— Diane Kirschner

You know, I, I taught a, an in class, an in-person class the other night, and there wasn't any aquafaba left over. Um, so sometimes that's a hard question to answer 'cause it's so good to use in both savory and sweet dishes. Um, the literature says five days, but I have seen it separate after 24 hours. So my recommendation is, um, when, when you drain a can, a 15 ounce can of garbanzo beans, you wanna make sure that they're low sodium. And then you usually, there's about four ounces of aquafaba in a can of beans. Uh, if you're buying generic beans, there's gonna be more aquafaba so that they can get to that 15 ounce weight limit. Uh, so I would get some ice cube trays, and I would keep two ounces to make your aquafaba, and then I would put them in the freezer in an ice cube tray and then pop it out when you need it, let it defrost so, so that you don't waste any. But, um, uh, it doesn't really last that long. I like it in, uh, if you ever make the, uh, Rouxbe tuna-less salad. I love making a, uh, savory aquafaba. Uh, it works very, very well. It gives a nice, uh, texture to that dish. And, uh, it's very, very nutrient dense in that it doesn't have the calories that you might see in hummus or, uh, a cashew creme or something like that.