Aquafaba is the viscous liquid that results from cooking legumes, most commonly chickpeas. It is often used as a vegan substitute for egg whites in various recipes due to its ability to mimic their properties, such as foaming and binding. This versatile ingredient can be whipped into peaks, making it ideal for creating meringues, mousses, and even mayonnaise. Aquafaba is not only a practical alternative for those avoiding animal products but also a way to reduce food waste by utilizing the liquid that would otherwise be discarded.