20 Fluffy Aquafaba Recipes for Vegan Delights

Forget everything you thought you knew about vegan baking limitations! Aquafaba—that magical liquid from canned chickpeas—is here to transform your plant-based kitchen with incredible fluffiness. From dreamy meringues to cloud-like pancakes, these 20 recipes will amaze you with their lightness and versatility. Get ready to whip up some seriously impressive vegan delights that will have everyone asking for your secret!

Vegan Aquafaba Meringue Cookies

Skip the eggs and whip up magic! Seriously, these vegan meringue cookies use chickpea liquid for cloud-like peaks. Sweet, crispy, and totally plant-based perfection.

Ingredients

For the aquafaba meringue:
– 1/2 cup aquafaba (liquid from 1 can chickpeas)
– 1/4 tsp cream of tartar
– 3/4 cup granulated sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Pour 1/2 cup aquafaba into a completely grease-free stand mixer bowl.
3. Add 1/4 tsp cream of tartar to stabilize the aquafaba.
4. Whip on medium-high speed for 2 minutes until foamy.
5. Gradually sprinkle in 3/4 cup granulated sugar while whipping continuously.
6. Continue whipping for 10-12 minutes until stiff, glossy peaks form.
7. Gently fold in 1 tsp vanilla extract with a spatula.
8. Transfer meringue to a piping bag fitted with a star tip.
9. Pipe 1.5-inch swirls onto prepared baking sheets, spacing them 1 inch apart.
10. Bake at 200°F for 90 minutes until crisp and easily lift off parchment.
11. Turn off the oven and let cookies cool inside for 1 hour to prevent cracking.
12. Store in an airtight container at room temperature for up to 2 weeks.

Outrageously light and shatteringly crisp, these cookies deliver pure vanilla sweetness with an airy melt-in-your-mouth texture. Crush them over dairy-free ice cream for an instant dessert upgrade, or package in cellophane bags for thoughtful edible gifts.

Chocolate Aquafaba Mousse

Need a dairy-free dessert that feels decadent? This chocolate aquafaba mousse whips up light, airy, and intensely chocolatey—no eggs or cream required.

Ingredients

• For the mousse base:
  • 1/2 cup aquafaba (liquid from 1 can chickpeas)
  • 1/4 cup granulated sugar
  • 1/2 tsp cream of tartar
• For the chocolate mixture:
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Pour aquafaba into a clean, dry mixing bowl.
2. Add cream of tartar to the aquafaba.
3. Whip on medium-high speed for 2 minutes until foamy.
4. Gradually add sugar while whipping continuously.
5. Continue whipping for 5–7 minutes until stiff peaks form—tip: the meringue should hold its shape when the whisk is lifted.
6. Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
7. Stir vanilla extract and salt into the melted chocolate.
8. Cool the chocolate mixture for 3–4 minutes until warm but not hot.
9. Gently fold one-third of the whipped aquafaba into the chocolate to lighten it.
10. Fold in the remaining aquafaba in two additions until no white streaks remain—tip: use a spatula and fold gently to keep the air in.
11. Divide the mousse evenly among 4 serving glasses.
12. Refrigerate for at least 2 hours, or until set—tip: cover with plastic wrap to prevent a skin from forming.

Outrageously smooth and rich, this mousse delivers a cloud-like texture with deep chocolate flavor. Serve it topped with fresh berries, shaved chocolate, or a sprinkle of sea salt for an elegant finish that belies its simple ingredients.

Fluffy Aquafaba Pancakes

Kickstart your morning with these game-changing vegan pancakes that defy all expectations. Whip aquafaba into stiff peaks for incredible fluffiness that rivals traditional buttermilk versions. Get ready for the lightest, airiest stack you’ve ever flipped.

Ingredients

For the aquafaba base:

– 1/2 cup aquafaba (liquid from canned chickpeas)
– 1/4 tsp cream of tartar

For the dry ingredients:

– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 2 tsp baking powder
– 1/4 tsp salt

For the wet ingredients:

