Thursday, April 7, 2016

My First Aquafaba Adventure!

If you're new to veganism or just veg-curious, you might be wondering what that weird A-word word in the headline is. Aquafaba is the latest amazing advancement in the world of vegan food science. Somehow, in late 2014, someone discovered that whipped chickpea brine makes a good egg substitute for baking and makes a mean frothy meringue. They called it "aquafaba" 'cause that's Latin for bean water.

Yep, bean water "eggs." That's the new thing. And while it sounds plum crazy, it's actually delicious. And I'd go so far as to call this discovery a vegan miracle. I'm a member of the Vegan Meringue Hits & Misses group on Facebook, and every day, people post wondrous pictures of all their aquafaba hits (meringue pies, pizza crusts, cookies, even French-style macarons) and misses (hey, it happens). Even though I've been following the board for awhile, I kept putting off trying aquafaba (from here on out, I'll just refer to it as AF) for myself until I found just the right recipe.

And then one day, a few weeks back, someone on the board mentioned AF marshmallow cream in the comments section. WHAT?! I used to love fluffernutter sandwiches, and I haven't seen vegan Ricemellow Creme for sale anywhere in years (do they still make that stuff?). So I googled and came across Fettle Vegan's Fluffernutter Sandwich recipe. I drained a can of chickpeas, added sugar, cream of tartar, and xantham gum, according to the recipe's instructions. And look what happened!

That's from 1/2 cup of chickpea brine! It made about four cups of the creamiest, dreamiest, fluffiest marshmallow cream!

I slapped it on a sandwich and let my childhood fluffernutter memories wash over me. Not only did this look like marshmallow cream, it also tasted like it!

Now that I've broken my AF seal, it's on! I can't wait to experiment with all kinds of recipes!


Unknown said...

Wow!! That looks SO so good!!!!

Anonymous said...

Lemon meringue pie!!!!!


Diana @ VeggieNextDoor said...

Yum!!! I have been way too lazy to try aquafaba myself, but yes, marshmallow cream is quite likely to lure me in!!!

vegan peace said...

THAT LOOKS AMAZING! I guess I need to start saving up for a stand mixer!

Leah said...

I've never even had Fluffnutter, and I want some! I can't wait to try out some of this aquafaba business!

Unknown said...

That is SO crazy!! I'm wondering if this would work in my blender....?
What did you do with the rest of the fluff? Did it keep overnight? Omfg....rice crispie treats!!!

Bianca said...

Ttrockwood, I refrigerated the leftovers, and it held up for about a week (made it last Monday night). The fluffiness went down just a tad, but it was still way fluffy all week. I ate about 4 fluffernutter sandwiches last week before I got bored with it! Still had some left, but since it was chickpea juice, I figured a week is about all I'd want to keep it before it got funky.

Jennifer said...

They still totally still make ricemallow, I got it last Vegan MOFO to make a fluffernutter and cookie butter pie. It was awesome. Sadly I don't eat it fast enough and it is starting to look sad. -___-'

Susan said...

I haven't tried using aquafaba yet, I really need to. I think about it every time I drain a tin of chickpeas.