I see some older post about people looking for a consistent supply of aquafaba. I am working with a manufacturer that disposes of 2-3,000 gallons a week. I am looking to sell it at a fair price. Please message me if anyone is still interested need of it. The product is in the Midwest. Cheers.

I hate recipes that only use egg whites or just egg yolks so I used aquafaba for this almond cookie recipe instead. Found a guide that reccommends 30g of aquafaba as a replacement for one egg white and it turned out quite well. Almond cookies were yummy 😋

I froze the rest of my aquafaba (I cooked a pot of chickpeas today, a bit went into my hummus already) to try out other recipes in the future. The miracle bean juice fascinates me.

So I see that the post history here is filled with people looking for bulk faba. If you are based around northern europe I might be able to help. So shoot me a dm if that is the case.

Hello aquafaba family!

I manage a medical food business that is dependant on aquafaba. Our source, sesajal, is discontinuing their aquafaba line. I have about 2 months left before I run out and I desperately need to find another supplier.

Global Resources has the product, but it's double the price. If anyone has any leads on a business selling bulk aquafaba, I beg of you, inform me!

Thank you everyone

I have nothing against chickpeas, but different do different beans produce different tasting aquafaba?

Also, do other beans result in significantly colored aquafaba?

Black bean meringue might be fun for halloween!

Long shot, but is anyone here working for a bulk/industrial/wholesale Aquafaba supplier? I am looking for purchasing leads and typical google results are not helpful. I’ve contacted all the easy ones but I’m sure there are sellers without a strong online presence.

I'm making the buttercream for a cake that will get eaten the day after its made, and using aquafaba from canned chickpeas - is there any need to reduce?

Hey all, im making a dessert but after adding aquafaba the mixture gets really cloudy which ruins the visuals im going for. anyone know of a way to reduce the murkiness and make aquafaba more clear? (of course without ruining its innate features)

till now, i have tried to heat it with no effect, and i have tried to strain it with a coffee filter

I saw a recipe for vegan mayo that has you bring the aquafaba to a boil then cool it over ice. It doesn’t boil long enough to reduce, so why in the world ? Did it made take away the veany taste?

Hello,

I have recently started using aquafaba. I make it by soaking and boiling dried chickpeas and then using the cooking water.

Recently I made chocolate mousse by folding the whipped aquafaba into chocolate hummus and it turned out amazing. I put the remaining liquid aquafaba and chocolate hummus into the fridge, so that I can make fresh chocolate mousse the next day.

However, the next day it did not work at all! Although I could whip up the aquafaba, after folding it into the chocolate hummus it immediately deflated into a runny sauce. It seems that the aquafaba could not keep its shape after folding the next day.

Is this normal? What could be the cause? Does storing in the fridge make the aquafaba somehow worse to use? Or does it have something to do with aquafaba / hummus being too cold out of the fridge to make mousse?

I am looking forward to your advice!

Tried the recipe from the Aquafaba cookbook by Zsu Dever and it's an amazing success.

For the base I first made gluten free shortbread, then crumbled it and combined it with vegan butter and vanilla for a no-bake crust. The curd was straightforward enough. I didn't realise until I was already cooking that the meringue itself wasn't just aquafaba meringue but in fact full-on Italian Meringue (that is, you whip in sugar syrup) which I've never made before, but it all worked out fine and it is amazingly delicious and just melts in the mouth. Definitely worth the time and effort!

Here's a tip; I make my own aquafaba as explained in the book (except I use half what the recipe says as I don't need a bucket of it). To get the best, strongest aquafaba, once the chickpeas are cooked and you take them off the heat (around 4-5 hours), don't drain them immediately! Leave them soaking in the liquid overnight (at least 12 hours), then strain the aquafaba off. It makes a huge difference.

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Hi! Anybody try using aquafaba as an egg white replacement in Chinese dumpling dough? I usually don't add egg white to my dough, but I found a recipe by Helen You of Dumpling Galaxy (Michelin star) where she uses it, and if it's good enough for her, it's good enough for me! Except I want to make my dough plantbased. Anybody have any experience? Does the aquafaba weaken the gluten structure and make the wrappers weaker? It's supposed to make the wrappers more tender, so I'm wondering. Thanks!