– 3/4 cup unsweetened almond milk
– 1 tbsp vegetable oil
– 1 tsp vanilla extract

Instructions

1. Pour aquafaba and cream of tartar into a clean, dry mixing bowl.
2. Whip with electric mixer on high speed for 3-4 minutes until stiff peaks form that hold their shape when you lift the beaters.
3. Combine flour, sugar, baking powder, and salt in a separate bowl, whisking for 30 seconds to eliminate lumps.
4. Mix almond milk, vegetable oil, and vanilla extract in a measuring cup until fully incorporated.
5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined—batter will be lumpy.
6. Fold whipped aquafaba into the batter using a folding motion to maintain air bubbles.
7. Heat a non-stick skillet over medium heat until water droplets sizzle immediately upon contact.
8. Lightly grease the skillet with vegetable oil using a paper towel.
9. Pour 1/4 cup batter for each pancake, leaving 2 inches between them.
10. Cook for 2-3 minutes until bubbles cover the surface and edges look set.
11. Flip pancakes when bottoms are golden brown and cook for another 1-2 minutes.
12. Transfer cooked pancakes to a wire rack instead of stacking them to prevent sogginess.
13. Repeat with remaining batter, regreasing the skillet between batches.

These pancakes achieve remarkable height with an ethereal, cloud-like texture that melts in your mouth. The subtle vanilla notes pair perfectly with maple syrup, or get creative by folding fresh blueberries into the batter before cooking. Stack them high with coconut whipped cream for an impressive brunch centerpiece that will have everyone asking for your secret.

Aquafaba Mayonnaise

Perfect your plant-based pantry with this game-changing aquafaba mayo. Pulse chickpea liquid into creamy magic that rivals traditional versions. Transform your sandwiches and salads with this vegan wonder in minutes.

Ingredients

• For the emulsion:
  • 1/2 cup aquafaba (liquid from canned chickpeas)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
• For flavoring:
  • 1 cup neutral oil (such as avocado or grapeseed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

1. Chill all ingredients in the refrigerator for 30 minutes before starting for optimal emulsion.
2. Combine 1/2 cup aquafaba, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a tall container.
3. Use an immersion blender to blend the mixture for 15 seconds until frothy.
4. Slowly drizzle 1 cup neutral oil into the container while continuously blending.
5. Continue blending for 2 full minutes until the mixture thickens and becomes creamy.
6. Add 1/2 teaspoon salt and 1/4 teaspoon white pepper to the emulsified mixture.
7. Blend for another 30 seconds to fully incorporate the seasonings.
8. Transfer the mayonnaise to an airtight container immediately after preparation.
9. Refrigerate the mayonnaise for at least 1 hour before serving to allow flavors to meld.

Yours will achieve that signature creamy texture with a subtle tang from the lemon and mustard. This vegan mayo spreads beautifully on sandwiches and makes exceptional potato salad. Try mixing in fresh herbs or roasted garlic for custom flavor variations that elevate any dish.

Vegan Aquafaba Macarons

M
aster vegan baking with these feather-light macarons that defy all expectations. Whip aquafaba into glossy peaks that hold their shape perfectly. Create delicate shells with that signature crisp-chewy texture everyone craves.

Ingredients

For the Macaron Shells:

• 3/4 cup aquafaba (chickpea liquid)
• 1/4 tsp cream of tartar
• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 1/4 cup granulated sugar
• Gel food coloring (optional)

For the Filling:

• 1/2 cup vegan butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp raspberry jam

Instructions

1. Line two baking sheets with parchment paper.
2. Sift almond flour and 1 3/4 cups powdered sugar together into a large bowl.
3. Pour aquafaba into a clean, grease-free stand mixer bowl.
4. Add cream of tartar to the aquafaba.
5. Whip on medium speed until foamy, about 2 minutes.
6. Gradually add granulated sugar while continuing to whip.
7. Increase speed to high and whip until stiff peaks form, about 8-10 minutes.
8. Add gel food coloring if using and whip for 30 seconds to incorporate.
9. Fold the almond flour mixture into the whipped aquafaba in three additions.
10. Transfer batter to a piping bag fitted with a round tip.
11. Pipe 1 1/2-inch circles onto prepared baking sheets, spacing them 1 inch apart.
12. Firmly tap baking sheets on counter 3-4 times to release air bubbles.
13. Let macarons rest at room temperature until skins form, about 30-45 minutes.
14. Preheat oven to 300°F.
15. Bake one sheet at a time for 15-18 minutes until shells don’t stick when gently touched.
16. Cool completely on baking sheets before removing.
17. Beat vegan butter in a bowl until creamy, about 2 minutes.
18. Add 1 cup powdered sugar and vanilla extract to the butter.
19. Whip until light and fluffy, about 3 minutes.
20. Pipe or spread buttercream onto flat side of half the macaron shells.
21. Add 1/2 tsp raspberry jam to the center of each buttercream-filled shell.
22. Top with remaining shells to create sandwiches.

