It’s the baking craze that seemed to blow up the internet in 2016, though it’s been around much longer than that. We don’t know who first thought to try this but suffice to say, we’re sure glad they did.
Next time you open a can of chickpeas (or other beans), don’t throw away the water inside… it’s liquid gold! It’s called ‘aquafaba‘ and it whips up just like egg whites and has ENDLESS uses. Here are some of the best aquafaba recipes we’ve discovered so far.