Can Aquafaba be frozen? - The best way

Aquafaba is the bean water that comes in canned chickpeas and is used by many vegans as a substitute for egg white in certain baking and cooking techniques. Once you understand how versatile it is, you’ll never want to waste an ounce of this handy liquid again!

If you prepare your chickpeas with dried beans, you can easily make your own aquafaba as well. But what if you have a cup, or even a liter or two, of this precious liquid and have no plans to bake in the immediate future?

Can you freeze aquafaba?  There are several ways to freeze aquafaba, but our favorite is to separate it into “egg” volumes so you can easily scoop out as much as you need when you need it. This is easily done by freezing the aquafaba in ice trays.

Let’s find out everything there is to know about freezing aquafaba and incorporating it into your cooking routine.

What is aquafaba?

When you open a can of chickpeas or any other beans, there is always a thick and not entirely clear watery liquid in which the beans are soaked. Most people take out the strainer, pour in the chickpeas, and rinse out all of this slightly viscous water before using the beans.

That liquid is aquafaba, and if you pour it down the drain, you’re missing out on a ton of potential baking hacks. The name comes from the Latin words for water, “aqua” and Jewish, “faba”.

There are so many food uses that it makes me wonder who first thought of a new protocol, but in the case of aquafaba that honor goes to a French musician who happened to be vegan and enjoyed experimenting in his kitchen.

In 2014, he realized that canned bean water had the ability to foam, and through further experimentation, he was able to put his discovery to use in recipes previously off-limits to vegans, such as meringues and mousse.

From there, another vegan foodie picked up on her enthusiasm and really turned aquafaba into an international food trend in the years that followed. He was a software engineer. This goes to show that anyone can start a revolutionary food trend in their kitchen, anytime, anywhere. You don’t have to be a classically trained chef.

As more has been discovered about this bean water, we now know that the starches from the beans that are broken down in the cooking process leach into the water, along with some protein and sugars from the beans, and the result is an excellent substitute for the simple proteins that make egg whites such good foaming agents. 

How to make your own Aquafaba

Of course, canned chickpeas and other beans are amazing time savers and really handy. But with a little forethought and planning, you can easily make your own beans for a fraction of the cost and with possibly better nutritional value.

At the very least, you’ll reduce the potential dangers of consuming food packaged in BPA-lined metal cans, not to mention the additives and preservatives sometimes used in processed foods like this.

Making your own aquafaba is as easy as making your own chickpeas from dried beans. It’s a very simple process and doesn’t require a lot of action time on your part, but it does require a lot of waiting time, so it’s a good idea to start at least the day before you need your beans or aquafaba.

Start by soaking the chickpeas . This not only speeds up the cooking process, but also helps break down some of the difficult-to-digest complex sugars that make beans the subject of many creepy nursery rhymes. To make the wait less painful, soak your chickpeas overnight, but make sure they have plenty of water to absorb and room to grow, because they will double in size, if not more.

You can let the chickpeas soak even longer, but rinse them every 8 hours or so.  The water you soak the chickpeas in is NOT aquafaba and it’s not going to do your digestive tract any favors if you drink it or try to cook with it, so don’t feel bad about pouring the soaking water down the drain. It is the cooking water that you want to retain.

When they have been soaking for at least 8 hours, you can transfer them to a large pot with enough fresh water to cover them completely.  Bring the water to a boil, and then reduce the heat to a simmer. They should cook for about 2 hours. The longer they’ve been soaking beforehand, the faster they’ll cook, but you can taste their preferred tenderness after an hour and a half.

During this time, you will need to keep an eye on them and refill the water if it gets low. You always want the beans to be completely covered.  You will probably notice a bit of foam forming on top of the water. This is completely normal and you can scoop it out to get rid of it.

When the chickpeas have a nice texture, they’re done!  Drain so that the water collects in a heat-safe container – this is the aquafaba you want to keep for your baking needs.

And that’s it. Not only do you have the makings of a delicious meal or snack, but you also have a quart or more of aquafaba to play with.

How to freeze aquafaba

If you don’t plan on using all of the aquafaba at once, don’t discard it. It freezes very well! You just have to wait for it to cool completely before transferring it to your freezer.

Here are two easy-to-remember formulas for measuring your aquafaba:

• 2 tablespoons of aquafaba = 1 egg white
• 3 tablespoons of aquafaba = 1 whole egg

To freeze in these amounts, pull out an ice cube tray. You just have to measure the right amount in each space for cubes and let them freeze well.