These macarons develop that perfect crisp exterior that gives way to a chewy, moist interior after 24 hours of maturation. The subtle almond flavor pairs beautifully with the tangy raspberry jam surprise inside. Serve them stacked high on a vintage cake stand for an Instagram-worthy dessert display that’ll have everyone asking for the recipe.

Aquafaba Whipped Cream

Vegan bakers, rejoice! This aquafaba whipped cream transforms chickpea liquid into cloud-like perfection. Whip up a dairy-free topping that holds its shape beautifully for all your dessert creations.

Ingredients

For the whipped cream base:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Instructions

1. Chill a metal mixing bowl and whisk attachment in the freezer for 15 minutes.
2. Drain aquafaba from one 15-ounce can of chickpeas through a fine-mesh strainer into the chilled bowl.
3. Add cream of tartar to the aquafaba.
4. Whip the mixture on medium-high speed for 2 minutes using a stand mixer.
5. Increase mixer speed to high and continue whipping for 4 more minutes.
6. Gradually add sugar while the mixer runs, taking 1 minute to incorporate all sugar.
7. Add vanilla extract to the bowl.
8. Whip for another 2-3 minutes until stiff peaks form that hold their shape when the whisk is lifted.
9. Transfer the whipped cream to an airtight container immediately.
10. Refrigerate the whipped cream for at least 30 minutes before serving to stabilize the texture.

Dollop this magical aquafaba cream onto fresh berries or chocolate pie for instant elegance. The texture stays light and airy for hours without weeping liquid. Try piping it onto hot cocoa or folding it into fruit salads for a surprisingly sophisticated vegan treat.

Lemon Aquafaba Curd

Unlock the magic of aquafaba with this game-changing lemon curd. Transform that leftover chickpea liquid into the creamiest, tangiest spread you’ve ever tasted. Whip up this vegan wonder in under 30 minutes flat.

Ingredients

For the aquafaba base:

• 3/4 cup aquafaba (chickpea liquid)
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest

For thickening:

• 1/4 cup cornstarch
• 1/4 cup cold water
• 1/4 tsp turmeric (for color)

For finishing:

• 1/4 cup coconut oil
• 1 tsp vanilla extract

Instructions

1. Whisk together aquafaba, sugar, lemon juice, and lemon zest in a medium saucepan.
2. Heat the mixture over medium heat until it reaches 160°F, stirring constantly with a wooden spoon.
3. Combine cornstarch and cold water in a small bowl to create a smooth slurry.
4. Slowly pour the cornstarch slurry into the heated lemon mixture while whisking vigorously.
5. Continue cooking until the mixture thickens and large bubbles break the surface, about 3-5 minutes.
6. Remove the saucepan from heat and immediately stir in turmeric until evenly distributed.
7. Add coconut oil and vanilla extract, stirring until fully incorporated and glossy.
8. Pour the curd through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Press plastic wrap directly onto the surface of the curd to prevent skin formation.
10. Refrigerate for at least 4 hours or until completely set and chilled.

Nothing beats the silky-smooth texture that melts on your tongue. That bright lemon zing cuts through the subtle sweetness perfectly. Spread it thick on toast, swirl into yogurt, or use as a stunning cake filling that’ll have everyone asking for your secret.

Aquafaba Pavlova

Elevate your dessert game with this vegan pavlova that’s shockingly light. Every bite delivers that classic crisp shell and marshmallow center without a single egg. Seriously, this aquafaba magic will blow your mind.

Ingredients

For the meringue:

• 1 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar

For the topping:

• 1 cup coconut whipped cream
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Pour 1 cup aquafaba into a completely grease-free stand mixer bowl.
3. Add 1/2 tsp cream of tartar to stabilize the foam.
4. Whip on medium-high speed until soft peaks form, about 5-7 minutes.
5. Gradually add 1/2 cup granulated sugar while continuing to whip.
6. Incorporate 1 tsp vanilla extract during the final minute of whipping.
7. Beat until stiff, glossy peaks form and the meringue holds its shape.
8. Spoon the meringue onto the prepared baking sheet in a 8-inch circle.
9. Create a slight well in the center with the back of your spoon.
10. Bake at 250°F for 90 minutes until the exterior is dry and crisp.
11. Turn off the oven and let the pavlova cool completely inside for 2 hours.
12. Spread 1 cup coconut whipped cream over the cooled meringue base.
13. Arrange 2 cups mixed fresh berries over the whipped cream.
14. Dust everything with 2 tbsp powdered sugar just before serving.

