aquafaba
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Vegan Dessert RecipesSee articleBlack Bean Chocolate Mousse with Whipped Strawberry Cream
Who knew black beans could make such a decadent dessert? We did! This rich, plant-based mousse blends fiber-packed black beans and sweet Medjool dates into a smooth, airy chocolate mousse—no dairy or tofu needed. Ground freeze-dried strawberries add color and tang to the whipped “cream,” which is made with aquafaba, creating a pillowy contrast. Finished […] -
Vegan Salads & Side Dish RecipesSee articleChickpea, Fennel, and Radish Salad
This summery chickpea, fennel, and radish salad pops with flavor. The sweetness of shredded carrots and the anise-like flavor of the fennel complement the peppery radishes while aromatic fresh herbs up the ante all around. Top with walnuts and a drizzle of lemony Dijon dressing. This company-worthy salad is perfect for a potluck or serving […] -
Vegan Dessert RecipesSee articleChocolate Mint Kiss Cookies
Perfect for special occasions, these vegan meringue-topped chocolate mint kiss cookies won’t last long. Your guests will never guess the secret ingredient: canned chickpeas! The dense, chocolaty cookie, which includes blended chickpeas, date paste, cocoa powder, and vegan chocolate chips, is delicious all on its own. Cacao nibs are stirred into the batter, deepening the […] -
Vegan Salads & Side Dish RecipesSee articleHarissa Roasted Carrot Salad with Couscous
This flavorful and brightly colored salad deserves a spot on your holiday table, and because it features a base of chickpeas and couscous, it’s also substantial enough for a plant-based entree. Multicolor carrots get oh-so-flavorful when coated in lemon juice and harissa seasoning and roasted until perfectly sweet. Thinly sliced cabbage adds crunch, while pomegranate […] -
Vegan Salads & Side Dish RecipesSee articleKale and Spiced Pumpkin Salad with Figs
Fresh figs are a special addition to this spiced pumpkin salad full of fall flavors and colors—but if fresh aren’t available, dried will be just as tasty. Pumpkin and turnips, coated in warming spices, add subtle sweetness to a bed of nutty chickpeas and wilted kale. (You can use acorn squash instead of pumpkin, too.) […] -
Vegan Dessert RecipesSee articleGinger Peach Bread Pudding
This fruity peach bread pudding is a great way to use up bread that’s past its prime, but fresh bread works equally well. Chunks of peaches get extra juicy when baked and taste incredible nestled between chunks of bread baked in ginger- and vanilla-scented cashew cream. Making the cashew cream is a breeze; all you […] -
Vegan Dessert RecipesSee articleHealthy Vegan Bananas Foster
Who doesn’t love sweet, cinnamon-dusted bananas that are gooey on the inside and deliciously crisp on the outside? Our healthy bananas foster recipe skips the butter and rum, and replaces the traditional vanilla ice cream with aquafaba whipped cream for a lighter, but still decadent-tasting, version of the classic treat. Double-basting the fruit in maple […] -
Vegan Dessert RecipesSee articlePoached Citrus with Aquafaba Whipped Cream
Supreming citrus (aka cutting away all the peel and pith so you just have the juicy segments) elevates ordinary fruit into something special. This bright and inviting dessert simmers oranges, grapefruit, and lemon wedges in a vanilla-scented poaching liquid to highlight their natural flavors and create a melt-in-your-mouth texture. An airy whipped cream made from […] -
Vegan Soups & Stew RecipesSee articleRoasted Cauliflower and Sweet Potato Soup
One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a delicious depth of flavor and chewy chickpeas add substance that will leave you feeling satisfied. Toasted quinoa is used as a crunchy topper while fresh herbs add brightness to the cozy fall flavors. […] -
Vegan Breakfast RecipesSee articleBlueberry-Raspberry Aquafaba Muffins
Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a […] -
How ToSee articleWhat Is Aquafaba? How to Use It in Cooking
Since it was discovered less than three years ago by French chef Joël Roessel, aquafaba has been all the rage with vegan cooks. Aquafaba is simply the name for the viscous liquid left over after boiling chickpeas. It’s an extremely versatile egg substitute for cooking and baking: when beaten, it turns white and fluffs up […]