36+ Gluten-Free Aquafaba Recipes to Elevate Your Plant-Based Cooking

Aquafaba, the liquid leftover from cooking beans or legumes, has recently taken the culinary world by storm.

This plant-based wonder is a game-changer for those seeking egg-free alternatives, especially for people following a gluten-free lifestyle.

Whether you’re baking cookies, making creamy sauces, or whipping up a fluffy meringue, aquafaba has proven itself as an incredible substitute for eggs and dairy.

With its versatility and unique properties, it’s no surprise that aquafaba is now a staple ingredient in many gluten-free kitchens.

In this article, we’ve compiled 36+ gluten-free aquafaba recipes that showcase the full potential of this incredible ingredient.

From savory dishes to indulgent desserts, you’ll discover a variety of creative ways to incorporate aquafaba into your meals, all while keeping things gluten-free.

Get ready to experiment, bake, and cook up a storm with these delicious and innovative recipes!

36+ Gluten-Free Aquafaba Recipes to Elevate Your Plant-Based Cooking

Aquafaba is not just a trend—it’s a sustainable, healthy, and creative ingredient that’s here to stay.

For those following a gluten-free diet or anyone simply looking to try something new, these 36+ gluten-free aquafaba recipes will open up a world of culinary possibilities.

Whether you’re looking to whip up a delicious meringue, make a rich chocolate mousse, or even create gluten-free bread, aquafaba is your secret ingredient.

Start experimenting and enjoy the endless possibilities this magical liquid has to offer!

Aquafaba Meringue Cookies

Meringue cookies made with aquafaba offer a light and crispy texture, perfect for those craving a gluten-free, egg-free treat. These cookies are simple to make, and the aquafaba whips into stiff peaks that mimic the fluffiness of egg whites, resulting in a delicate, melt-in-your-mouth meringue.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, use an electric mixer to beat the aquafaba and cream of tartar on medium-high speed until stiff peaks form, about 10-12 minutes.
3. Gradually add the powdered sugar, 1 tablespoon at a time, while continuing to beat the mixture until it forms glossy peaks.
4. Gently fold in the vanilla extract.
5. Using a spoon or piping bag, drop spoonfuls of the meringue onto the prepared baking sheet, spacing them about an inch apart.
6. Bake for 1.5 to 2 hours, or until the cookies are dry to the touch and easily peel off the parchment paper.
7. Let the meringues cool completely on the sheet before serving.

These meringue cookies have a light, airy crunch that is perfect for a sweet snack. You can customize them with food coloring or even dip them in melted chocolate for an extra touch of sweetness. They store well in an airtight container for up to a week.

Aquafaba Chocolate Cake

A decadent chocolate cake made with aquafaba instead of eggs, making it the perfect gluten-free and egg-free dessert for all occasions. This rich and moist cake is a crowd-pleaser, delivering all the flavor and texture you’d expect from a traditional cake without any of the allergens.

Ingredients:

• 1 cup aquafaba (liquid from canned chickpeas)
• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup vegetable oil
• 1/2 cup hot water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the aquafaba, vanilla extract, almond milk, and vegetable oil until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Slowly add the hot water to the batter, mixing until it becomes a thin, pourable consistency.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This aquafaba chocolate cake is moist, tender, and rich in flavor. It’s a perfect dessert for anyone with gluten or egg sensitivities, and its deep chocolate taste is sure to satisfy any sweet tooth. For an extra indulgence, top it with a dairy-free frosting or dust with powdered sugar before serving.

Aquafaba Vegan Macaron Shells

Aquafaba can be used to create delicate, airy macaron shells, perfect for a gluten-free and egg-free version of this French delicacy. The shells are slightly crisp on the outside and chewy on the inside, ready to be filled with your favorite filling for a delicious treat.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/2 teaspoon cream of tartar
• 1 cup powdered sugar
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• Food coloring (optional)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean bowl, beat the aquafaba and cream of tartar on medium-high speed until soft peaks form, about 5 minutes.
3. Gradually add the granulated sugar, 1 tablespoon at a time, until the mixture forms stiff peaks.
4. Sift the almond flour and powdered sugar together to remove any lumps, then gently fold it into the aquafaba mixture. Be careful not to deflate the mixture too much.
5. If desired, add a few drops of food coloring and gently fold it in.
6. Transfer the mixture to a piping bag and pipe small circles (about 1-inch in diameter) onto the prepared baking sheet.
7. Tap the baking sheet on the counter to remove any air bubbles, then let the macarons sit at room temperature for 30-60 minutes, or until they form a skin on top.
8. Bake for 15-18 minutes, or until the shells easily peel off the parchment paper.
9. Let the macarons cool completely before filling them with your desired filling (such as a dairy-free buttercream or jam).

