Saheli Aquafaba Powder — Vegan Egg Substitute 3.53oz, Replaces 40 Eggs, Shelf-Stable Whips to Firm Peaks

Saheli Aquafaba Powder is a shelf-stable, plant-based egg replacement that whips into stable foams and peaks for baking and cocktails — one 3.53 oz pouch replaces up to 40 eggs.

Made from concentrated chickpea brine, Saheli Aquafaba Powder gives chefs, bartenders, and home bakers a fast, clean-label alternative to whole eggs or egg whites. The powder rehydrates in minutes and produces reliable volume and structure without cholesterol, soy, or common allergens. It’s formulated for consistent peaks, rapid whipping, and durable hold—ideal for recipes that demand foam, lift, or binding.

How quickly will Saheli Aquafaba Powder be ready to use?

Prep takes just minutes: mix the powder with warm water and whip until the desired texture appears. There’s no long soaking or chemical stabilizers required, so you can move from pouch to meringue or cocktail in minimal time.

• Rehydrates in about 3 minutes with warm water
• Whips quickly to firm peaks for meringues or foam
• No gums, additives, or overnight prep needed
• Consistent performance across batches—suitable for kitchen and commercial use

Can this powder replace eggs in baking and drinks?

Yes — Saheli performs like whole eggs and egg whites in many recipes, from cakes and pancakes to sauces and cocktails. One 3.53 oz pouch is concentrated to substitute the equivalent of up to 40 eggs, making it economical for frequent use or high-volume production.

• Suitable for vegan cakes, brownies, soufflés, and macaroons
• Creates stable cocktail foam without raw egg risks
• Works as a binder in pancakes, breads, and vegan mayo
• Scales from single recipes to food-manufacturing volumes

What texture and hold can I expect for foams and peaks?

Saheli is engineered to deliver strong peaks and long-lasting foam stability, making it a go-to for both delicate meringues and resilient cocktail crowns. The formula prioritizes clean taste and structure so foams remain intact through plating, service, or baking.

• Produces firm, glossy peaks ideal for meringues and frostings
• Stable cocktail foam that resists weeping and collapse
• Consistent whipping action—no need for extra stabilizers
• Clean flavor profile that won’t alter recipe balance

Is Saheli Aquafaba Powder safe for allergy-sensitive diets?

Saheli is vegan, gluten-free, soy-free, and free from common egg allergens, making it suitable for many diets that avoid animal proteins and major allergens. It’s derived from chickpeas and crafted as a single-purpose ingredient for allergy-conscious kitchens and bars.

• 100% plant-based, made from chickpea aquafaba
• No dairy, egg, soy, or gluten ingredients
• Clean-label—no artificial preservatives or gums
• Trusted by professionals for allergen-sensitive menus

Who is this for: Saheli Aquafaba Powder is built for home bakers, pastry chefs, mixologists, food manufacturers, and anyone running allergy-friendly or vegan menus. If you need a reliable egg-free binder or a clean, shelf-stable foaming agent that scales from a single cocktail to commercial batches, this concentrated aquafaba delivers consistent peaks, faster prep, and a neutral flavor profile that integrates seamlessly into recipes.