Cover for the book, Aquafaba. Features a close-up picture of whipped aquafaba.

Aquafaba: Sweet and Savory Vegan Recipes

Author: Zsu Dever

Last Updated: 13 July 2021Published On: 31 August 2016

Aquafaba: Sweet and Savory Vegan Recipes can be used to make dairy-free cheese, ice cream, butter, and so much more.

Cover for the book, Aquafaba. Features a close-up picture of whipped aquafaba.

Aquafaba: Sweet and Savory Vegan Recipes

Author: Zsu Dever

Last Updated: 13 July 2021Published On: 31 August 2016

Aquafaba: Sweet and Savory Vegan Recipes can be used to make dairy-free cheese, ice cream, butter, and so much more.

Cover for the book, Aquafaba. Features a close-up picture of whipped aquafaba.

Aquafaba: Sweet and Savory Vegan Recipes

Author: Zsu Dever

Last Updated: 13 July 2021Published On: 31 August 2016

Aquafaba: Sweet and Savory Vegan Recipes can be used to make dairy-free cheese, ice cream, butter, and so much more.

NOTES FROM THE PUBLISHER

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

Fabulous recipes using the miraculous plant-based egg replacer made from simple bean liquid.

The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous “aquafaba” can be used as an egg replacer to make everything from French toast to lemon meringue pie.

This groundbreaking cookbook is the first to explore the many uses for aquafaba in cooking and baking. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, and anyone interested in innovative cooking with a magical new ingredient.

Aquafaba: Sweet and Savory Vegan Recipes includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including:

  • waffles
  • crepes
  • quiche
  • burgers
  • macarons
  • marshmallows

Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba.

About the Author

Zsu Dever hails from a long line of culinary professionals and restaurateurs. The author of Vegan Bowls and Everyday Vegan Eats, she is the publisher of Zsu’s Vegan Pantry blog. She is a food writer and photographer who has taught cooking workshops.

Editorial Reviews

“Dever admits that aquafaba is something we don’t yet fully understand, and her book feels less like a definitive guide and more like a brave, pioneering exploration and an invitation to play. That’s not to say, however, that this innovative cookbook is lacking in know-how! Zsu has done her due diligence and provides many tips and tricks to obtain the most potent, effective aquafaba, as well as dos and don’ts for making sure your recipes yield the desired result.” – Britt. Leaves of Kale. “Aquafaba by Zsu Denver Book Review + Giveaway.” 24 Oct 2016

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