Once frozen, you can transfer them to a freezer-safe Ziploc bag or storage container. It’s a good idea to not only label the bag or container with the date you frozen the aquafaba, but also the amount of liquid you’ve frozen so you know exactly how much you’ll get out when you need to use it.

If you make more aquafaba before you’ve used the previously frozen batch, freeze it and store it in a separate labeled bag or container, using the oldest batch first. The aquafaba will last 3-4 months frozen this way, but after a while it will start to taste “freezer” so you should use it at the first opportunity you get.

How to defrost aquafaba

To defrost aquafaba , simply take a cube out of the freezer and let it sit in a bowl on the counter until melted. It shouldn’t take long, and it’s best not to try to microwave or cook it to thaw it, because it could change the results when you do need to use it. Let it thaw naturally.

Aquafaba uses

Aquafaba is most often used in vegan recipes that call for a substitute for egg whites, but it can also be used to replace whole eggs in many recipes and, depending on the circumstances, even dairy.

It’s popular with vegans, but it’s also a low-fat option for others looking to lighten up their baking practices, and it’s perfect for anyone with an egg allergy or intolerance.

Aquafaba responds very similarly to real egg whites.  Many traditional recipes use stabilizing ingredients like sugar and even cream of tartar to help enhance the structure and shape of your head.

The same can be done with aquafaba. In sweet recipes, use sugar. If you want to go without sugar, the acid in cream of tartar will have a similar effect without the sweetness and blood sugar spike.

Egg White Substitution

The aquafaba makes a delicious foam, just like the egg whites. Therefore, it can be used as a vegan solution to make light and airy meringues, marshmallows, pavlova, macaroni, nougats and even mousse.

You might even see certain sparkling cocktails at your favorite vegan friendly restaurant using aquafaba.

Whole Egg Replacement

One of the things that many vegans miss is creamy condiments like mayonnaise and aioli. With the aquafaba miracle and some other impressive substitutions, plant-based eaters can once again enjoy their favorite condiments, totally egg-free.

Many vegan bakers also use aquafaba to replace whole eggs in their baked goods, as it is a very egg-like binder.

vegan dairy substitution

There are many recipes that use aquafaba to replace dairy ingredients, which is not only great news for vegans, but also for the millions of lactose intolerant humans.

There are usually a few additional ingredients to use, such as oils, vinegars, and sugars, but it really depends on the recipe you’re adapting.

Health benefits of aquafaba

Aquafaba is a fantastic egg replacement for anyone who can’t get eggs in their diet, but it’s not necessarily a nutrient-dense solution, especially compared to everything in eggs.

Aquafaba is low in calories, protein, carbohydrates, and fat, and contains very few micronutrients. In most cases, aquafaba is used in cases where the egg is not the focus of the recipe, so most people aren’t making these dishes for the nutritional value of the eggs anyway. . Let’s face it, who eats pavlova for the protein?

However, it’s important to realize that while aquafaba is a great solution for enjoying a variety of foods that have traditionally been relegated exclusively to egg and dairy eaters, you’re not doing much for your health in the process.

Related questions

How long does aquafaba last in the fridge?

You should store the aquafaba similar to how you would store raw egg whites. It should keep fresh in the fridge for two to three days.

Can chickpeas be frozen?

Chickpeas freeze very well. Decant them into glass jars and, once they are completely cold, put them in the freezer. Wait until they are completely frozen before sealing them with the lids. I use normal glass jars and none have ever cracked.

What happens if you freeze the humus?

If you too have sauce left over, or if you’re leaving the house for a few days, fear not: humous freezes well, as long as you know a couple of secrets. Just follow these simple steps to freeze hummus like a pro.

• Use a container suitable for the freezer: Use a container suitable for the freezer to store the hummus in it, and check that the closure is airtight. Any air leaks can lead to flavor contamination by other odors from the freezer. Fill the container with as much sauce as you like, but leave a little room at the top because it expands when frozen. Also, try not to freeze more than 12 ounces in a container, so it thaws more evenly and quickly when you move it from the freezer to the fridge.
• Preserves Moisture: Pour a thin layer of olive oil over the hummus. Don’t use too much, because you don’t want a super oily dip when you thaw it again. This is a great trick to prevent moisture loss when freezing hummus, especially since olive oil is already an ingredient, so it won’t take away from the flavor!
• Freeze up to 4 months: May take longer, depending on how much is frozen in the container. Once the dip is thawed, stir it up! Freezing hummus can separate the oils and solids, so a good shake will help to restore the homogeneous texture and flavor.