How To Make Aquafaba

Ingredients

• bag of Garbanzo Beans (Chickpeas)
• Spring Water
• Sea Salt

Aquafaba is the leftover liquid from cooking chickpeas, and is commonly used as a egg replacement in certain recipes:

• 3 tbsp. aquafaba = 1 egg
• 2 tbsp. aquafaba = 1 egg white

Aquafaba can also be made into Alkaline Whipped Cream!

Directions

1. Add chickpeas and salt to a large pot, cover with spring water, and bring to a rolling boil.
2. Remove pot from heat, cover with a lid and allow to sit for 30-45 minutes.
3. Strain water off of chickpeas and place back into pot. Pour out the strained off water.
4. Add 6 cups of spring water to pot, and boil on a medium heat for 1 hour and 30 minutes, or until tender.
5. Strain chickpeas, take the strained water (which is the aquafaba) and store it in a glass jar, and let it set in the refrigerator until cool.
6. Once cool, the aquafaba should have a certain “thickness” to it and is now ready to use. If aquafaba has too much water, boil for another 10-15 minutes.