100% VeganCategory: legume, additiveReviewed: Aug 1, 2025
Aquafaba
Aquafaba is the viscous liquid obtained from cooking chickpeas or draining canned chickpeas. Its unique starch-protein matrix mimics egg whites.
Vegan Status Breakdown
Aquafaba is the viscous liquid obtained from cooking chickpeas or draining canned chickpeas. Its unique starch-protein matrix mimics egg whites.
Common Synonyms, E-Numbers & Trade Names:
chickpea waterchickpea brinegarbanzo liquid
Hidden & Derivative Names to Watch Out For:
chickpea cooking liquid
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Common Uses & Applications
•Vegan meringues, macarons, mousse, mayonnaise, cocktail foams, waffles
Nutrition Facts (per 100g)
Standard reference data via USDA FoodData Central
18
Calories (kcal)
1g
Protein
3g
Carbohydrates
0.2g
Total Fat
0.9g
Dietary Fiber
Plant-Based Substitutes
Culinary swaps with exact ratios and chef instructions
Aquafaba (Chickpea Brine)
whipping, leavening, binding, emulsifierRatio: 2 tbsp (for white) or 3 tbsp (for whole egg) aquafaba per 1 egg white (or 1 whole egg) (Whip with cream of tartar for stiff peaks)
Add 1/8 tsp cream of tartar per 3 tbsp aquafaba to stabilize the foam.
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Scientific & Regulatory Authority Sources:
Frequently Asked Questions
How much aquafaba equals one egg white?
3 tablespoons (45ml) of aquafaba replaces one whole egg; 2 tablespoons replaces one egg white.