Aquafaba is the latest trend in vegan cooking & baking. It is the viscous water in which beans like chickpeas have been cooked in. It can be used as an egg white substitute in many sweet and savory recipes. It’s recommended for beginners to use the liquid from canned chickpea. It can be whipped into semi-stiff peaks and added to recipes as a whipped egg white substitute.
Chef Gili was first introduced to Aquafaba in her vegan dessert training and she immediately fell in love with it. Most people are never short of amazed by the fluffiness of the egg-free meringue. You can also make so much with just a little bean liquid that is normally washed down the drain anyway. Tivoni Vegan Kitchen & Bakery occasionally offers special desserts made with Aquafaba. Be sure to stop by for a treat or check the menu for the daily specials.
Learn more about the magic bean water
Want to learn more? or maybe you want to find inspiration for vegan desserts that will impress your friends and family? sign up for one of our Vegan desserts cooking classes. View more of chef Gili’s recipes using Aquafaba here.