0 the water from cooked beans, used instead of egg whites in vegan cooking (= for people who eat no animal products):
Aquafaba is the viscous canned chickpea liquid you usually dump down the drain.
If using aquafaba to make things like light cakes, whisk it first until it turns white and foamy.
Aquafaba’s unique composition of starches and proteins makes it useful for thickening, binding, emulsifying, and foaming.
