Aquafaba: Trendy egg white alternative used to create Instagrammable vegan desserts
It means you can make everything from meringues to mousses
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Your support makes all the difference.Thousands of people have chosen to embark on a plant-based diet this month in the name of Veganuary, giving up meat, eggs and dairy in favour of more animal-friendly alternatives.
But, if you thought that meant ditching desserts think again, because committed vegans are out to prove that making the transition doesn’t mean you have to give up the good stuff.
Enter Aquafara – the trendy egg white alternative made from bean juice.
A term that’s been hashtagged more than 34,000 times on Instagram, sweet-toothed vegans have flooded the photo sharing app with a host of plant-based desserts that look just as good, if not better, than their dairy-ridden counterparts.
So, what exactly is it?
First discovered by a US software engineer called Goose Wohlt in 2015, Aquafaba is the name given to the water that stores chickpeas and other legumes in tins.
When the liquid is whipped it thickens to create soft peaks that look a lot like egg whites, and while it might smell like beans we’re assured it quickly becomes tasteless when mixed with other ingredients.
A trend that’s certainly gaining traction online, vegans prove that the unlikely alternative can be used to make everything from meringues and mousses, to cakes, cocktails and pancakes when combined with sugar.
Many of whom also say that it works much better as an egg replacement than other options like arrowroot powder, mashed banana or pureed apple.
A super-easy way to cut back on waste and make all those treats you thought you’d have to do without, all you need to do is make sure it’s whipped thick enough and remember that three tablespoons is roughly equal to one egg.
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