Remarkably, the texture delivers that signature crisp shell giving way to a chewy, cloud-like interior. The vanilla-kissed meringue pairs perfectly with tart berries and creamy coconut topping. Serve immediately for maximum crunch, or layer with lemon curd for an extra zingy twist.

Vegan Aquafaba Buttercream Frosting

Brace yourselves for the fluffiest vegan frosting you’ll ever whip up—this aquafaba buttercream transforms chickpea liquid into cloud-like perfection that holds its shape beautifully. Forget dense vegan frostings that sag under pressure; this one pipes like a dream and tastes decadently buttery without any dairy. Seriously, no one will guess the secret ingredient comes straight from your bean can.

Ingredients

For the aquafaba base:
– 1/2 cup aquafaba (liquid from 1 can chickpeas)
– 1/4 tsp cream of tartar

For the buttercream:
– 1 cup vegan butter, softened to 68°F
– 3 cups powdered sugar
– 1 tsp vanilla extract
– 1/8 tsp salt

Instructions

1. Pour 1/2 cup aquafaba into a completely grease-free stand mixer bowl.
2. Add 1/4 tsp cream of tartar to stabilize the aquafaba.
3. Whip on high speed for 8-10 minutes until stiff peaks form that hold their shape when you lift the whisk.
4. Check that your 1 cup vegan butter has reached exactly 68°F—it should indent slightly when pressed but not feel oily.
5. Switch to the paddle attachment and beat the softened vegan butter on medium for 2 minutes until creamy.
6. Gradually add 3 cups powdered sugar in 1/2 cup increments, mixing on low speed to prevent a sugar cloud.
7. Incorporate 1 tsp vanilla extract and 1/8 tsp salt once all sugar is added.
8. Increase speed to medium-high and beat for 3 minutes until light and fluffy.
9. Gently fold the whipped aquafaba into the butter mixture in three batches using a spatula.
10. Continue folding for 1-2 minutes until no white streaks remain and the texture is uniformly smooth.

Just pipe this dreamy frosting onto cooled cupcakes or layer cakes—its silky texture holds intricate designs while delivering a rich vanilla flavor that complements any dessert. Try swirling it with a touch of raspberry jam for a stunning ombre effect, or use it as a luxurious filling between vegan cookie layers for an unexpected treat.

Aquafaba Chocolate Cake

Brace yourself for the most mind-blowing vegan chocolate cake you’ll ever make. This aquafaba wonder transforms humble chickpea liquid into cloud-like perfection. Get ready to impress every skeptic with this rich, fudgy masterpiece.

Ingredients

For the Cake Batter

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– ½ cup vegetable oil
– ¾ cup aquafaba (liquid from canned chickpeas)
– 1 tsp vanilla extract
– 1 cup strong brewed coffee, cooled

For the Frosting

– ½ cup vegan butter, softened
– 2 cups powdered sugar
– ⅓ cup unsweetened cocoa powder
– 2 tbsp aquafaba
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. Pour vegetable oil, vanilla extract, and cooled coffee into the dry ingredients.
4. Mix until just combined—don’t overmix for a tender crumb.
5. Whip aquafaba in a separate bowl with electric beaters until stiff peaks form, about 3-4 minutes.
6. Gently fold whipped aquafaba into the batter until no white streaks remain.
7. Divide batter evenly between prepared pans and smooth the tops.
8. Bake for 25-30 minutes until a toothpick inserted comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
10. Beat softened vegan butter with electric beaters until creamy for the frosting.
11. Sift in powdered sugar and cocoa powder to avoid lumps.
12. Add aquafaba and vanilla extract, then beat until light and fluffy, about 2 minutes.
13. Frost cooled cake layers, stacking them with frosting in between.
14. Spread remaining frosting over the top and sides using an offset spatula. Outrageously moist with a deep chocolate intensity that’ll have everyone begging for the recipe. The aquafaba creates an impossibly light texture while keeping it completely dairy-free. Serve thick slices with fresh berries or crumbled vegan cookies for extra crunch.

