I love making pretzels, and everyone loves eating them! While making fresh pretzels might seem intimidating at first, once you get the twisting, shaping, and boiling parts down, it's pretty foolproof. Even if your pretzel twisting skills aren't quite perfect yet, no one will complain about a "rustic" pretzel. This soft pretzel recipe is naturally […]
Vegan Aquafaba Recipes
Aquafaba, or the liquid from a can of chickpeas, can be used in vegan and egg-free cooking and baking as an egg replacer. It's most notably used as a vegan meringue for meringue cookies or lemon meringue pie, but it can be used as an egg replacer in many different applications. Aquafaba makes it possible to make a vegan Royal Icing for cookie decorating and gingerbread houses.
These vegan aquafaba recipes utilize aquafaba in creative ways. From breakfast to savory to sweet, you'll have fun experimenting with this ingredient.
Where to get started? Try my Tomato Basil & Mozzarella Vegan Crepes, Meringue Succulent Cupcakes, or Vegan Lucky Charms!
You can even use aquafaba as an egg white replacer in cocktails—try a Whiskey Sour or Thyme Gin Fizz.
Vegan Potato Pancakes with Wild Blueberry Apple Chutney
These vegan potato pancakes (or latkes) with homemade blueberry apple chutney are made with aquafaba instead of egg, and so easy to make for Mother's Day brunch or Hanukkah.
Vegan Aquafaba Mayo (Make it in a Blender!)
This egg free and vegan aquafaba mayo is made in a blender and can be used for sandwiches, salads, and dressings. The aquafaba has similar properties to egg whites and emulsifies with the oil when blended.
Vegan Marzipan Recipe with Aquafaba
This vegan marzipan recipe is quick and easy and tastes sweet and nutty. It can be used just like traditional marzipan—in cookies, candy, baking, for marzipan fruits, or even as a replacement for fondant. Marzipan typically calls for egg whites, but this version uses aquafaba, the liquid from a can of chickpeas. Jump to:🥘 Ingredients🔪 […]
Cranberry Vanilla Tea Apple Crepes
Now that autumn is winding down and December is here, several layers of blankets and piping hot beverages sounds like the perfect way to spend leisurely weekend mornings. One of my favorite parts of those slower mornings is getting up early, and making a giant, time-consuming breakfast while sipping coffee over the stove. I’ll often […]
Vegan Gin Fizz with Thyme Simple Syrup
This vegan gin fizz is bright and lemony with an herbal flavor from the thyme simple syrup. The recipe calls for aquafaba instead of egg whites to create the top layer of foam. Jump to:🍋 Ingredients🔪 Instructions📋 Variations💭 Tips💬Comments This gin fizz is a smooth, delectable drink to enjoy on a summer evening. The herbal […]
Pi Day: Vegan Lemon Meringue Pie
It's Pi Day, and vegan meringue broke the internet. Therefore, I bring you vegan lemon meringue pie! <<<[wprm-recipe-jump]>>> Vegan Meringue I heard about the infamous chickpea-based meringue over the past few weeks on Facebook and blogs (like révolution végétale) and filed away the idea for future experiments. Pi Day seemed like the perfect time to […]
Vegan Lucky Charms
Reporting back with another vegan meringue development: you can make vegan Lucky Charms out of a can of freakin' chickpeas and it's blowing my mind. When I made Lemon Meringue Pie and a test batch of meringue cookies over the weekend, my first thought was, "oh shit, this tastes like Lucky Charms marshmallows!" I waited […]
Mini S'mores Pie
On this episode of Vegan Meringue Adventures: Mini S'mores Pies! After making Lemon Meringue Pie and Vegan Lucky Charms, S'mores Pie was next on my list. These mini pies have a soft graham cracker crust, a chocolate filling somewhere between pudding and ganache, and toasted marshmallow fluff. The recipe is really a group effort and […]
Oreo Cheesecake with Speculoos Cookie Crust
Today's Vegan MoFo theme is "focus on a nutrient" so I, uh, made Oreo cheesecake with speculoos cookie crust and aquafaba marshmallow topping. I'm sure there's AT LEAST one nutrient in here. We'll go with "sugar." Not only is this cheesecake filled with Oreos and real vanilla bean paste, in addition, the crust is made […]
Mini Florida Key Lime Pies
Although it's two days after Pi Day, I think it takes more than a day to fully appreciate pi(e). I was in the kitchen making these mini key lime pie on Monday, and continued yesterday with a strawberry cheesecake using the leftover ingredients. Key lime pie using actual key limes is a ton of work […]
Tiramisu with Homemade Ladyfingers and Cashew Mascarpone
The magic of aquafaba is at it again! This vegan tiramisu recipe is made with homemade ladyfingers made with aquafaba instead of egg whites, cultured cashew mascarpone, and coconut cream. Save for the non-dairy yogurt used to culture the mascarpone, every ingredient in this dessert is made from scratch (you'll need 2 days for prep, so […]
Tomato, Basil, and Mozzarella Savory Crepes
When I lived in Milwaukee, WI while I was going to school, I would get vegan crepes at a little food cart called Satellite Crepes. They set up at farmers markets around the city throughout the spring and summer. In addition to the traditional egg-laden, meaty offerings, they served vegan crepes and gluten-free crepes! While […]
Aquafaba Whiskey Sour
If you'd like to enjoy a classic Whiskey Sour, but you're vegan, have an egg allergy, or maybe just not too keen on the idea of drinking an aerated raw egg white, this cocktail recipe is for you! Traditionally, the egg white in whiskey or bourbon sours is shaken, creating a layer of froth atop […]
Pretzel Crust Pizza Party!
