Aquafaba gives many opportunities to the vegan, but also to all the other kitchens.

It is an excellent substitute and solution for every recipe that contains eggs or just white eggs in its original form.

It is excellent for preparing cakes, cakes, pies, pancakes, beans, ice cream.

With it, you can try many delicious delicacies based on meringue (meringue – white soup), which occupy a slow place in Italian, French and Swiss cuisine.

In addition to sweet delicacies, this liquid has wide possibilities in the preparation of salty dishes.

It is an excellent basis for making bread, salted pastries, crackers, cheese, and butter.

With it, you can prepare a delicious vegan mayonnaise.

Since the discovery of aquafaba, up to now lovers of healthy nutrition tirelessly explore its possibilities in culinary art, resulting in numerous delicious recipes.

For this occasion, we selected three delicacies that are easy and quick to prepare.

  1. Chocolate aquafaba mousse


125 ml aquafaba of legumes

100 g of dark chocolate (melted)

1 to 2 teaspoons of Stevia

1 palm of the Himalayan salt



Dip the chocolate with steam.

Mix the brine liquid until you get a solid foam.

Add stevia and salt firmly to the foam and mix for another 15 seconds.

Finally, slowly, gently, with a spatula or spoon (not a mixer), mix the melted chilled chocolate.


  1. Strawberry ice cream


2 cups aquafaba of legumes

2 cups of frozen strawberries (or other fruit)

½ cup of honey (instead of honey you can use another natural sweetener as desired)


Mix aquafaba at medium speed for about 20 minutes.

If you feel that after twenty minutes of foam is not strong enough, mix it for a while.

Put berries or some other fruit into the blender and mix until the mixture becomes smooth.

Add honey and mix for a few more moments.

Stir the mixture of fruits and honey in aquafab, so gently stir until all the ingredients are seated together.

Pour the mixture into the prepared container and place it in the freezer.

After the ice cream begins to clump, stir it gently and then return it to the freezer to freeze completely.

When serving ice cream you can decorate with strawberries or whole strawberries.


  1. Hard aquafaba cheese


¼ cups of Indian nuts (soaked overnight or boiled for 15 minutes)

1 cup aquafaba (preferably of chickpeas or some other light bean)

2 tablespoons of tapioca starch

2 soup spoons psyllium husk

1 tablespoon of lemon juice

1 teaspoon of yeast

¾ teaspoons of Himalayan salt

6 soup spoons of coconut oil (in liquid form)


Put Psyllium scales in the water and let it stand for half an hour.

Place Aquafabu and soft nuts in the blender and mix until the mixture becomes smooth.

If necessary, rub the mixture through the sieve to eliminate the possible pieces of nuts.

Add the mixture to the blender, add tapioca starch, lemon juice, yeast and salt and stir everything.

After that, add gelatin from psyllium powder and coconut oil and mix for a few minutes at the lowest speed.

Pour the mixture into the bowl and stir gently, so that tapioca starch is activated.

When the temperature reaches 170 ° C, the mixture should already become shiny and smooth, then remove from the fire.

Pour in the desired mold and leave in the refrigerator to cool down well.