Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water

I have made so many recipes from this book and loved them all!! We keep going back to it again and again. I love that it not only has recipes for using the aquafaba but also includes recipes to use the chickpeas as well. The homemade aquafaba from this book works much better than canned in most cases. It is worth the time in the slow cooker to make it. Our favourites so far include: Latkes (so crisp and tasty), the waffles (light and soft but still have a great crisp texture outside), toom sauce (so garlicky and creamy), Italian dressing (the flavour is spot on and I love the texture from the sunflower seeds), Fasírt Hungarian Burger (super tasty and love the breadcrumb crust), challah and brioche (sooooo dammmn good!! Perfect for french toast and bread puddings too if you have leftovers), Falafel Döner (perfect with lots of toom on it too), and Madeleines (perfectly browned and tender, spot on flavour). This book really opened my eyes to the uses for aquafaba and showed me that I could make more than meringue cookies with them...thought those are amazing too! Definitely recommend this book to all!

Amazing book by Zsu Dever!

Very detailed instructions and lots of delicious recipes.

So far I've tried: butter, mayo, cheese, brioche, pound cake, mousse, challah, chickpea roast, brownies and donair.

All turned out great.

Expect some trial and error, as this is a new ingredient with slightly different properties.

Make sure to read book instructions and follow recipes carefully for best results.

Also watch Zsu's videos and facebook, as well Zsu is very helpful if you email her!

great book.....a vegan must read.

Well written. Had never heard of bean juice as an egg replacement before but it makes sense. I am not too keen on having to whip in a mixer for a long time, but may experiment with the blender/food processor or adding in some flax or chia gel. Although, it sounds like if you do the real process, it is a real egg replacement in baking many cookies/cakes.

I loved the layout of this cookbook. I have made many recipes and they have turned out very good.

A vegan essential. Brings top shelf dishes requiring egg whites for things like meringues, macaroons, mousse, Italian icings, etc. into the plant-based picture. Glad I snagged a copy!

Everything we have tried so far out of this book has been excellent.

This book coupled with the Facebook page, and you are on your way to amazing egg substitutions.

It’s intriguing to make different desserts or dessert accompaniments with chick pea juice that I usually throw away.

very helpful