The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
How to Make an Old-Fashioned Cheesecake Without the Cheese
Could aquafaba do it? Could I do it?
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
This was my biggest aquafaba experiment yet: A cheesecake. Could aquafaba do it? Could I do it?
I was coming at this recipe from a very particular place. I wanted something that tastes like a proper old-fashioned cheesecake — not the frozen-blended-cashew affair that we’re often presented with, though they have their place and you are absolutely welcome to them. I also wanted to avoid using vegan cream cheese — again, nothing wrong with it, but in New Zealand where I live it’s quite hard to find and generally very expensive.
This recipe relies instead on a triple-threat of coconut products: coconut…
