Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked.
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. It’s composition also makes it a relatively flavorless, colorless emulsifier for creating a plethora of vegan sauces.
From replacing eggs in mayonnaise or aioli to thickening and binding vinaigrettes, aquafaba has tremendous potential in the kitchen. It can be used to create vegan replacements for ranch, yogurt or sour cream, and adds that extra emulsifying power without adding any inherent flavor.
Egg replacement: 3 T. of aquafaba equals 1 egg
Emulsifier: 2 T. per quart of sauce to be emulsified