Reported in The Guardian, aquafaba is easier to shake than egg white to make mayonnaise. Can also be used to make meringues.
Aquafaba is boiled water from chickpeas or garbanzos, peas, and other legumes. Naturally, this water is full of proteins and saponins so it can be processed like egg white.
To make aquafaba rich in protein, soak beans in plenty of water overnight. Drain, pour with one liter of fresh water per 200 grams of peanuts and bring to a boil. Wait until boiling, strain the foam, then cover and cook for another one to two hours until the beans are soft. Let cool, then enter in the refrigerator.
One that can be used by using aquafaba is mayonnaise. Of course these food additives are avoided by vegan because they are made from eggs. However, by using aquafaba, it is safe to eat.
