WHAT IS IT?
Aquafaba, Latin for “bean water”, is the leftover cooking liquid from legumes, especially chickpeas.
WHY DO WE CARE?
Aquafaba comes into its own in vegan baking, acting as a foaming agent and emulsifier, behaving much like eggwhite. It’s used in eggless recipes for mousses, mayonnaise and meringues, among other things.
WHERE CAN I GET IT?
It comes with every can of chickpeas you buy. Make sure you look for chickpeas that contain no added salt or other flavourings.