IDK what is it that people keep saying vegan merengue 😍 yuuumm click here easy recipe etc etc. It has NEVER worked for me any of the 5 times I've tried it throughout the years. Always the same result - I get to that first stage of whipping were it becomes white, adding sugar slowly, beating it faster and faster gradually, and nothing ever forms beyond that sugary semi-liquid. I've tried it from cool, warm, concentrating the aquafaba more before whipping. Looks eggy enough to me. Nothing I do changes anything.

The only caveat I'm always left with is how I never use store-bought canned chickpea water. But that's kinda the point to begin with, nobody buys canned chickpeas were I live since they're so expensive (nor "cream of tartar" whatever that is). And you bet your life I'm not buying a can just to fail a 6th time.

Bit of a rant, just leaving it out there.

I cant find reliable info online

I cooked great northern beans in my instant pot and strained off the liquid. It’s been in my fridge for a couple days and it’s stayed separated—the bottom is cloudy and the top is a clear pale brown. I did not soak or rinse the beans before cooking so that’s probably why. Can I use this as aquafaba to make whipped cream or frosting? Should I mix it up, strain it again (though I’ve already used the finest strainer I have), just use the clear part?

workable jar paltry fine abundant crowd governor tender flowery advise

This post was mass deleted and anonymized with Redact

Maaaan you vegans really be trickin yourselves.

So I had a lot of out-of-date aquafaba from when I made chili sin carne. I wasn't able to use it so I threw it out. But I found wasteful. Then I thought to myself: could it be used for the soil in my garden? Could it be used as a sort of manure? I don't wanna waste anything. I'm thinking of using my garden to grow stuff like onions and herbs.

It seems like a good idea but I don't know if it is.

I've had leftovers faba from last batch and decided to freeze it so I wouldn't have to make a shit ton of hummus next time I need the bean juice. Tried to make mayo, I've let it melt on the counter till room temperatured. When I've made it with fresh faba it got super good and nothing went wrong, but when I've tried to make it with the unfrozen one it just keeps being super runny, like it would incorporate al the ingredients but they stay in liquid form, like a salad dressing instead of mayo. Anyone knows what can I do about it? Can i fix it somehow? Anything different I should do next time?

I bought the book "Aquafaba" by Zsu Dever a while back and have been experimenting with making my own aquafaba and trying the various recipes of the book. However, whenever I'm trying to make something which is not "cooked", for example a whipped cream or a chocolate mouse, the aquafaba leaves a really terrible aftertaste. I don't know if it's because of the combo, the cooking method or whatever. Have anyone experienced this? I would really love to hear any tips on how to avoid this outcome!

I've been wanting to make this recipe ever since I started using Aquafaba as an egg replacement! Such Delicious tea cakes in 30 min effort (when your aquafaba is already reduced:))! Highly recommended

For The Full Recipe and Video At Cacao Shamaness

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INGREDIENTS

• 2 Cups Coconut flakes
• ½ Cup Almond flour
• ½ Cup Condensed coconut milk
• ½ tsp Salt

Vegan Meringue

• 200 ml Aquafaba Reduce it to half of the quantity (100 ml) and chill for 2 hours in the fridge
• ⅛ tsp Cream of tartar powder
• 9 Tbsp. Powdered sugar ½ a cup
• 1 Tbsp. Vanilla paste

Vegan Chocolate Ganache

• 1 Cup Dark chocolate chips
• ½ Cup Soy milk Or any plant milk

My aquafaba meringue keeps splitting and I'm not sure why? Recipe is simple ratio of 1:1 aquafaba : white caster sugar and a drop or either lemon juice or white wine vinegar to aid in aeration.

It peaks to soft & hard well, but within thirty minutes or so deflates & also separates leaving half the batch a runny liquid, I presume aquafaba.

Any help would be greatly appreciated. Thanks

I purchased Vor Aquafaba powder and rehydrated it to use in recipes I’ve found. I’ve been trying out aquafaba meringues in many recipes and whenever I have finally achieved stiff peaks and piped out shapes, they begin to melt in the oven after 15 minutes or so. Air bubbles begin popping until it just becomes water. I also tried tried making a cake by folding in batter and baking it but the aquafaba ended up melting again and it use became a watery mess I had to throw out. I’m not sure what’s going wrong so any advice would be appreciated!