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Aquafaba Dessert Cookbook – Coming Soon!

If you’ve been reading my site for awhile, you may have noticed I’m having a bit of a love affair with Aquafaba desserts. For the new folks, Aquafaba is a plant-based alternative to eggs that might already be in your pantry. It’s the watery run off from a can of beans. I use chickpeas, but other bean waters work.


Now, I’m not vegan (surprise!) but I love the challenge of baking vegan desserts that have the taste and texture of the non-vegan classics.  That is why aquafaba has totally blown my mind. I’ve been getting AWESOME results.

Just look at this Vegan Lemon Bar…


or these Vegan Dulce de Leche Cookies (Alfajores)…


…or maybe these Vegan Cherry Fools are more your thing…


Are you drooling yet? Well, I’m sorry to keep you hanging but I’m hoarding these recipes for my upcoming digital cookbook. I promise you, it will be worth the wait.

If this excites you, be sure to subscribe to my newsletter to stay informed on the release date!


    • Jasmine Lukuku says

      Thanks Tamara! I don’t mess around when it comes to desserts. They have to be excellent!

  1. Sandi says

    Until now my favourite Vegan dessert was the aquafaba lemon meringue pie I baked, that was until I successfully made a Vegan Christmas Cake this Christmas, which turned out like that dark, treacle colour pudding-like texture made by the designer wedding cake bakers! I using aquafaba and it worked so well! The royal icing was also made with aquafaba and I made little ‘Christmas pudding’ truffles, using a Vegan Christmas Pudding recipe, (great for using up any left-over cold Christmas pudding… ) and I topped them off with marzipan and the left-over royal icing on top, (thinned a bit to drizzle down), with a bit of green and red icing decoration on top, like holly! (they made great last minute Vegan gifts in cellophane bags, which everyone loved!) I shall now be giving the macarons my best effort – once the holidays are over…

  2. I’ve heard of using acquafaba but I’ve never tried it! I will definitely try your lemon bars as soon as I get back to Italy and in my kitchen. The look to die for! Have you ever used acquafaba to make homemade fresh pasta? I wonder if that would work instead of eggs for a vegan alternative? Curious to know. Thanks!

    • Jasmine Lukuku says

      Hi Cindy, I haven’t tried it in pasta but I am pretty sure it would work. I have a pasta maker, I should bust it out soon and try!

  3. Madalyn | Off the Beeten Plate says

    I love that you’re making this book! I am very intrigued, but intimidated, by this ingredient. I think this cookbook could be just the thing to get me over my fears!

    • Jasmine Lukuku says

      Thank you! I’m way behind in making the book because I had a major injury this year (broken foot). It knocked me out for a whole 5 months!

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