Tuesday, October 18, 2016

...Tuesdays with Julia...Aquafaba Chantilly...

...have you ever noticed that the cooking liquid for garbanzo beans (aka Chickpeas) becomes a gelatinous goo when it cools...

......it's called Aquafaba...and it's currently rocking the vegan world...
...I'll do a whole Aquafaba post soon...I was just playing around with this amazing ingredient...

...this new version of lightly whipped cream is over at The Vegan Version...

~Have a lovely day!


  1. I still haven't tried this yet--though I was part of an AF facebook group for a while. So many interesting ideas to use it in! Good work!

  2. how strange!! wonder if they have a name for the same liquid from kidney beans! love, k

    1. It is still called Aqua Faba which just loosely translated to Water of Beans. I know people use Kidney Bean AF, but since it is dark colored I haven't seen it often done as whipped topping.

  3. When I first learned of this AF thing I was hooked on the creations being shared on this Facebook group. So MANY creative culinary minds in that group. I don't know if you FB, AffectionKnit, or if your readers do, but you don't even need an account to just view the recipes, treats, info, etc. https://www.facebook.com/groups/VeganMeringue/