After making so much homemade vegan cheese, it only made sense to have a vegan pizza party! Rather than hoard the 5 containers of homemade fresh mozzarella, I shared some with friends and shredded plenty more on pizza. For this pizza party, I decided to try out a pizza recipe that's been on my to-do […]
Italian Rainbow Cookies
The end of October—and Vegan MoFo—is nigh. To be honest, I'm looking forward to making some simple, vegetable-forward food for a while after cooking so many decadent dinners and desserts for the past few weeks. And eating out and restaurants and events. But it's still October, so bring on the dinners, desserts, and Halloween candy! […]
Vegan Stollen with Marzipan Filling
Stollen: a booze-soaked fruit-filled German yeast bread with a powdered sugar coating and a sweet marzipan center, weighing approximately 100 pounds and eaten during Christmastime. Not to be confused with the less-coveted fruitcake, this dense, sugary treat is toothsome and bursting with flavor. Each loaf of this bread with a rich history is meant to […]
Halloween Lucky Charms
Happy Halloween (Cereal)! It's the best time of year! I could, however, do without the fact that it's supposed to snow in Chicago on Halloween. But on the bright side, it's an excuse to stay in, have a warm dinner, and then snuggle up and eat a bunch of candy (and if you want to […]
Royal Icing
If you've ever admired those glossy, intricately-patterned cookies that look like a tiny piece of art, or watched a video in Instagram of meticulous decorating, you're familiar with royal icing. It's beyond simple to make, and once you have the icing, you can adjust the consistency and dye it all kinds of colors to create […]
Easy Vegan Sugar Cookie Recipe
These vegan sugar cookies are egg-free and dairy-free and so easy to whip up for decorating! They make perfect cutout cookies for Christmas. <<< [wprm-recipe-jump] >>> Making sugar cookies is an essential activity around Christmas or just throughout the winter. You can make the designs anywhere from simple to intricate, and they are delicious either […]
Homemade Hawaiian Bread
Remember King's Hawaiian Bread, you know, this stuff? If you're vegan and used to love Hawaiian bread, you'll know that it's full of eggs. This makes creating a homemade Hawaiian bread quite difficult, and a vegan version almost impossible. I really enjoyed it before I became vegan, and didn't even try to make an egg-free […]
Succulent Cupcakes
These meringue succulent cupcakes are made with chocolate cupcake "dirt", topped with vegan aquafaba meringue succulents, and served in little terracotta pots. They make a great dessert for spring or summer parties, and your guests can take home the pots to reuse for real plants. Here's a new aquafaba meringue project to try out just […]
Homemade Pretzel Buns
These vegan pretzel buns are golden, chewy, and topped with coarse pretzel salt. They make any burger or sandwich taste better! Jump to:🍞 Making the dough💭 Tips🧊 Serving and storage💬Comments Pretzel buns are my absolute favorite type of bun. They're soft but chewy, and have more flavor than a regular wheat bun. Unfortunately, the pretzel […]
Vegan Rainbow Gnocchi with Sweet Potato, Spinach & Tomato
This vegan gnocchi is made with Yukon gold potatoes and sweet potatoes, and dyed with spinach and tomato for an all-natural rainbow of pasta! Jump to:🌈 Pride Pasta🥗 Menu🥔 Ingredients🔪 Instructions🧊 Freezing Instructions🥟 Cooking instructions💬Comments 🌈 Pride Pasta This recipe is part of a collaboration I'm doing with Robin of Vegan Dollhouse for Pride month […]