aquafaba: meaning, definition, pronunciation and examples
Low (specialized, culinary/vegan contexts)Specialized, informal, culinary/vegan community jargon. Increasingly used in mainstream food writing.
Quick answer
What does “aquafaba” mean?
The viscous water in which legumes, especially chickpeas, have been cooked and soaked. Primarily used as an egg white substitute in vegan cooking.
Audio
Pronunciation
Definition
Meaning and Definition
The viscous water in which legumes, especially chickpeas, have been cooked and soaked. Primarily used as an egg white substitute in vegan cooking.
The term refers specifically to the starchy liquid from canned or home-cooked chickpeas (or other beans like kidney beans). It possesses unique foaming, emulsifying, and binding properties that mimic those of egg whites, making it a cornerstone ingredient in plant-based recipes.
Dialectal Variation
British vs American Usage
Differences
The word and concept are identical in both varieties. Potential minor differences in the types of canned beans most commonly used (e.g., 'chickpeas' UK vs. 'garbanzo beans' US in some contexts).
Connotations
Strongly associated with veganism, innovative cooking, and food science. Has a modern, slightly technical, and ethical connotation.
Frequency
Slightly more frequent in US contexts due to the earlier popularization of the vegan 'egg' concept there, but now common in UK vegan circles.
Grammar
How to Use “aquafaba” in a Sentence
[verb] + aquafaba (e.g., whip, drain, save, use)aquafaba + [verb] (e.g., aquafaba whips, aquafaba substitutes)[adjective] + aquafaba (e.g., leftover, reduced, canned)Vocabulary
Collocations
Examples
Examples of “aquafaba” in a Sentence
adjective
British English
- The aquafaba mousse was incredibly light.
- She specialises in aquafaba-based confectionery.
American English
- This aquafaba frosting is perfectly stable.
- He's known for his aquafaba cocktail foams.
Usage
Meaning in Context
Business
Rare. Might appear in business plans for plant-based food startups or ingredient sourcing.
Academic
Rare. Could appear in food science, nutrition, or sustainable agriculture papers.
Everyday
Common in conversations about vegan cooking, baking blogs, and recipe sharing.
Technical
Used in food technology and culinary arts contexts discussing functional plant-based ingredients.
Watch out
Common Mistakes When Using “aquafaba”
- Pronouncing it as /ˌæk.wəˈfeɪ.bə/ (incorrect vowel).
- Using it interchangeably with the cooking water from all vegetables (its specific properties come from legumes).
- Forgetting to reduce it for thicker applications, leading to runny results.
- Using salted aquafaba from canned beans in sweet recipes without accounting for the salt.
FAQ
Frequently Asked Questions
While chickpea aquafaba is most common and neutral in flavour, you can use liquid from other white beans like cannellini or kidney beans. The flavour and colour may vary slightly.
When whipped with other ingredients like sugar or vanilla, the bean flavour becomes undetectable. Plain, unwhipped aquafaba can have a slight legume taste.
Whipped aquafaba is best used immediately. It can be stored in the refrigerator for up to a day, but it will lose some volume and may become watery.
A common substitution is 3 tablespoons (45ml) of aquafaba to replace one whole egg, and 2 tablespoons (30ml) to replace one egg white. Recipes may vary.
The viscous water in which legumes, especially chickpeas, have been cooked and soaked. Primarily used as an egg white substitute in vegan cooking.
Aquafaba is usually specialized, informal, culinary/vegan community jargon. increasingly used in mainstream food writing. in register.
Aquafaba: in British English it is pronounced /ˌæk.wəˈfɑː.bə/, and in American English it is pronounced /ˌɑː.kwəˈfɑː.bə/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “The magic of aquafaba”
- “Don't pour the aquafaba down the drain!”
Learning
Memory Aids
Mnemonic
Imagine AQUA (water) from a FA(BA) (bean) can. 'Aqua from a faba bean'.
Conceptual Metaphor
LIQUID IS A TOOL/AGENT (The humble waste liquid is transformed into an active culinary agent). WASTE IS RESOURCE.
Practice
Quiz
What is the primary culinary function of aquafaba?