No eggs? Aquafaba to the rescue! {just for cocktails} (Denver Post)

[eppur_se_muova]

By Jeff Burkhart | [e-mail] | IJ correspondent
UPDATED: February 20, 2025 at 2:38 PM MST

So, when eggs approach $1 each, what’s a cocktail enthusiast supposed to do? What we always do: We substitute. And luckily for us, the substitution has been around for quite some time. It’s called aquafaba, or “bean water,” and is the clear liquid that canned garbanzo beans (chickpeas) are stored in.

“Doesn’t that taste like beans?” someone is sure to ask.

The fact is that it doesn’t, or more correctly, that it doesn’t enough to matter in a cocktail. What aquafaba does do is provide the emulsifying action and weight that egg whites do. It has long been a staple in vegan cooking, especially for desserts, everything from chocolate mousse to lemon meringue.
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To that end, I offer three traditional egg white cocktails reimagined with aquafaba. All have been localized for your consumption.
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more: https://www.denverpost.com/2025/02/20/no-eggs-aquafaba-to-the-rescue/

[mucifer]

1. We vegans have been using aquafaba for years.

[La Coliniere]

2. I've found that aquafaba works best as a binding agent in

potato pancakes, veggie burgers, bean loaf and some baked goods. I think it leaves a slightly weird taste in puddings and meringues.