After posting so many enticing recipes with aquafaba, I had a few requests to type up a blog post about how I make my aquafaba. To be honest, I’ve only used canned aquafaba once. There’s a lot of great reading about aquafaba at Aquafaba.com, including a FAQ by the creator of the first vegan meringue, Goose Wohlt.
I’ve tried to make my beans from dry since I purchased my Instant Pot 7-in-1 pressure cooker. Here’s my few minute speech about the Instant Pot – I tend to put large kitchen purchases on hold for a few months until I really know that I’m going to use them regularly. I did not do this with the Instant Pot. It was a bit of an impulse purchase, but I knew it would be put to good use in our house. It has a permanent place on my counter (which I try to keep cleared off) because I use it so regularly. I tend to forget about a pot of beans on the stove or yogurt in the oven, but with the Instant Pot, since everything is kept in a sealed environment, I don’t have to worry about my forgetful brain. I use it as a pressure cooker for beans, rice/grain cooker, yogurt incubator, steamer for seitan, and even for entire 1-pot meals.
Basically, this thing is amazing.
Back to aquafaba (bean water.)
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Tags: aquafaba, dessert, diy, homemade, meringue, recipe, vegan
Avocados and Ales 