All thanks to a 2014 discovery by a French Chef, we have found the perfect alternative of eggs for all the vegans and people allergic to eggs. And it’s called Aquafaba.  


The name sounds complicated but we tell you it’s really easy to make. But first, let’s understand what is this egg-replacement?  


What is aquafaba?  

It is a liquid that is retained after the chickpeas and other pulses are stored or cooked. This was discovered to be rich in certain nutrients and therefore, could be used as a substitute for eggs in various recipes. The texture is very similar to beaten egg whites and can be very useful in making vegan-friendly food. Not only this, they are often used to prepare dairy/lactose-free dishes as an alternative to milk and butter.  


So how can you prepare this versatile liquid at home?  

It is pretty basic. Whenever you prepare chickpeas, save the leftover water from the cooking and store it in your refrigerator for 2-3 days.  


How can you use it?  

There are various desserts and even savory recipes in which eggs can be replaced with aquafaba. Here are some of them which can be easily consumed by vegans and lactose-intolerant people. 


  1. Cakes and muffins:  

You can whip the aquafaba just like egg whites and use in baking cakes, muffins and several other baked items.  


  1. Pies and cookies:  

You can enjoy vegan pies and cookies because even the meringue can be made using aquafaba, along with sugar and vanilla.  


  1. Butter and mayonnaise:  

Who thought butter and mayo, which are purely dairy-based products, could be made dairy free? But aquafaba has made that possible too.  


Now that you have aquafaba, are you planning to turn vegan anytime soon?