Here’s a great question from a reader about aquafaba. Have you heard of it? Wondering how to use it as an egg substitute? We have the answers!
READER QUESTION: I’ve been seeing aquafaba on many of the healthy recipe sites lately. Can you tell me what the deal is with this?
Of course! Plain and simple: aquafaba is the liquid found in a can of chickpeas. It’s super starchy, so when it’s whipped it becomes velvety and foamy. Ok, ok, so that’s nice and all, but why are we whipping the liquid from a can of chickpeas?
Aquafaba is really popular in vegan cooking and baking — mainly as an egg replacer. It’s a great binder and helps add structure (and lightness) to baked goods and meringues. I’ve also seen it used in vegan mayonnaise and I have…