Aquafaba made from the cooking water of chickpeas, carefully processed for consistent quality Works as a plant-based replacement for egg whites in baking and desserts Can be whipped cold for 3–5 minutes to create stable foam Suitable for meringues, cakes, pancakes, muffins, brownies, and creamy desserts Also works unwhipped as a binding agent in vegan recipes Store refrigerated after opening and use within 3–4 days Make vegan baking easier with one simple ingredient.