After years of settling for egg substitutes !
Such as applesauce, tofu, flaxseed and chia seeds, bananas and additive-enriched highly processed commercial egg replacement products, we finally have not only the perfect solution when it comes to whole eggs, but an effective replacement for the elusive, crucially important non-vegan ingredient, the protein.
Aquafaba combines some of the essential components of both yolks and proteins that allow it to emulsify, foam, bind and be used as a thickener.
Aquafaba opens up a whole new universe of baking and cooking on a plant basis. And while it is true that the cooking liquid of different beans can be used as a substitute for eggs, the cooking liquid of chickpeas seems to work best.
