A popular egg substitute in vegan desserts.

aka “bean water”

Aquafaba forms when legumes, such as chickpeas, are soaked or cooked in water for an extended period of time. You've likely tossed it out without a second thought, after draining chickpeas from a can, but you can use it to make airy vegan desserts, such as meringues and chocolate mousse, or even a vegan whiskey sour.

While aquafaba is a vital vegan cooking ingredient, it's a new one. Vegan French musician, Joël Roessel, began experimenting with cooking with water from canned beans and other vegetables, then writing about it on his blog, where it caught on with other vegan chefs as well as chefs looking to their reduce food waste.

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