These macarons made with aquafaba are just as delightful as their egg-based counterparts, offering a light, airy bite and a sweet, delicate flavor. Perfect for any special occasion or a refined dessert table, these gluten-free and egg-free macarons are sure to impress.

Aquafaba Pancakes

Fluffy and light, these aquafaba pancakes are perfect for a delicious gluten-free, egg-free breakfast. Aquafaba replaces eggs in this recipe, providing a similar texture without the need for any animal products, making it ideal for vegans or those with egg allergies.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any non-dairy milk)
• 2 tablespoons melted coconut oil (or vegetable oil)

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the aquafaba, almond milk, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for another 1-2 minutes, or until golden brown.
6. Serve hot with maple syrup, fresh fruit, or your favorite toppings.

These pancakes are light, fluffy, and full of flavor, making them a great choice for breakfast or brunch. The aquafaba ensures a tender texture, while the slight sweetness from the sugar pairs beautifully with the rich maple syrup. They also freeze well, so you can make a big batch and enjoy them throughout the week.

Aquafaba Chocolate Mousse

This silky, rich chocolate mousse made with aquafaba is a decadent dessert that’s both vegan and gluten-free. The whipped aquafaba helps create an airy texture, making this mousse a perfect treat for chocolate lovers.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 200g dark chocolate (vegan, 70% cocoa or higher)
• 2 tablespoons powdered sugar (optional)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a heatproof bowl, melt the chocolate over a double boiler or in the microwave, stirring frequently until smooth. Let it cool slightly.
2. In a separate bowl, beat the aquafaba and a pinch of salt using an electric mixer on medium-high speed until stiff peaks form, about 7-10 minutes.
3. If you want a sweeter mousse, add the powdered sugar and vanilla extract to the whipped aquafaba and continue beating until fully incorporated.
4. Gently fold the melted chocolate into the whipped aquafaba until combined. Be careful not to deflate the mousse.
5. Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours or until set.
6. Serve chilled with whipped cream or fresh berries on top.

This chocolate mousse is luxuriously smooth and light, with a perfect balance of sweetness and richness. Aquafaba creates a texture that is both fluffy and creamy, making this a dessert that will impress even the most discerning chocolate lovers. It’s an ideal way to satisfy a chocolate craving while keeping things vegan and gluten-free.

Aquafaba Creamy Hummus

Aquafaba is an excellent addition to hummus, creating an extra creamy texture without the need for additional oils. This version is smooth, velvety, and packed with flavor, making it perfect for dipping or spreading on sandwiches.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and a pinch of salt.
2. Add the aquafaba and blend until smooth and creamy. If needed, add more aquafaba to reach your desired consistency.
3. Taste and adjust the seasoning with additional salt or lemon juice, if necessary.
4. Transfer the hummus to a serving dish and drizzle with a bit of olive oil. Garnish with fresh parsley or additional spices, if desired.
5. Serve with fresh vegetables, pita bread, or crackers.

This aquafaba-enhanced hummus is incredibly creamy and smooth, with just the right balance of tangy and savory flavors. The aquafaba adds an extra layer of richness, making it perfect for those who prefer a smoother texture in their hummus. It’s an excellent addition to any party platter or as a healthy snack.

Aquafaba Vegan Mayonnaise

This vegan mayo made with aquafaba is creamy, tangy, and incredibly easy to whip up. It’s the perfect alternative to store-bought mayonnaise, offering the same texture and flavor without any eggs or dairy.

