aquafaba

noun

Etymology: Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).

1. The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.

   “Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.”

   “To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.”