5 Vegan Recipes With Aquafaba - Delicious and Easy

Contents show

Vegan Butter with Aquafaba

Anyone who lives vegan but doesn’t want to do without delicious butter should definitely try this aquafaba butter.

You will need 45ml chilled aquafaba, which you drain from a can of chickpeas.
You will also need 70g of melted coconut oil.
Finally, 20ml olive oil and half a teaspoon of apple cider vinegar, and half a teaspoon of salt.
First, mix the olive oil with the melted coconut oil and allow the mixture to cool to room temperature.
Now put the aquafaba, the apple cider vinegar and the salt in a narrow container and mix the ingredients with a hand mixer.
Gradually add more and more oil. After a few minutes, you should have a mayonnaise-like consistency.
Pour the mixture into a small jar and leave uncovered in the fridge overnight.
The next morning you can enjoy your homemade butter.

This recipe for mousse au chocolat is quick and easy to make and only requires 4 ingredients.

You will need about 125ml aquafaba, which is about the liquid from a can of chickpeas.
You will also need 100g of melted dark chocolate. This should be of particularly high quality because it brings flavor to the mousse. Allow the chocolate to cool slightly before using.
Finally, a pinch of salt and 2 teaspoons of stevia. Alternatively, you can use regular sugar.
First, whip your aquafaba as you would egg whites. This works best with an electric hand mixer in a tall, narrow container.
After a few minutes, small peaks should appear. Now add the salt and stevia powder and mix for another 30 seconds.
Now take a spoon and carefully fold in the melted chocolate. Be careful not to stir too vigorously as this will destroy the air holes in the mousse.
Pour the mixture into portion-sized containers, cover with cling film and leave the mousse to rest in the fridge for 30 minutes. Your vegan mousse au chocolate is then ready to be eaten.

Vegans don’t have to do without the indulgence of small, bite-sized meringues. Aquafaba makes it possible!

For this recipe, you will need 100ml aquafaba, 3 tablespoons sugar, ½ teaspoon vanilla essence, ½ tablespoon cream of tartar, and ½ tablespoon lemon juice.
In a small bowl, using an electric hand mixer, beat the drained water from the chickpeas.
After 2 minutes on the highest setting, gradually add the remaining ingredients, starting with the sugar.
Then continue to mix for about 5 minutes.
Fill the mixture into a piping bag and form small mounds on a baking sheet.
You can now let them dry in an oven at 100 degrees for a few hours. Make sure to leave a crack in the door with a wooden spoon.
Alternatively, you can let the meringues dry overnight in a dehydrator at the lowest temperature.
You should then store the finished meringues in an airtight container in the refrigerator.

You can also make vegan mayonnaise yourself quickly and easily with aquafaba.

The main ingredients of this recipe are 60ml aquafaba and 190ml sunflower oil.
You will also need 1/4 teaspoon mustard seasoning, 1/4 teaspoon salt, 1 teaspoon apple cider vinegar, and 1 tablespoon maple syrup.
Place the aquafaba in a tall container along with the mustard seeds, salt, apple cider vinegar, and syrup and beat on high with an electronic hand mixer for 1 minute.
Gradually add the sunflower oil in small amounts. Meanwhile, you should continue blending for about 4 minutes. If your mayonnaise still looks too runny, you can add a little more oil at this point.
Pour the mayonnaise into a jar and leave covered in the fridge for a few hours. You can then use the mayonnaise as usual. It can be kept refrigerated for up to two weeks.

What is a cake without a delicious portion of whipped cream? With this recipe, you can make your own low-fat whipped cream with aquafaba.

For this recipe, you will need the drained liquid from a can of chickpeas. However, these must not contain any salt.
You will also need 2 tablespoons of vanilla sugar and 1/2 teaspoon of cream of tartar.
This recipe is made in no time. Simply beat the aquafaba with a hand mixer on the highest setting for three minutes.
Now add the cream of tartar and continue to mix on medium for 2 minutes.
Finally, add the sugar and mix for another 5 minutes.
Your whipped cream is now ready to eat. Since it loses its consistency after about an hour, it should be used immediately.