Is this ingredient your new secret weapon for vegan cuisine?

If you don’t know what aquafaba is, you aren’t alone. It’s a little-known egg substitute that’s formed when you cook or soak legumes – basically, it’s bean water.

Still confused? Don’t worry, we were too when we first heard about it. So, we decided to do some reading, and it turns out that aquafaba is quite the intriguing ingredient.

Bon Appétit says the egg-substitute was first registered in 2015, by software engineer Goose Wohlt, after he and his wife “discovered French cook Joël Roessel’s tutorial on how to make vegan meringues.”

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Aquafaba is the liquid that comes in canned chickpeas and other legumes, which most of us throw out without a second thought. It’s formed when the legumes are soaked or cooked, and because of its texture when whipped, is one of the best egg replacements around.

Vegans are obsessed with it at the moment, and even though the name for it has only been around for two years, it’s causing quite the stir (no pun intended).

If you’re someone that prides yourself on being a healthy eater and making the most of the resources available to you, pause the next time you mindlessly pour aquafaba down the drain.

Aquafaba can substitute eggs in a variety of dishes, from egg white cocktails to lemon meringue pie, to pancakes or chocolate mousse.

If you’re feeling creative next time you’re cooking, try using aquafaba, and let us know how it turns out.

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