Waste Less: Aquafaba, the liquid gold you’re probably pouring down the drain, and it’s many uses
Champagne Super Pavlova and waste less, dollar saving, protein rich, delicious recipes with chickpeas, that happen to be vegan!
There’s a good chance you’ve been throwing away one of the most versatile ingredients in your kitchen.
You know that gloopy liquid in a tin of chickpeas? The stuff we usually rinse off without a second thought? That’s aquafaba, and it turns out, it’s pretty useful.
Aquafaba (literally meaning “bean water”) is the starchy, protein rich liquid left over from cooked legumes, especially chickpeas. While it doesn’t look like much, it behaves in a way that’s oddly similar to egg whites, meaning it can be whipped, emulsified, thickened, and stabilised.
The magic lies in its protein and carbohydrate content. When you cook chickpeas, some of their starches, proteins, and soluble plant solids leach into the cooking water. This gives the liquid body and binding power. When you reduce it slightly (either during cooking or after draining), those properties become concentrated and suddenly you’ve got something that can foam up, hold air, and bring a creamy texture to all sorts of things.
It’s been used in vegan cooking for years, but honestly, it’s useful for anyone who loves to cook and wants to waste less.
You can use the liquid straight from the tin, or if you cook chickpeas from scratch, just reduce the cooking water slightly until it coats the back of a spoon (don’t skip this step, especially when making meringues!). Store it in the fridge (up to 5 days) or freeze it in ice cube trays.
There’s a detailed complete guide at the bottom of this post, with some really usefully tips on making it.
Aquafaba Champagne Super Pavlova
(Try saying that quickly!)
Recipe Serves 6–8
I served this dish during a collab diner at Restaurant Nada Comedor in Argentina. I served it with a whole bunch of native Australian berries, powders and a champagne jelly. I called it Champagne Super Pavlova as Champagne Supernova was my 4 year olds favourite song at the time. The plan was to have it blasting in the background whilst we served the dessert. Anyway, if Oasis aren’t your thing and you’d prefer your own version, once you’ve got the meringues made, simply top them with whatever tickles your fancy.
Meringue base
175 g reduced aquafaba (from 350 g aquafaba simmered down)
1 g cream of tartar (¼ tsp)
200 g caster sugar
5 g vanilla extract
8 g cornstarch + extra for dusting
Toppings
300 ml coconut cream or whipping cream
300–400 g mixed berries (e.g. strawberries, raspberries, blueberries)
Optional extras: Finger lime, Davidson plum powder, roasted bunyas, anise Myrtle powder and Champayne jelly all work a treat!
Method
Reduce aquafaba by simmering 350 g chickpea liquid until it measures 175 g. Cool completely.
Preheat oven to 125°C (or 110°C fan). Line a baking tray with parchment and dust lightly with cornstarch.
Whip cooled aquafaba with cream of tartar until soft peaks (8–10 min)
Slowly add caster sugar, 1 spoon at a time, beating until stiff, glossy peaks (5–10 min more).
Add vanilla and sift in cornstarch. Briefly beat to combine.
Spoon meringue onto tray, shaping into an 8–9 inch circle with a slight dip in the center.
Bake for 2–2.5 hours. Do not open oven.
Turn off oven, let pavlova cool inside completely (1–2 hrs or overnight).
Whip cream and vanilla to soft peaks. Keep chilled.
Top cooled pavlova with whipped cream and berries and any other topping of choice just before serving.
Aquafaba lemon Mayo (Vegan Aioli)
A creamy, rich egg free mayo that comes together in minutes, perfect for dipping, sandwiches, or drizzling over roasted veg. I sometimes add a splash of soy to the Mayonnaise too. I didn’t for this one as I’ve just ran out!
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