Making aquafaba from beans other than chickpeas opens up new flavors and textures for your cooking. You’ll find that butter, navy, or black-eyed peas work just as well, each adding their own twist to desserts or whipped toppings. Soaking them overnight boosts the liquid yield, and cooking them low and slow guarantees the best consistency. Strain it, reduce it for thickness, and store it for later—simple steps with big rewards. Ready to see how different beans can change the game?
Choosing the Right Beans for Aquafaba
Several types of beans work well for making aquafaba, but chickpeas are the go-to for most people—they’re reliable and easy to find.
When selecting the right beans for aquafaba, though, don’t stop there. Butter beans and white beans create a creamy, versatile liquid perfect for vegan baking or whipping into meringues. Navy beans and black-eyed peas also work, offering unique textures for different culinary applications.
Darker beans may add a slight hue to your dishes, so stick to low-sodium varieties should you desire neutral flavors. Experiment with different legumes—some swear by black-eyed peas for their lightness, while others prefer butter beans for their richness.
Just keep in mind, the bean you pick shapes your aquafaba’s taste and performance, so try a few to see what fits your recipes best.
Soaking Beans for Optimal Aquafaba Yield
For the best aquafaba results, start by picking beans that are fresh and uniform in size, since older or broken ones won’t soak as well.
Give them a good overnight soak in at least 2-3 cups of water per cup of beans—this softens them up and boosts your aquafaba yield later.
In case you’re short on time, warm water can speed things up, but don’t skip rinsing them afterward to keep the flavor clean.
Bean Selection Tips
Choosing the right beans and soaking them properly makes all the difference for great aquafaba. While chickpeas are popular, butter beans and white beans work just as well, offering excellent thickening properties.
Larger beans like butter beans need longer soaking for better nutrient absorption and shorter cooking time.
Here’s how to pick the best beans:
- Go for unsalted options—canned or dried beans without added salt guarantee pure flavor.
- Prioritize larger beans—butter beans yield creamier aquafaba due to their size.
- Avoid colored beans—black beans can tint your aquafaba, while white beans keep it neutral.
Soaking overnight boosts texture, but in case you’re short on time, a quick soak works too.
Just keep in mind, the right beans set the stage for perfect aquafaba every time.
Soak Time Strategies
Getting your soak time right is the secret to maximizing aquafaba yield—regardless of whether you’re in a hurry or planning ahead.
For the best results, soak your beans overnight in plenty of soaking water (at least a 3:1 ratio of water to beans) to soften them, reduce cooking time, and improve nutrient content. Should you be short on time, a 2-3 hour hot water soak works too, though the texture may not be as ideal.
Always rinse the beans after soaking to remove off-flavors and boost the final aquafaba yield. Avoid salted water—it can mess with the whipping ability.
Cooked beans from an overnight soak tend to release more aquafaba, giving you a thicker, more stable foam. Experiment to find what works best for your beans!
Water Ratio Guidelines
- Use 2–3 cups of water per 1 cup of dried beans—this gives them room to expand without drowning.
- Cook soaked beans in 3 cups of fresh water per cup of beans—this balances the texture of aquafaba and prevents it from getting too thin.
- Skip the salt—it toughens beans and hurts their emulsifying capabilities.
The optimal soaking method keeps things simple: plenty of water, no shortcuts, and patience.
Your cooking water will transform into fluffy, versatile aquafaba with minimal effort.
Cooking Techniques for Different Bean Varieties
You’ll need to adjust water-to-bean ratios depending on the type you’re cooking, as some varieties absorb more liquid than others.
Cooking times vary too, so keep an eye on softer beans like butter beans to avoid overcooking them.
Once they’re tender, strain the beans but save the aquafaba, letting it cool completely before using it for recipes.
Water-to-Bean Ratios
Getting the water-to-bean ratio right is key for making perfect aquafaba, since too much or too little water can throw off the texture and quality.
The liquid left after cooking beans is your aquafaba, so nailing the ratio guarantees you’ve got enough without diluting it.
Here’s how to get it right for different beans:
- Butter beans: Use a 3:1 ratio—3 cups of water for 1 cup of dried beans. This gives a balanced liquid for whipping.
- Navy beans: Go for 4 cups of water per 1 cup of beans—they absorb more, so you’ll need extra.
- Black beans: Stick to 2.5 cups of water per cup; their darker liquid works but might tint recipes.
Adjust ratios based on how thick you want your aquafaba.
