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5 Aquafaba Substitutes: Vegan-Friendly Alternatives

Ever tried to whip up a vegan meringue and found yourself staring at a can of chickpeas, bewildered? We’ve all been there. Aquafaba, that magical bean juice, has become a staple in vegan cooking for a reason.

It’s a game-changer. Yet, not everyone has a can of chickpeas on hand. We get it. Sometimes, we just forget to restock.

Finding a substitute can feel like a mystery. We’ve scratched our heads, too, standing in the kitchen, wondering what could possibly fill those chickpea shoes.

Good news: we’ve found some answers. And trust me, they’re more common than you might think.

Top 5 Aquafaba Substitutes

When life gives you lemons, make lemonade. But when you run out of aquafaba, try one of these alternatives! You’ll be pleasantly surprised.

1 – Chickpea Flour

Chickpea flour is our go-to. It works wonders. Seriously, this stuff is a superhero in the kitchen. You wouldn’t believe how versatile it is.

It’s like the Swiss Army knife of vegan cooking. Mix it with water, and boom, you’ve got your base. It’s that easy.

Not to brag, but we’ve nailed some amazing recipes using this. Everything from fluffy pancakes to creamy sauces. And hey, for all your substitution needs, check this out. You won’t be disappointed.

Our secret? Keep it simple. Chickpea flour and water. Stir. Done. Magic happens.

We’ve mixed it up on a whim, late at night. Even our non-vegan friends were impressed. Their jaws dropped.

In short, chickpea flour is a kitchen MVP. Grab some. Get cooking. Be amazed.

2 – Flaxseeds

Flaxseeds? Total game changers. These little guys pack a punch. Super rich in omega-3 fatty acids. We were skeptical at first. How could something so small be so mighty?

They work like a charm for vegan baking. A bit nutty, slightly earthy. You won’t miss the aquafaba. We promise. Mixing them with water creates a gel. It’s almost like magic. We’ve tried it.

Our cakes and cookies? Never been fluffier. Friends couldn’t tell the difference. They were shocked. Loved it. And if you’re on a hunt for more flaxseed magic, here’s where we sneak a peek. It’s a lifesaver.

Keep it varied. That’s our motto. Flaxseeds never fail us. Your vegan kitchen needs these. Trust. We’ve been there, done that. It’s a revelation.

3 – Silken Tofu

Silken tofu is the secret star in our kitchen. Full of protein. It blends into smooth, creamy textures that amaze.

We’ve used it in pies. Our friends were blown away. They had no clue it was tofu. The texture? Spot on. Velvety.

Important: It’s all about the blend. Smooth, no lumps. We laughed the first time. Our blender wasn’t up to par. Learned that lesson.

Personal anecdote? Once made a chocolate mousse. Guests asked for seconds. Their eyes lit up. Proof in the pudding, literally.

Silken tofu is versatile. We’ve made everything from dressings to desserts. Key feature? Its smoothness. Astonishing every time.

Forget what you knew. Silken tofu changes the game. We did. Never looked back.

4 – Egg White Powder

Egg White Powder is our sleeper hit for vegan-friendly alternatives. It’s surprisingly versatile. We found this out during a frantic baking session. Our banana bread needed some lift. We experimented with egg white powder. Success!

The key here is its whipping capability. It creates a fantastic meringue. Just add water. We couldn’t believe our eyes. Fluffy peaks formed. Our skeptical friends were convinced. They thought it was traditional egg whites.

This powder isn’t just for baking. We’ve thickened sauces and made smoothies. Protein levels? Top-notch.

Easy storage is a plus. No fridge needed. Our pantry is never without it. We encourage every kitchen to stock up. You’ll marvel at its utility.

5 – Agar Powder

Agar powder? You’re probably thinking it’s for a science experiment. Think again. It’s a lifesaver in the kitchen. Especially if you’re short on aquafaba.

It’s derived from seaweed, so it’s vegan-friendly and super easy to use. Mix it with water, boil, and voila.

You’ll have a gel-like substance on your hands. Perfect for thickening sauces and creating creamy textures. Plus, it’s tasteless, so you won’t be able to tell the difference in your dishes.

Don’t underestimate this ingredient. We’ve used it to make everything from vegan cheese to whipped cream. Our minds were blown. Agar powder adds that extra oomph to any dish.