Strawberry Aquafaba Mousse

Forget everything you thought about vegan desserts. This strawberry aquafaba mousse transforms humble chickpea liquid into cloud-like perfection. Fresh berries bring the vibrant flavor while aquafaba creates that dreamy texture you crave.

Ingredients

For the mousse base

– 3/4 cup aquafaba (liquid from canned chickpeas)
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
– 1 cup fresh strawberries, hulled
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

For serving

– 1/2 cup fresh strawberries, sliced
– 4 sprigs fresh mint

Instructions

1. Pour 3/4 cup aquafaba into a completely grease-free stand mixer bowl.
2. Add 1/4 teaspoon cream of tartar to the aquafaba.
3. Whip the mixture on medium-high speed for 2 minutes until foamy.
4. Gradually add 1/2 cup granulated sugar while continuing to whip.
5. Increase speed to high and whip for 8-10 minutes until stiff peaks form.
6. Blend 1 cup fresh strawberries in a food processor until completely smooth.
7. Gently fold the strawberry puree into the whipped aquafaba using a spatula.
8. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt to the mixture.
9. Continue folding until no white streaks remain in the pink mixture.
10. Divide the mousse evenly among 4 serving glasses.
11. Refrigerate the mousse for at least 4 hours until fully set.
12. Top each serving with sliced fresh strawberries and a mint sprig before serving.

Nothing beats the light-as-air texture that melts instantly on your tongue. The bright strawberry flavor shines through without any dairy weighing it down. Try layering it with crushed vegan cookies or serving it in edible chocolate cups for an extra special presentation.

Aquafaba Marshmallows

Zap your vegan dessert game with these fluffy aquafaba marshmallows. Whip chickpea liquid into cloud-like pillows that melt in your mouth. Forget gelatin—this plant-based magic creates the perfect s’more star.

Ingredients

For the aquafaba base:
– ¾ cup aquafaba (liquid from 1 can chickpeas)
– ½ tsp cream of tartar

For the sugar syrup:
– 1 cup granulated sugar
– ½ cup light corn syrup
– ¼ cup water
– ¼ tsp salt

For finishing:
– ¼ cup powdered sugar
– ¼ cup cornstarch

Instructions

1. Chill a metal mixing bowl and whisk attachment in the freezer for 15 minutes.
2. Pour ¾ cup aquafaba into the chilled bowl.
3. Add ½ tsp cream of tartar to the aquafaba.
4. Whip on medium speed for 2 minutes until foamy.
5. Increase speed to high and whip for 8-10 minutes until stiff peaks form.
6. Combine 1 cup granulated sugar, ½ cup corn syrup, ¼ cup water, and ¼ tsp salt in a saucepan.
7. Attach a candy thermometer and cook over medium heat until it reaches 240°F.
8. Slowly pour the hot syrup into the whipped aquafaba while mixing on low speed.
9. Increase speed to high and whip for 5-7 minutes until thick and glossy.
10. Whisk together ¼ cup powdered sugar and ¼ cup cornstarch in a small bowl.
11. Dust an 8×8 inch pan with half the sugar-cornstarch mixture.
12. Spread the marshmallow mixture into the prepared pan using a wet spatula.
13. Let set at room temperature for 4-6 hours until firm to the touch.
14. Dust the top with remaining sugar-cornstarch mixture.
15. Turn out onto a cutting board and slice into 1-inch squares.
16. Toss each marshmallow in the sugar-cornstarch mixture to coat completely.

Gloriously light and airy, these marshmallows deliver pure vanilla sweetness with a delicate melt. Toast them over campfires for vegan s’mores, or cube them into hot chocolate for instant cozy vibes. Their pillowy texture holds up perfectly in rice crispy treats too.

Vegan Aquafaba Cheese Sauce

Get ready to ditch dairy forever with this mind-blowing vegan cheese sauce that actually melts and stretches. Grab that chickpea liquid you usually pour down the drain—we’re transforming aquafaba into creamy, cheesy perfection that’ll make you question everything you knew about plant-based eating.

