Kitchen

[Lacey1]

Interesting vegan egg white/cream replacement.

https://www.youtube.com/watch?v=J2rprdn0DFw

[Poodlepet2]

This is amazing-I can't wait to try this out! I have made cashew cream before, but this is clearly a dual purpose food!

Out of curiosity, have you tried to make non-dairy ice cream? I am experimenting with tofu pudding today and I'm sure it will be just fine: the ingredients are simple enough: Marinu firm tofu, vanilla, Stevie and a little coconut milk. Freezing it is a different story however: without cream and sugar, it freezes rock solid.  I could add two tablespoons of vodka, but I would rather not do that. Any ideas?

Thanks for posting this amazing recipe-I would love to try making meringue cookies with Aquarian-did you see that video yet?

Poodlepet2

[Poodlepet2]

... that was aquafaba-my Kindle changed the spelling.

[Lacey1]

No to the ND ice cream, but this aquafaba has lots of potential. I'm glad you got something out of the post, poodlepet!

[rrpell]

@Lacey1

@Poodlepet2

LOL!  I thought this post was going to be about some kind of new kitchenware.  

Chickpea water???   I have been pouring it down the drain!  I wonder who was the first person who boiled it down and made it into a "whipped cream"? That is one creative cook.😀

Thank you for your posts.  I hope to hear more of your experiences cooking with Aquafava and I am going to try it.  I can't wait to see how we like it!