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Ingredients

• ✓ aquafaba
• chickpea
• lemon juice
• tahini
• olive oil
• garlic
• cayenne pepper
• white sugar
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
2. 2 Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

By Studia Humanitas

Ingredients

• ✓ aquafaba
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
3. 3 Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
4. 4 Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.

By imheatherr

Ingredients

• ✓ aquafaba
• vegan dark chocolate chip
• sugar

Instructions

1. 1 Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
2. 2 Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
3. 3 Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

By Debora Dechtiar

Ingredients

• ✓ aquafaba
• rose water
• lemon juice
• cream of tartar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
3. 3 Pipe small mounds of meringue onto prepared baking sheets.
4. 4 Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

By likeatcake

Ingredients

• ✓ aquafaba
• cream of tartar
• vanilla extract
• erythritol sweetener
• coconut oil

Instructions

1. 1 Refrigerate aquafaba for at least 4 hours, or overnight.
2. 2 Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
3. 3 Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

By Yoly

Ingredients

• ✓ aquafaba
• apple cider vinegar
• salt
• mustard
• stevia powder
• canola oil

Instructions

1. 1 Place aquafaba, apple cider vinegar, salt, mustard, and stevia in a tall Mason jar. Using an immersion blender, start blending while slowly streaming in the oil. Blend until mayonnaise is thick and creamy, about 2 minutes.

By Yoly

Ingredients

• ✓ aquafaba
• red bell pepper
• lemon juice
• dijon mustard
• avocado oil
• salt

Instructions

1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

By Soup Loving Nicole

Ingredients

• ✓ aquafaba
• all-purpose flour
• vegan butter
• sugar
• vanilla extract
• water
• baking powder
• apple
• cinnamon
• cream of tartar
• confectioners' sugar

Instructions

1. 1 Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.
2. 2 Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.
3. 3 Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
5. 5 Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.
6. 6 Bake crust in the preheated oven until golden, about 20 minutes.
7. 7 Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.
8. 8 Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
9. 9 Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.
10. 10 Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.
11. 11 Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.
12. 12 Scatter baked crumbles on top.

By likeatcake

Ingredients

• ✓ aquafaba
• water
• agar-agar
• vegan butter
• coconut oil
• powdered sugar
• brown rice flour
• pistachio
• vanilla extract
• salt
• powdered sugar
• rose water
• pistachio

Instructions

1. 1 Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
2. 2 Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
4. 4 Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
5. 5 Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
6. 6 Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
7. 7 Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
8. 8 Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.

By Happy as a Yam

Ingredients

• ✓ aquafaba
• cooking spray
• all-purpose flour
• baking powder
• pumpkin pie spice
• salt
• white sugar
• avocado oil
• white sugar
• cinnamon
• vegan margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
3. 3 Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
4. 4 Spoon batter into the prepared tin, filling each cup halfway full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
6. 6 Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. Serve warm.

By Shannan Labrador

Ingredients

• ✓ aquafaba
• cooking spray
• vegetable oil
• jackfruit
• rice paper sheet
• panko bread crumb
• oregano
• basil
• thyme
• salt
• black pepper
• mustard powder
• ground ginger
• celery salt
• garlic salt
• white pepper
• paprika
• all-purpose flour
• cornstarch
• apple cider vinegar
• almond milk

Instructions

1. 1 Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.
2. 2 Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.
3. 3 Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.
4. 4 Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.
5. 5 Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.
6. 6 Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

By Vegan Aloha Kitchen