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What is aquafaba?

Aquafaba (meaning bean water) is the cooking liquid from any legume, and makes an ideal egg replacement in vegan cooking - mousses, meringues, mayonnaise, or even whipped cream. A can of chickpeas is most commonly used, but you can make your own by boiling dried chickpeas in water, and then reducing the liquid.

To replace whole eggs, sub three tablespoons of aquafaba. For one egg white, roughly two tablespoons of aquafaba. Next time you open a can of chickpeas, make sure you save the aquafaba. Store it in an airtight container for up to five days in the fridge or three months in the freezer.

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