Veganism is something I’ve had an interest in for a while, but just isn’t practical alongside an allergy to nuts and coconut. The best I’ve managed is four days before I had to give up. Although I can’t commit to it as a lifestyle, I still have an interest in vegan baking, and substitutions in general. Who doesn’t like making tasty treats as many people as possible can enjoy?
One ingredient that has been particularly intriguing me is aquafaba. Aquafaba is the liquid from a can of chickpeas or beans, and has properties similar to egg whites, which make it great for vegan and egg-free recipes. It whisks to stiff peaks and also has bonding qualities, thanks to the combination of carbohydrates and proteins it contains. A common use is meringues, which I’ve attempted and failed beofre, but I wanted to get back of the aquafaba train. I’ve joined an aquafaba recipe Facebook group and been getting daily recipe inspiration. I decided that this ice cream recipe would be a good place to restart my aquafaba journey.