Ingredients

For the sauce base:
– 3/4 cup aquafaba (liquid from canned chickpeas)
– 1/2 cup raw cashews, soaked 4+ hours
– 1/4 cup nutritional yeast
– 2 tbsp lemon juice
– 1 tbsp tapioca starch
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt

For finishing:
– 1 tbsp olive oil

Instructions

1. Drain soaked cashews completely using a fine-mesh strainer.
2. Combine cashews, aquafaba, nutritional yeast, lemon juice, tapioca starch, garlic powder, smoked paprika, and salt in a high-speed blender.
3. Blend on high speed for exactly 90 seconds until completely smooth and frothy.
4. Pour mixture into a medium saucepan over medium-low heat.
5. Whisk continuously for 5-7 minutes as the sauce thickens.
6. Watch for the sauce to become glossy and pull away from the pan sides.
7. Remove from heat and immediately stir in olive oil.
8. Continue stirring for 1 minute off heat to incorporate oil fully.
9. Transfer to serving container while still warm.

Zesty and surprisingly stretchy, this sauce develops an incredible cheese-pull texture as it cools slightly. The smoked paprika gives it that nostalgic nacho cheese vibe, perfect for drizzling over loaded vegan nachos or stirring into macaroni for the ultimate comfort food upgrade.

Aquafaba Cinnamon Rolls

Ditch the dairy without sacrificing fluffiness—these aquafaba cinnamon rolls deliver that perfect pull-apart texture. Transform simple chickpea liquid into pillowy dough that rivals any traditional recipe. Get ready for your kitchen to smell like a cinnamon-spiced dream.

Ingredients

For the Dough:
– 1 cup warm almond milk (110°F)
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour
– ½ cup aquafaba (chickpea liquid)
– ¼ cup melted vegan butter
– 1 tsp salt

For the Filling:
– ½ cup brown sugar
– 2 tbsp ground cinnamon
– ¼ cup softened vegan butter

For the Glaze:
– 1 cup powdered sugar
– 2 tbsp aquafaba
– 1 tsp vanilla extract

Instructions

1. Combine warm almond milk, yeast, and granulated sugar in a large bowl—let sit for 5 minutes until foamy.
2. Tip: Test milk temperature with a thermometer; too hot will kill the yeast.
3. Add flour, ½ cup aquafaba, melted vegan butter, and salt to the yeast mixture.
4. Mix on low speed with a dough hook for 2 minutes until ingredients combine.
5. Increase speed to medium and knead for 5 minutes until dough is smooth and elastic.
6. Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Tip: Place bowl in an oven with the light on for consistent warmth.
8. Roll dough on a floured surface into a 12×16-inch rectangle.
9. Spread ¼ cup softened vegan butter evenly over the dough surface.
10. Sprinkle brown sugar and cinnamon evenly over the buttered dough.
11. Tightly roll the dough from the long edge into a log, pinching the seam to seal.
12. Cut the log into 12 equal slices using a sharp serrated knife.
13. Tip: Use dental floss to slice cleanly without squashing the rolls.
14. Arrange slices in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes.
15. Preheat oven to 350°F while rolls rise.
16. Bake for 25 minutes until golden brown and internal temperature reaches 190°F.
17. Whisk powdered sugar, 2 tbsp aquafaba, and vanilla extract in a small bowl until smooth.
18. Drizzle glaze over warm rolls immediately after removing from oven.

These rolls emerge impossibly soft with layers that peel apart beautifully. The aquafaba creates an airy crumb that soaks up the spicy cinnamon swirl. Try serving them warm with a scoop of vegan ice cream for an epic dessert-breakfast hybrid.

Pumpkin Spice Aquafaba Waffles

OBSESSED with fall flavors? These pumpkin spice aquafaba waffles will dominate your breakfast game. Transform that leftover chickpea liquid into impossibly fluffy waffles packed with cozy autumn vibes.

Ingredients

For the Aquafaba Base

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 teaspoon cream of tartar

For the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice

For the Wet Ingredients

• 3/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

1. Pour aquafaba into a clean, dry mixing bowl.
2. Add cream of tartar to the aquafaba.
3. Whip the mixture with an electric mixer on high speed for 3-4 minutes until stiff peaks form. Tip: Ensure your bowl and beaters are completely grease-free for maximum volume.
4. Whisk together flour, baking powder, salt, and pumpkin pie spice in a separate bowl.
5. Combine pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract in another bowl.
6. Pour the wet ingredients into the dry ingredients.
7. Stir gently until just combined—do not overmix.
8. Fold the whipped aquafaba into the batter in three additions, maintaining as much air as possible.
9. Preheat your waffle iron to 375°F.
10. Spray the hot waffle iron with non-stick cooking spray.
11. Scoop 3/4 cup of batter onto the center of the iron.
12. Close the lid and cook for 4-5 minutes until golden brown and crisp. Tip: Avoid opening the lid during the first 3 minutes to prevent sticking.
13. Transfer the cooked waffle to a wire rack instead of a plate to maintain crispness. Tip: This prevents steam from making the waffles soggy.
14. Repeat with the remaining batter.