Ingredients:

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup vegetable oil (or any neutral oil)
• Salt to taste
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. In a blender or food processor, combine the aquafaba, Dijon mustard, and apple cider vinegar.
2. While the blender is running, slowly drizzle in the oil until the mixture emulsifies and thickens, about 1-2 minutes.
3. Add salt to taste, and if you like, incorporate garlic powder or other seasonings for extra flavor.
4. Transfer the mayonnaise to a jar and refrigerate. It will thicken further as it chills.
5. Use within 1-2 weeks.

This homemade aquafaba mayo is creamy and versatile, perfect for slathering on sandwiches, adding to potato salad, or as a dip for veggies. The tanginess from the vinegar pairs beautifully with the creamy texture, and you can easily adjust the seasoning to suit your taste.

Aquafaba Vegan Lemon Bars

These vegan lemon bars are tangy, sweet, and have a perfect custardy texture, thanks to the magic of aquafaba. The aquafaba helps create a silky-smooth filling that complements the buttery, gluten-free crust.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 cup gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. In a bowl, combine the flour, powdered sugar, and salt. Add the melted coconut oil and stir until the mixture becomes crumbly.
3. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes, or until lightly golden.
4. While the crust is baking, whisk together the aquafaba, lemon juice, granulated sugar, cornstarch, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
5. Pour the lemon filling over the baked crust and bake for an additional 20-25 minutes, or until the filling is set.
6. Let the bars cool completely before slicing and serving.

These vegan lemon bars are the perfect combination of tangy lemon flavor and smooth texture, all while being egg and gluten-free. The aquafaba gives the filling its velvety consistency, while the sweet crust balances out the tartness of the lemon. They’re an ideal treat for any occasion!

Aquafaba Smoothie Bowl Topping

Aquafaba can also be whipped up to make a light, fluffy topping for smoothie bowls. This simple yet creative way of using aquafaba adds texture and a touch of sweetness without dairy or eggs.

Ingredients:

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, use an electric mixer to whip the aquafaba until it forms stiff peaks, about 5-7 minutes.
2. Add the maple syrup and vanilla extract, and continue whipping until incorporated.
3. Spoon the whipped aquafaba onto your smoothie bowl as a fluffy topping.

This aquafaba topping adds a light and airy element to your smoothie bowl, balancing out the richness of the fruit or yogurt base. It’s a fun and unique way to enhance your smoothie bowl with a little extra sweetness and texture.

Aquafaba Vegan Chocolate Chip Cookies

These chocolate chip cookies made with aquafaba are chewy, soft, and packed with rich chocolate flavor. Aquafaba replaces the eggs, helping to achieve a tender texture, while maintaining the classic taste of a traditional cookie.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the aquafaba, melted coconut oil, brown sugar, granulated sugar, and vanilla extract.
4. Slowly combine the wet ingredients with the dry ingredients, stirring until well mixed.
5. Fold in the chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These aquafaba chocolate chip cookies are chewy, with just the right amount of sweetness and gooey chocolate. They are the perfect treat for anyone with gluten or egg allergies, offering a classic comfort food experience without compromising flavor.

Aquafaba Vegan Ice Cream

Aquafaba makes an excellent base for a creamy, dairy-free ice cream that’s both smooth and indulgent. This simple recipe lets you customize your ice cream flavor while keeping it vegan and gluten-free.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a mixing bowl, whisk together the aquafaba and maple syrup (or agave nectar) until combined.
2. Slowly add the coconut milk and vanilla extract, and whisk until fully incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
4. If you don’t have an ice cream maker, transfer the mixture to a shallow dish and freeze. Stir every 30 minutes for about 3-4 hours to break up ice crystals and achieve a creamy texture.
5. Once the ice cream is churned or frozen to your desired consistency, transfer it to an airtight container and freeze until firm.
6. Serve and enjoy!

This aquafaba-based vegan ice cream is incredibly creamy, with a rich coconut flavor and a smooth, silky texture. Whether you keep it simple with vanilla or mix in your favorite add-ins like chocolate chips or fruit, it’s a perfect treat for anyone looking for a dairy-free alternative.

