Ingredient Spotlight: Aquafaba (+ 21 Amazing Aquafaba Recipes) — ohmyveggies.com

There are several vegan replacements for eggs out there, but until recently, there was one thing none of them could do: whip up into a foamy, egg white-like consistency. This changed in 2015 when it was discovered that the liquid from cooked or canned chickpeas, or aquafaba, could be reserved and beaten into a foam that looks and performs just like egg whites. (If you’re a food science nerd like I am, you’ll want to check out this history of aquafaba as an egg replacer.)

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