Aquafaba is the liquid from cooked beans, usually chickpeas. This is a new phenomenon in the vegan cooking world.
In this class, we will prepare 3 recipes using aquafaba, as well as get into an in depth conversation about the science behind how this new Super Egg Replacement works. We will make delicious vegan meringue and top vegan lemon curd with it. We will also use aquafaba as an egg replacement in a breading station to make breaded eggplant ‘parmesan,’ and a vegan omelette.