Aquafaba Vegan Scrambled Eggs

Aquafaba can be transformed into a light, fluffy scrambled egg replacement. This recipe is ideal for vegans or those with egg allergies, offering the same texture and flavor as traditional scrambled eggs.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 tablespoon olive oil or coconut oil
• 1/4 teaspoon turmeric (for color)
• Salt and pepper, to taste
• Fresh chives or parsley (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat.
2. In a bowl, whisk the aquafaba with turmeric, salt, and pepper until slightly frothy.
3. Pour the aquafaba mixture into the hot skillet and cook, stirring constantly, until it begins to set and form soft curds.
4. Continue cooking for 3-4 minutes, stirring occasionally, until the aquafaba is fully cooked and resembles scrambled eggs.
5. Garnish with fresh herbs, if desired, and serve immediately.

These aquafaba scrambled eggs have a soft, tender texture, and the turmeric gives them a yellow hue similar to traditional scrambled eggs. They’re a great protein-rich breakfast option that’s vegan and gluten-free, and they pair well with toast, veggies, or avocado.

Aquafaba Vegan Brownies

These decadent vegan brownies, made with aquafaba, are rich, fudgy, and indulgent. The aquafaba replaces the eggs, giving them a moist, dense texture, while the chocolate provides deep flavor in every bite.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
2. In a bowl, whisk together the aquafaba, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
3. In another bowl, combine the flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
8. Let the brownies cool in the pan before slicing and serving.

These aquafaba brownies are perfectly fudgy and rich, with a gooey interior and a crisp exterior. They are ideal for anyone looking for a gluten-free, egg-free dessert that still delivers the chocolatey goodness of traditional brownies.

Aquafaba Vegan Chocolate Pudding

This rich and velvety chocolate pudding is made with aquafaba, creating a smooth, dairy-free dessert that satisfies any chocolate craving. It’s a perfect treat for vegans or anyone avoiding dairy and eggs.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine the almond milk, cocoa powder, maple syrup, and a pinch of salt over medium heat. Stir until the mixture is smooth and heated through.
2. In a separate bowl, whisk the aquafaba until stiff peaks form, about 5-7 minutes.
3. Slowly add the whipped aquafaba to the chocolate mixture, folding it in gently until fully combined.
4. Continue to cook the pudding mixture for an additional 2-3 minutes, stirring occasionally.
5. Remove from heat and pour the pudding into serving dishes. Refrigerate for at least 2 hours to allow it to set.
6. Serve chilled with whipped cream, berries, or a sprinkle of cocoa powder.

This aquafaba chocolate pudding is smooth, creamy, and rich in flavor. It’s a perfect dessert to make ahead, as it thickens beautifully and can be enjoyed after a meal or as a midnight snack. The whipped aquafaba adds airiness, creating a texture that’s light yet indulgent.

Aquafaba Vegan Frittata

This aquafaba-based vegan frittata is a hearty, protein-rich meal that’s perfect for brunch or lunch. The texture is fluffy, and the flavor can be customized with your favorite vegetables, making it a versatile and satisfying dish.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup chickpea flour
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup mixed vegetables (such as spinach, mushrooms, and bell peppers)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or baking pan with olive oil.
2. In a large mixing bowl, whisk together the aquafaba, chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until smooth.
3. Heat olive oil in a skillet over medium heat and sauté the mixed vegetables for about 5 minutes, or until softened.
4. Pour the aquafaba mixture over the vegetables and stir to combine.
5. Transfer the skillet to the oven and bake for 25-30 minutes, or until the frittata is set and slightly golden on top.
6. Let it cool for a few minutes before slicing and serving.

This aquafaba vegan frittata is packed with flavor and a perfect addition to any meal. The aquafaba creates a light and airy texture, while the chickpea flour gives it a hearty, protein-rich base. It’s great for meal prep or as a quick, satisfying meal.

Aquafaba Vegan Meringues

These delicate, crispy meringues made with aquafaba are perfect for any occasion. The aquafaba mimics egg whites, creating light and crunchy meringues that are completely vegan and gluten-free.

Ingredients:

• 3/4 cup aquafaba (liquid from canned chickpeas)
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the aquafaba and cream of tartar with an electric mixer until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.
4. Add the vanilla extract and salt and beat until fully incorporated.
5. Spoon or pipe the meringue mixture onto the prepared baking sheet in small, uniform shapes.
6. Bake for 1.5 to 2 hours, or until the meringues are crisp and dry on the outside. Turn off the oven and let the meringues cool inside for an additional hour.
7. Store in an airtight container.

