These vegan recipes use chickpea water in place of eggs, perfect for baking or pancake making
Thanks to Bake Off, aquafaba has hit the mainstream. It’s an ingredient I rely on when baking for vegans. Aquafaba (Italian for “bean water”) is the liquid left over from cooking legumes and pulses, most often chickpeas. When whipped, it magically transforms into a meringue-like consistency. It can be used in place of eggs for anything from a scone to a Victoria sponge. It also makes logic-defying meringues and amazing mayonnaise.
Anna Jones’ vegan recipes for aquafaba meringues and pancakes