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Hailed as a genius replacement for egg whites, aquafaba is concocted by placing chickpea water (the leftover liquid from canned and dried chickpeas) into a blender before being mixed into a frothy whipped cream. The foamy ingredient, whose name is said to be a combination of the Latin words for “water” and “bean,” lends itself well to meringue, mousse, mayonnaise, pancakes and more. While aquafaba is a pure ingredient and a game-changer for vegans, it offers little in nutrition, providing only trace amounts of minerals and minimal protein. If you plan to make it yourself, be sure to select only BPA-free canned garbanzos.
See also 5 Vegan Breakfast Recipes from Jorge Cruise