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 Aquafaba is the thick, clear liquid that results from cooking chickpeas in water It is typically discarded as wastewater The culinary use of chickpea cooking water (aka aquafaba) has expanded rapidly since 14 when it was found to be an excellent emulsifier, thickening agent, and foaming agent Can you make your own vegan mayonnaise?Aquafaba (/ ˌ ɑː k w ə ˈ f ɑː b ə /) is the viscous water in which legume seeds such as chickpeas have been cooked Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallowsIt is especially suitable for use by people who avoid eggs, such as vegans Sir Kensington S Vegan Mayo Vegan mayo food processor