What can I use instead of aquafaba? The best substitutes for aquafaba are flax seeds or chia seeds. In addition, fruit puree like applesauce and mashed bananas are excellent alternatives but may alter the recipe’s flavor. Other adequate substitutes include fresh eggs and commercial egg replacers.
Aquafaba is a blend of water (aqua) and faba beans (faba) commonly used as an egg replacement for a vegan diet. The ultra-sticky, thickened water from cooking chickpeas or other neutral beans has the curious ability to transform into stiff peaks just like egg whites.
Below, we discuss some of the best substitutes should you perhaps have lost interest in the aquafaba buzz.
Flax seeds are tiny, nutrient-rich oil seeds that are the perfect substitute for aquafaba or eggs.
They have a unique outer shell that contains mucilaginous substances. The material swells and forms a slimy binding agent when exposed to water, mimicking egg whites used in baking.
However, unlike aquafaba, flaxseed cannot whip up into a meringue. So, use it for baking applications. It boasts a slightly nutty taste that tastes delicious in pancakes, cakes, muffins, brownies, and grain-heavy cookies.
To make a “flax egg” or two tablespoons of aquafaba, mix one tablespoon ground flaxseed with three tablespoons warm water. Mix, and allow it to sit for 10 to 15 minutes in your fridge to thicken.
Like flax seeds, chia seeds are tiny oil seeds with a mucilaginous outer coating that reacts to water, forming a sticky, viscous liquid. As a result, you can use chia seeds as an aquafaba substitute.
To replicate the consistency of aquafaba, use ground chia seeds or chia flour. Remember, a little chia flour goes a long way.
Mix a single tablespoon of ground chia seeds or flour with three tablespoons of water. Mix well and allow the liquid to sit for five minutes. Then, whisk vigorously to achieve the frothy texture of aquafaba or egg whites.
Use your “chia egg” in dishes like spiced bread, muffins, waffles, brownies, and cookies.
Apples contain pectin, a natural water-soluble fiber that forms a gel when added to water. Therefore, applesauce is often added to foods to thicken and bind ingredients.
You can use applesauce as an aquafaba or egg replacement. However, while applesauce works as an effective binder, it does not work as a leavening agent.
To replace aquafaba with applesauce, use ¼ cup unsweetened applesauce for every 3 teaspoons of aquafaba (or whole egg). If you use sweetened applesauce, adjust the sugar ratio in the recipe.
Applesauce can make the final product denser than aquafaba. So, for a lighter texture, add ½ teaspoon baking powder to the batter.
Mashed banana is another popular fruit puree alternative to aquafaba or eggs.
Replace aquafaba with mashed bananas when recipes call for eggs or aquafaba due to moisture – think cake, muffins, or brownies. Note that the downside of using bananas is that your finished product may have a mild banana flavor.
And if you enjoy the banana flavor, then you are in for a big treat. Take one ripened banana, mash it and use it as the equivalent of one egg.
To replace aquafaba with bananas, use ¼ cup mashed bananas for every 3 teaspoons aquafaba (or whole egg).
If you aren’t embarking on a vegan journey, we’d like to suggest reversing the roles and using fresh eggs as an aquafaba substitute.
One whole egg is equivalent to about 3 tablespoons aquafaba. In addition, one egg white equals about two tablespoons aquafaba.
If you’re concerned about the abuse of hens laying commercial eggs, get them from the farmer’s market or keep a flock in your backyard.
Commercial Egg Replacers
If you prefer hopping back onto the vegan train, commercial egg replacers are another excellent substitute for aquafaba.
Most commercial egg replacers are made using tapioca starch, potato starch, and leavening agents.
You can use egg replacers for all sorts of baking goods. In addition, they don’t change the finished product’s flavor.
While each brand of egg replacer has a unique set of instructions, you’ll generally need to combine 1½ teaspoon powder with 3 tablespoons warm water to equal the equivalent of one egg.