Adjusting Cooking Times
Now that you’ve got the water-to-bean ratio down, timing plays just as big a role in getting the best aquafaba. Different beans need varying soaking and cooking times, so adjust your methods accordingly. Lentils skip soaking and cook fast—just 15-30 minutes—while kidney beans need 8 hours soaking and 1-1.5 hours cooking. Mung beans are quicker, soaking for 4-5 hours and boiling for 30 minutes.
| Bean Type | Soaking Time | Cooking Time |
|---|---|---|
| Lentils | None | 15-30 min |
| Kidney Beans | 8 hours | 1-1.5 hours |
| Mung Beans | 4-5 hours | 30 min |
Overcooking can weaken your aquafaba, so keep an eye on the clock. Smaller beans like lentils or mung beans save time, while larger ones like kidney beans need patience. Stick to these times, and you’ll nail the perfect aquafaba every time.
Strain and Cool Tips
Once your beans are cooked just right, straining and cooling the aquafaba properly makes all the difference in texture and performance. The cooking liquid holds the key to that perfect egg substitute, so handle it with care.
- Strain with care: Pour the liquid through a fine mesh strainer to remove any bean bits. This guarantees your aquafaba whips up smooth, without grittiness.
- Cool it down: Let the strained liquid chill in the fridge for at least an hour. Cooling thickens the viscosity, giving it better whipability.
- Adjust water content: Should the aquafaba feel too thin, simmer it to reduce. Too thick? Add a splash of water.
Experiment with different beans—some yield thicker textures naturally. The right strain-and-cool routine turns humble bean water into a kitchen superstar.
Straining and Collecting Aquafaba Properly
Since you’ve already cooked your beans, the next step is separating that precious aquafaba from the solids—but doing it right makes all the difference.
Use a fine mesh strainer or cheesecloth to strain the cooking liquid, ensuring no bean bits sneak in. Let the beans cool in the liquid initially—this boosts the aquafaba’s thickness and foaming ability.
Gently scoop out the beans with a slotted spoon, letting the liquid drain slowly. Should you want a stronger aquafaba, simmer the liquid to reduce it before straining.
Once collected, store it in an airtight container in the fridge for 3-4 days or freeze it in ice cube trays for later. Proper straining means better texture and performance in your recipes!
Reducing Aquafaba for Thicker Consistency
Ever questioned how to turn your aquafaba into a thicker, more powerful version of itself?
Reducing aquafaba is the key to achieving a thicker consistency, perfect for whipped applications or as an egg substitute in vegan baking.
Here’s how to do it correctly:
- Simmer gently: Pour your aquafaba into a pan and simmer on low heat. Aim for a 50% volume reduction to create a concentrated product.
- Stir occasionally: This prevents scorching and guarantees an even consistency.
- Test for readiness: Once it coats the back of a spoon, it’s properly reduced and ready to use.
This simple process transforms your aquafaba into a versatile, high-performance ingredient for all your baking needs.
Storing Aquafaba for Future Use
Should you have made a batch of aquafaba but aren’t ready to use it right away, don’t worry—you can save it for later without losing its magic.
Store it in an airtight container in the fridge for 3-4 days, or freeze it in ice cube trays for up to 2 months. Freezing keeps its consistency perfect for future recipes.
Should you desire a thicker, more flavorful aquafaba, reduce it by simmering before storing. Label containers with dates so you know what time to use it.
Should it separate in the fridge, just give it a quick whisk before adding it to your dishes. This way, you’ll always have aquafaba ready to whip up something amazing!
Adjusting Aquafaba for Sweet and Savory Dishes
Should you have ever contemplated how to modify aquafaba to accommodate both sweet and savory dishes, the positive news is it’s easier than you might believe.
Adjusting aquafaba starts with the cooking liquid—simmer it plain for sweet dishes or infuse it with herbs for savory ones. Here’s how to tailor it for any recipe:
- For sweets: Use unsalted beans or skip salt entirely to keep flavors clean. Reduce the aquafaba slightly for thicker textures in meringues or mousses.
- For savories: Simmer the liquid with garlic, thyme, or bay leaves to deepen flavors, perfect for binding veggie burgers or enriching sauces.
- Egg replacement: Stick to 3 tablespoons per egg, but tweak amounts based on desired consistency—less for light foams, more for sturdy textures.
Experiment with these tweaks to match your dish’s needs!
Experimenting With Lesser-Known Bean Varieties
Aquafaba doesn’t have to come only from chickpeas—plenty of lesser-known beans can whip up a surprising alternative.
At the time of experimenting with black beans or white beans, you’ll notice their aquafaba has unique emulsifying properties, though it could differ in color or thickness.
Try slow-cooking these beans for a more viscous liquid, perfect for recipes needing stability.
Adjust soaking methods based on the bean type; heritage varieties like cannellini beans often benefit from overnight soaking to boost their nutritious profile and aquafaba yield.
Even though you’re used to chickpeas, don’t shy away from testing adzuki or navy beans—just tweak water amounts since some yield thinner results.
The key is patience and small adjustments to find what works best for your needs.