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  • Ready In:
  • Makes ¾–1 cup aquafaba

Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan substitute for eggs in baked goods—and if you’re out of canned chickpeas, you can create homemade aquafaba with this recipe.

Aquafaba’s unique composition of starches and proteins—which results from soaking and cooking the beans—makes it useful for thickening, binding, emulsifying, and foaming. Try it in French toast, waffles, frittatas, and more. The liquid in canned or boxed chickpeas has the ideal consistency, but you can also make your own. To get the right viscosity, the chickpeas should be soaked overnight and then cooked in their soaking water. Soaking releases the necessary enzymes to give the liquid its viscosity.

vegan egg substitute


  • 1½ cups dried chickpeas, rinsed
  • 4 cups water


  1. Rinse the chickpeas, transfer them to a large pot, and cover with fresh water. Let it stand overnight.
  2. In the morning, check the level of the soaking water: If the chickpeas aren’t completely submerged, add just enough water to cover them.
  3. If using the stovetop method, place the pot over high heat, bring the water to a boil, then reduce the heat and simmer for 25 to 30 minutes, or until the beans are tender when squeezed.
  4. If using a stovetop pressure cooker, transfer the chickpeas and their soaking water to the pressure cooker, and cook under pressure for 7 to 10 minutes, then let it stand for 10 to 15 minutes for the pressure to be released before opening the cooker.
  5. If using an electric pressure cooker, follow the manufacturer’s instructions for soaked beans.
  6. Once the beans are cooked, use a strainer or fine sieve to strain the aquafaba into a large liquid measuring cup, and let it cool. If the aquafaba is the correct consistency, you will have about ¾ cup to 1 cup. If you have more liquid than that, you will need to cook the liquid down to the right consistency. Transfer the liquid to a small pan, bring it to a boil, and simmer for 5 to 10 minutes until you have ¾ cup to 1 cup. (Conversely, if you have less than ¾ cup cooled aquafaba, you’ve probably cooked it down too much; in that case, bring it back to boil, add some water to dilute it, and stop cooking when you have the right amount.)

    Storage tip:  Homemade aquafaba will keep in a Mason jar in the refrigerator for two to three days. You can also freeze it in convenient ¼-cup or ½-cup portions for up to two months. (Don’t forget to rinse and drain the chickpeas, and refrigerate or freeze them until ready to use.)

Comments (7)

(4.75 from 4 votes)
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Maggie Wood6 days ago
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I can chickpeas. Can I use the liquid from the canning process to make aquafaba?

Luyanda1 month ago
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I will try this one

Kathleen4 months ago
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Is it safe to can aquafaba?

Samantha Brown5 months ago
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Is there a way to do this if you don’t have a pressure cooker? Thanks in advance!

Penni Lopez4 months ago
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Looks like they updated the
recipe to show stovetop directions

Shilpa11 months ago
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Will surely try the rcp

Vardhini Srinivasan12 months ago
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Thank you soo much….. Been searching an easy recipe…loved it and my cookies came out very well…

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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