aquafaba

Aquafaba is the viscous liquid found in canned or cooked legumes, such as chickpeas, beans, or lentils. It is composed mainly of water, starches, proteins, and soluble fibers. Because of its natural foaming and binding properties, aquafaba can be used as a vegan substitute for egg whites in recipes like meringues, mousses, and baking. It whips up similarly to eggs, creating a light, airy texture. Its versatility makes it popular among plant-based cooks, offering an effective, eco-friendly alternative to eggs without sacrificing texture or culinary functionality.