Saheli Aquafaba Powder vegan egg substitute 10.6oz — shelf-stable, whips to stable peaks for baking & cocktails

Saheli Aquafaba Powder is a concentrated, plant-based egg substitute that whips into stable peaks and foams cocktails, replacing up to 120 eggs per pouch.

Saheli Aquafaba Powder is a powdered form of chickpea aquafaba engineered for kitchens, bars, and food manufacturers who need a dependable, clean-label alternative to eggs and chemical foaming agents. Shelf-stable and easy to prepare, it dissolves in warm water and whips quickly to produce meringue-like peaks, bind batters, and create rich cocktail foam without cholesterol, soy, gluten, or common allergens.

How do I prepare Saheli Aquafaba Powder for baking and cocktails?

Preparation is intentionally fast and straightforward: add warm water, whisk or use a mixer, and within minutes you’ll have foam or a whipped texture ready for use. Ratios are concentrated so a small scoop reproduces the volume and binding properties of multiple eggs.

• Mix powder with warm water (per pouch instructions) until dissolved.
• Whip with hand or stand mixer to desired soft or stiff peaks.
• Use directly in recipes calling for egg whites, whole eggs, or foam topping.
• No need for gums, stabilizers, or long soaking times.

Will Saheli Aquafaba Powder perform like eggs in baked goods?

Yes — it’s formulated to mimic the emulsifying, binding, and aerating roles eggs play in many recipes. Expect reliable rise, tenderness, and structure in cakes, cookies, pancakes, and other egg-dependent items when you follow substitution guidelines.

• Replaces whole eggs and egg whites in most recipes.
• Helps create volume and lift in meringues and mousses.
• Improves texture in vegan cakes and pancakes without egg flavor.
• One pouch replaces up to 120 eggs for large-scale use.

How does Saheli compare to liquid foaming agents and other powders?

Saheli focuses on purity and performance: a powder derived from chickpeas that avoids artificial preservatives and lab-made stabilizers common in some liquid foams. The formula is optimized to whip faster and hold peaks longer than many generic alternatives, making it a preferred choice for professionals.

• Clean-label formula with no added gums or chemicals.
• Faster whipping and stronger peak stability than typical powders.
• Shelf-stable powder simplifies storage versus refrigerated liquids.
• Trusted by chefs and bartenders for consistent results.

How long does the prepared foam last and how should I store the powder?

Once whipped, foam stability depends on temperature and recipe components but remains steady enough for service and plating in most culinary and beverage contexts. The unopened pouch is shelf-stable; keep it in a cool, dry place, and reseal after opening to preserve freshness.

• Whipped foam is service-stable for typical cocktail and dessert timelines.
• Store unopened pouch at room temperature away from humidity.
• Reseal opened pouch or transfer to an airtight container.
• Ideal for both one-off home use and high-volume commercial kitchens.

Who is this for? Saheli Aquafaba Powder is designed for vegans, allergy-conscious cooks, professional bartenders, bakery and food manufacturers, and home bakers who want a dependable egg-free solution without artificial additives. Whether you're making meringues, stabilizing a vegan mayonnaise, or finishing a signature cocktail with a rich foam, this powder delivers consistent, clean results at scale.