Aquafaba – the viscous liquid left over from cooking chickpeas and the #2 ingredient in Sir Kensington’s Fabanaise mayo – is one of the vegan community’s best-kept secrets. But Faba Butter, a new ...

Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in particular the egg white, ...

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It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct of the canned chickpea, or garbanzo bean, industry has been dubbed ...

Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise. The global egg replacement ingredient market ...

Many vegan substitutes are time consuming and require expensive, specialty ingredients. Vegan mayonnaise is the exception. It's made with common pantry staples in the same amount of time it would take ...

Why would an opera singer from France think that the liquid from canned chickpeas could be substituted for egg whites? And why would a software engineer from Indiana register a URL, or website, for it ...

OK, so it's not the playground rhyme you grew up with. But with the avid following that canned bean water — more appetizingly known as "aquafaba" — has gained in just a few short years, maybe it's ...

Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in particular the egg white, ...

Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free ...