In an effort to reduce food waste and to provide a useful ingredient for vegetarian and vegan recipes aquafaba was born. The word is derived from Latin and literally means water and bean. Aquafaba is exactly that, the liquid you normally drain off from canned beans.
One 15-ounce can of beans will contain about a half cup of aquafaba. Three to 4 tablespoons can be used to replace one egg. Aquafaba is made up mainly of starches and proteins so it mimics the properties of eggs in recipes. It can easily be whipped into a foam or meringue consistency. It should be stored in the refrigerator and used within 3 days.
You can make your own aquafaba by rinsing a pound (about 2 cups) of chickpeas or other light colored dried beans. Pour the beans into a container with a lid. Add 5 cups of water, tightly close the lid and let the beans soak for about 12 hours. Pour off the aquafaba and store in the refrigerator.
If you want to start experimenting, the Vegan Society has a list of 20 foods you can make with aquafaba.
