset1005]

If a recipe calls for oil and egg can use aquafava for both items in the recipe?

[@pbwithjeremy]

Yes you can! But a flax egg works for the egg part too. Experimenting is the way.

[@MLC75]

I can't find the cookie dough you said you would add to the description????

[@pbwithjeremy]

Sorry. Here it is: pbwithj.ca/recipe/chickpea-cookie-dough/

[@sarahbowen7721]

What is an ‘instant pot’? Is it a pressure cooker?

[@pbwithjeremy]

It is. Instant Pot is the specific brand

[@sarahbowen7721]

@@pbwithjeremy Ah! Thank you!

[@bb581]

Wow! Love it! Thank you so much! Already on it haha

[@cdnbuddy5798]

Very imformative Thank you! Im saving this one!

[@pbwithjeremy]

Glad it was helpful!

[@squishypuffcreations]

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

[@pbwithjeremy]

My pleasure!

[@DonnaTriska]

Hey ​​⁠@pbwithjeremy, you keep calling Macarons , Macaroons. Macaroons are coconut cookies. Love your channel!y

[@csm6926]

Question...? If I'm using AF to sub for Eggs as well as Oil and a baking recipe calls for both Eggs and Oil - will the AF stand in for both in the sane recipe? That's a lot of AF. Thanks for all the great ideas!

[@pbwithjeremy]

Yes it will But you could also use a flax egg to replace the egg.

[@heatherholly6563]

Does it give you gas??? Just asking for a friend.

[@pbwithjeremy]

Gas is life :)

[@yakzivz1104]

can we get aquafaba from lentils or split peas??

[@pbwithjeremy]

You can get it from any bean, but flavour might not be as neutral.

[@michaellybbert654]

Does aquafaba work in things like crepes, Yorkshire pudding, or German pancakes?

[@shannonlynne9]

Hello from Shannon in Calgary - thanks for this informative episode! I always save my aquafaba then find myself throwing it out a week later after I didn't do anything with it... I need to change my ways and you've provided lots of inspiration :) I'll be testing out the whipped cream later today as I plan for Canadian Thanksgiving. Have you ever tried to make a vegan "yolk sauce" or hollandaise with aquafaba? I'd like to try one as other recipes call for more oil than I'm comfortable with. Thanks for all you do for the community!

[@cathymccann2557]

Fantastic video. Thanks so much for sharing your knowledge

[@pbwithjeremy]

My pleasure!

[@heard3879]

My biggest fear of aquafaba is... Does it make you pass lots of gas, and does it cause diarrhea? As for substitutions in recipes, this video didn't talk about using it to substitute for two or more ingredients. Lots of recipes for cakes and cookies call for oil and eggs. I wonder if you can substitute aquafaba for both in the same recipe.

[@pbwithjeremy]

I've never noticed additional gas from it. And yes - you can use it for both - often if a recipe calls for both I'll use a flax egg for the egg though.

[@heard3879]

@@pbwithjeremy That's good to know, both those facts, thanks!

[@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 :)

[@gloriaa3652]

So, can you freeze this in, say, ice cube trays? 3 tablespoons amts?

[@pbwithjeremy]

Absolutely!

[@elizabethmefford7200]

Can you use it to replace both eggs and oil in the same recipe?

[@pbwithjeremy]

You can! Or you can make a flax egg to replace the egg. Experiment and see which is better for your recipe.

[@leovictoryz]

so if im getting this right. if I have a recipe that calls for 1/4 cup oil/ butter AND 2 eggs, I can substitute with 1/4 cup + 6 tbls of aquafaba ?? :DD thx for the video Im planning on doing a lot more with aquafaba from now on

[@nancyschollnick2238]

Can it be used to coat tofu instead of oil in the airfryer?

[@pbwithjeremy]

100%

[@rose8662]

❓Can you substitute aquafaba for both eggs and oil in the same recipe, or only one or the other? If you can for both, is there anything special you need to do to it since the eggs and oil work differently? Thanks so much!

[@pbwithjeremy]

Yes you can! Or you could use a flax egg to replace the egg. Experiment and see what's best for that specific recipe!

[@rose8662]

@@pbwithjeremy Thanks so much!

[@merrill997]

Thank you, Jeremy. This tutorial was hugely helpful!

[@pbwithjeremy]

You're very welcome!

[@makedaknight]

Amazing

[@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..

[@starchyshauna]

You are a GENIUS Jeremy!! I’m going to try Aquafaba in this white bean aoli I’ve been trying to convert, hopefully it works out 🤞🏽 ❤

[@pbwithjeremy]

Fingers crossed!

[@LaLayla99]

Great video! When you say 3tbsp aquafaba fir 1 egg, is that a medium, large or x-large eggs?

[@pbwithjeremy]

Whatever the average is. Do baking recipes generally specify the size of the egg?…

[@LaLayla99]

@@pbwithjeremy Some do.

[@tonyturner6948]

Can I replace the oil in my bread maker recipe?

[@pbwithjeremy]

Should work just fine! Worth trying!

[@roswithadinter4152]

Tried making the mayo but with bad results, need advice and help

[@dianahenderson3777]

Fabulous video. Thank you for sharing

[@pbwithjeremy]

Glad you enjoyed it

[@christinabustmante]

This is so helpful thank you 😊

[@pbwithjeremy]

You're so welcome!

[@maxinepagnotti7014]

I use aquafaba in my creami. I’ve also heard people making marshmallows with it!

[@plantbasedwithpeggy7682]

Can you share your popcorn butter recipe?

[@pbwithjeremy]

I want it too :)

[@maxinepagnotti7014]

@@plantbasedwithpeggy7682 I’m sorry I don’t have one. You must have meant this for someone else.

[@tslilorlev2509]

I heard you can make granola with it- instead of the oil. This video is giving me the courage to try it out!! Loved it, thanks!

[@lindabrown6284]

Thanks so much for sharing this information 😊

[@gladys20121]

Does any bean broth work or does it have to be chickpeas?

[@pbwithjeremy]

Scientifically yes, taste, not so much

[@CLD800]

Can you use the aqua faba in a store bought cake mix for the oil and the eggs??

[@pbwithjeremy]

Yup. Or swap the eggs with a flax egg

[@CLD800]

@@pbwithjeremy thanks!

[@patriciasy9397]

Thanks Jeremy! I was one of those people.

[@pbwithjeremy]

Glad we could help!

[@CocoLynne16]

Can I freeze my aquafaba to use later?

[@pbwithjeremy]

Yep, do it in an ice cube tray

[@angelasofia7726]

Genious! Thank you!

[@pbwithjeremy]

You're welcome!