These aquafaba meringues are crisp, light, and melt-in-your-mouth delicious. They can be enjoyed on their own or used as a topping for pies or cakes. Aquafaba is an incredible egg alternative that allows for a truly delightful, dairy-free treat.

Aquafaba Vegan Mayonnaise with Garlic and Herbs

This creamy, garlicky, herb-infused vegan mayo is made with aquafaba, giving it a fluffy texture that is perfect for sandwiches, wraps, and dips. It’s a flavorful, customizable condiment that’s a great addition to your plant-based recipes.

Ingredients:

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (thyme, oregano, or rosemary)
• Salt and pepper, to taste

Instructions:

1. In a blender or food processor, combine the aquafaba, Dijon mustard, and apple cider vinegar.
2. While blending, slowly drizzle in the olive oil until the mixture emulsifies and thickens.
3. Add the garlic powder, dried herbs, salt, and pepper, and blend until smooth.
4. Transfer the mayo to a jar and refrigerate for at least 1 hour to allow the flavors to develop.
5. Use within 1-2 weeks.

This herby and garlicky vegan mayonnaise has a smooth, rich texture, making it perfect for all your dipping and spreading needs. The aquafaba creates a light but creamy base, which, combined with the herbs and garlic, makes this mayo a flavorful addition to any dish.

Aquafaba Vegan Carrot Cake

This moist, spiced carrot cake made with aquafaba is a great way to enjoy a classic dessert without eggs or dairy. The aquafaba helps keep the cake light and fluffy, while the rich spices and carrot add depth of flavor.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the aquafaba, brown sugar, maple syrup, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated carrots.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving. You can frost it with vegan cream cheese frosting if desired.

This carrot cake is light, spiced, and naturally sweetened, with the aquafaba providing moisture and a soft crumb. It’s a perfect dessert for any occasion, offering a vegan alternative that still captures all the flavors of a classic carrot cake.

Aquafaba Vegan Banana Bread

Aquafaba helps create a wonderfully moist and fluffy banana bread without the need for eggs. This recipe combines the natural sweetness of bananas with the lightness of aquafaba, resulting in a comforting and satisfying treat.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 3 ripe bananas, mashed
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas and mix in the melted coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the aquafaba and mix until smooth.
6. If desired, fold in the chopped walnuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
8. Let the bread cool before slicing and serving.

This aquafaba banana bread is wonderfully soft and moist with a subtle sweetness from the ripe bananas. It’s a perfect breakfast treat, afternoon snack, or dessert. Plus, it’s an excellent way to use up overripe bananas!

Aquafaba Vegan Caesar Dressing

This creamy, tangy Caesar dressing made with aquafaba is perfect for salads or as a dip. The aquafaba adds a velvety smooth texture without any dairy, making this a great vegan alternative to traditional Caesar dressing.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon capers, chopped
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup olive oil

Instructions:

1. In a food processor or blender, combine the aquafaba, Dijon mustard, lemon juice, capers, nutritional yeast, garlic powder, salt, and pepper.
2. With the blender running, slowly drizzle in the olive oil until the dressing emulsifies and thickens.
3. Taste and adjust seasoning as needed.
4. Serve immediately over salad, or refrigerate for up to 1 week.

This vegan Caesar dressing is creamy, tangy, and packed with flavor. The aquafaba ensures a smooth and rich texture, while the capers and nutritional yeast provide the classic Caesar flavor. It’s perfect for tossing with romaine lettuce or drizzling over roasted vegetables.

Aquafaba Vegan Chocolate Cake

This rich, moist chocolate cake made with aquafaba is a perfect treat for any occasion. The aquafaba helps create a light and airy texture, while the deep chocolate flavor makes it irresistible.

Ingredients:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 1/2 cups gluten-free all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup almond milk (or any non-dairy milk)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix the aquafaba, oil, vanilla extract, almond milk, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool before frosting or serving.

This chocolate cake is moist, fluffy, and rich, with a deep chocolate flavor that will satisfy any sweet tooth. The aquafaba ensures a light texture, making it perfect for a birthday or special celebration.

Note: More recipes are coming soon