AquafabaPhoto Credit: "© [qwartm] / Adobe Stock


Aquafaba is the water from cooked chickpeas or pulses and is used as a substitute for egg whites in baking for vegan recipes. The unusual name is a combination of the Latin words for water (aqua) and beans (faba).

Using the water which is usually drained away as an egg replacer was only discovered a few years ago by an American software engineer, Goose Wohlt.

He found that whisking the water made a perfect ingredient for his vegan bakes.

And it has now become a firm favourite among vegan bakers, home cooks and chefs as it is perfect for making vegan meringues.

Making it couldn’t be easier. Simply strain the water from a can of chickpeas into a bowl before whisking with an electric hand whisk for between three and six minutes until you get semi-firm peaks.

It can then be used straight away in your baking or can be kept in the fridge for up to a week. It can also be frozen for up to three months.