EXCEPTIONALLY light and airy with a crisp exterior, these waffles deliver warm pumpkin spice flavor in every bite. Drizzle with extra maple syrup and toasted pecans for the ultimate autumn breakfast experience. They’re so fluffy you’ll forget they’re completely egg-free.

Aquafaba Hollandaise Sauce

Hear me out—this vegan hollandaise will blow your mind. Whip aquafaba into creamy perfection that rivals the classic. Drizzle it over everything from eggs to asparagus for that luxurious brunch vibe.

Ingredients

For the aquafaba base:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar

For emulsifying:

• 1/2 cup melted vegan butter
• 1/2 tsp turmeric
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1/2 tsp salt

Instructions

1. Pour aquafaba, lemon juice, and cream of tartar into a stand mixer bowl.
2. Whip on high speed for 5 minutes until stiff peaks form.
3. Tip: Chill your bowl and whisk attachment for 10 minutes beforehand for maximum volume.
4. Reduce mixer speed to medium-low.
5. Slowly drizzle in melted vegan butter over 2 minutes while mixing continuously.
6. Add turmeric, smoked paprika, cayenne, and salt all at once.
7. Mix for 1 more minute until fully incorporated and vibrant yellow.
8. Tip: If sauce breaks, whisk in 1 tbsp hot water to re-emulsify.
9. Transfer sauce to a small saucepan.
10. Heat over lowest setting for 3 minutes, stirring constantly with a silicone spatula.
11. Tip: Never let sauce bubble—keep temperature below 120°F to maintain texture.
12. Remove from heat and serve immediately.

Rich and velvety with a subtle tang from the lemon. The turmeric gives that classic golden hue while the cayenne adds a gentle kick. Smother it over roasted potatoes or fold into grain bowls for an instant upgrade.

Vegan Aquafaba Ice Cream

Forget everything you thought about vegan desserts. Whip up this magical ice cream using the liquid from your chickpea can. Transform simple ingredients into creamy perfection without dairy.

Ingredients

For the ice cream base:

• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 cup full-fat coconut milk
• 1 tsp vanilla extract

Instructions

1. Pour aquafaba into a clean, dry mixing bowl.
2. Add cream of tartar to the aquafaba.
3. Whip the mixture on high speed for 2 minutes using an electric mixer.
4. Gradually add sugar while continuing to whip for 4 more minutes. Tip: Ensure your bowl is completely grease-free for maximum volume.
5. Stop mixing when stiff peaks form and the meringue holds its shape.
6. Whisk coconut milk and vanilla extract in a separate bowl until fully combined.
7. Gently fold the coconut milk mixture into the whipped aquafaba using a spatula. Tip: Fold slowly to maintain the air bubbles for creamier texture.
8. Transfer the mixture to a freezer-safe container.
9. Cover the container tightly with plastic wrap pressed directly against the surface.
10. Freeze for at least 6 hours or until completely firm. Tip: For smoother ice cream, stir the mixture every hour during the first 3 hours of freezing.
11. Remove from freezer and let sit at room temperature for 5 minutes before scooping.

Velvety smooth with a surprisingly light texture that melts perfectly on the tongue. Crumble vegan cookies over the top for added crunch or drizzle with warm chocolate sauce for an elegant dessert presentation. The subtle coconut flavor pairs beautifully with fresh berries or grilled peaches.

Aquafaba Banana Bread

Forget everything you thought about vegan baking. This aquafaba banana bread flips the script with fluffy texture you won’t believe comes from bean water. Finally, a plant-based treat that actually satisfies.

Ingredients

For the wet mixture:

• 3 very ripe medium bananas, mashed (about 1 1/2 cups)
• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract

For the dry mixture:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining.
3. Add aquafaba to the mashed bananas and whisk vigorously for 1 full minute until frothy and slightly thickened.
4. Pour in melted coconut oil, brown sugar, and vanilla extract, then whisk until fully combined.
5. In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—do not overmix.
7. Transfer the batter to your prepared loaf pan and smooth the top with your spatula.
8. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out completely clean.
9. Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack.

