1. The starchy liquid drained from canned chickpeas, used as a vegan substitute for egg whites in cooking and baking.
Usage: usually uncountable; modern culinary term; also called 'aquafaba' in singular form

Examples

• Aquafabas can be whipped into stiff peaks to replace egg whites in meringues.
• Many vegan bakers use aquafabas as a binding agent in cakes and cookies.
• Three tablespoons of aquafabas is roughly equivalent to one egg white.
• The chef drained the aquafabas from the canned chickpeas and saved it for the dessert.
• Aquafabas has become popular in plant-based cooking over the past decade.