aquafaba

American  

[ah-kwuh-fah-bah] / ˌɑ kwəˈfɑ bɑ /

noun

Cooking.

1. the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.

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Etymology

Origin of aquafaba

First recorded in 2010–15; aqua ( def. ) (in the sense “a liquid”) + Latin faba “bean”

Example Sentences

The only ingredient possibly considered a specialty is aquafaba, which is Italian for the prosaic “bean water.”

From Seattle Times • Feb. 14, 2023

Vegan version: Replace the egg white with 30 grams of aquafaba from a can or home-cooked beans, such as chickpeas, and swap vegan chocolate chips for the semisweet chocolate.

From Washington Post • May 4, 2022

Add aquafaba to a stand mixer with some sugar and you're on your way toward a doppelganger vegan meringue.

From Salon • Sep. 26, 2021

John DeLucie is the chef, who is offering dishes like crisp artichokes with aquafaba aioli, kuri squash salad with baby kale, roast chicken with polenta and wild mushrooms, and Berkshire pork chop with roasted apples.

From New York Times • Oct. 27, 2020

You may well be aware that the gloop the chickpeas come in has a name – aquafaba.

From The Guardian • May 13, 2020