What makes this banana bread special is its surprisingly light crumb and moist texture that belies its vegan ingredients. The aquafaba creates an airy structure while the ripe bananas deliver intense sweetness without being overly heavy. Warm slices with a smear of almond butter or toast them for breakfast—either way, this bread disappears fast.

Aquafaba Lemon Bars

Get ready to revolutionize your dessert game with these vegan lemon bars. Gone are the days of egg-based fillings—aquafaba creates that perfect creamy texture while keeping things plant-based. These tangy treats will have everyone begging for the recipe.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup cold vegan butter, cubed
– ¼ tsp salt

For the filling:
– ¾ cup aquafaba (liquid from canned chickpeas)
– 1 cup granulated sugar
– ½ cup fresh lemon juice
– ¼ cup all-purpose flour
– 1 tbsp lemon zest
– Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine 1 ½ cups flour, ½ cup sugar, and ¼ tsp salt in a food processor.
3. Add ½ cup cold cubed vegan butter and pulse until the mixture resembles coarse crumbs.
4. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup for even distribution.
5. Bake the crust for 18-20 minutes until lightly golden around the edges.
6. While the crust bakes, whisk ¾ cup aquafaba in a stand mixer on high speed for 5-7 minutes until stiff peaks form.
7. Gently fold in 1 cup sugar, ½ cup lemon juice, ¼ cup flour, and 1 tbsp lemon zest until just combined.
8. Pour the filling over the hot crust immediately after removing it from the oven.
9. Return the pan to the oven and bake for 22-25 minutes until the filling is set and doesn’t jiggle when shaken.
10. Cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours before cutting.
11. Dust with powdered sugar just before serving.

What makes these bars truly special is their perfect balance of tart lemon and sweet, creamy filling. The aquafaba creates an incredibly smooth texture that melts in your mouth. Try serving them chilled with fresh berries or crumbled over vegan ice cream for an elevated dessert experience.

Vegan Aquafaba Tiramisu

Omg, you won’t believe this vegan tiramisu hack! Aquafaba whips into the creamiest mascarpone alternative ever. Skip the dairy but keep all that coffee-soaked, cocoa-dusted perfection.

Ingredients

For the coffee soak:
– 1 cup strong brewed coffee, cooled to room temperature
– 2 tbsp granulated sugar
For the ladyfingers:
– 24 vegan ladyfinger cookies
For the aquafaba cream:
– ¾ cup aquafaba (liquid from 1 can chickpeas)
– ½ cup granulated sugar
– 8 oz vegan cream cheese, room temperature
– 1 tsp vanilla extract
For dusting:
– 2 tbsp unsweetened cocoa powder

Instructions

1. Combine 1 cup cooled coffee with 2 tbsp sugar in a shallow bowl, stirring until sugar fully dissolves.
2. Dip 12 vegan ladyfinger cookies briefly in the coffee mixture—just 2 seconds per side to prevent sogginess.
3. Arrange the soaked cookies in a single layer in an 8×8 inch baking dish.
4. Pour ¾ cup aquafaba into a completely grease-free stand mixer bowl.
5. Whip the aquafaba on high speed for 3 minutes until soft peaks form.
6. Gradually add ½ cup sugar while continuing to whip for 4 more minutes until stiff, glossy peaks appear.
7. Beat 8 oz room-temperature vegan cream cheese with 1 tsp vanilla in a separate bowl until smooth.
8. Gently fold the whipped aquafaba into the cream cheese mixture until no white streaks remain.
9. Spread half of the aquafaba cream evenly over the first layer of ladyfingers.
10. Dip the remaining 12 ladyfingers in the coffee mixture and arrange them over the cream layer.
11. Spread the remaining aquafaba cream over the second ladyfinger layer.
12. Sift 2 tbsp cocoa powder evenly over the top surface using a fine-mesh sieve.
13. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.

This tiramisu sets into cloud-like layers that melt on your tongue. The aquafaba cream stays miraculously light while absorbing all the coffee richness. Try serving individual portions in espresso cups for a cute, coffee-shop worthy presentation that’ll have everyone asking for your secret.

Summary

Just imagine the possibilities! These 20 fluffy aquafaba recipes prove that vegan baking can be just as dreamy and delicious. We hope this collection inspires you to whip up something wonderful in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most, and share your favorites on Pinterest so others can discover these delightful treats too!