aquafaba
Sign in to saveAlso known as chickpea water
thumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.
Wikidata facts
- Instance of
- food ingredient
- Country of origin
- France
- Material used
- water
- Image
- Aquafaba from White Beans.jpg
- Has use
- egg analogue
Show 5 more facts
- Commons category
- Aquafaba
- time of discovery or invention
- 2014-00-00
- cuisine
- vegan cuisine
- fabrication method
- cooking
- facet of
- lacto vegetarianism
via Wikidata · CC0
~6 min read
Encyclopedic overview
6 sectionsContents
- Origins
- Uses
- Composition
- Gallery
- See also
- References
thumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.
Excerpted from Wikipedia’s “aquafaba” article, available under the CC BY-SA 4.0 licence.