VEGGo vegan egg white substitute, 500ml

The perfect vegan egg white substitute, made from chickpea cooking water – the perfect choice for making plant-based delicacies! Use Veggo Aquafaba in recipes that call for egg whites, such as meringues, macaroons and chocolate mousse. It is also perfect as a binding agent in vegan baked goods.

Usage options:

• Vegan egg white: Whisk Aquafaba to create the perfect vegan egg white for meringues or creamy desserts.
• Stable foam: Add to create foam for cakes and desserts.
• Binding tool: Replace egg whites in baked goods like pancakes, muffins, and brownies to achieve a similar binding effect.

User manual: Shake well before use.

Preparation: Use cold aquafaba and beat with an electric whisk for about 3-5 minutes until you reach a compact consistency. You can also add it unbeaten as an alternative to eggs in baked goods or dishes.

Storage: After opening, store in the refrigerator and consume within 3–4 days.