If you haven’t already heard of aquafaba, you’re gunna love this. Well, we did anyway.
Aquafaba is the gloopy gunk that is produced when legume seeds such as chickpeas are cooked, the stuff that encases your tinned and jarred goods of the same name.
It also behaves in the same way egg whites do, which is to say it foams and binds. Aquafaba does this so well in fact, you can make meringue from it. Yes, completely vegan meringue, you heard me right. Continue reading “Aquafaba”