Aquafaba has been all the rage in the vegan world lately. It can substitute for eggs in many recipes, add substance to things like yogurt, homemade marshmellows, serve as a binder fore fake meats...it does all kinds of things. The reason that it can be whipped up is because it contains protein. Once it's cooked, you cannot tell it is from beans. It's really delicious!
You'll find all kinds of recipes online. Just do a search for, "Aquafaba." I'm using a meringue recipe from one of my new cookbooks, AQUAFABA, SWEET AND SAVORY VEGAN RECIPES MADE EGG-FREE WITH THE MAGIC OF BEAN WATER, by Zsu Dever.
~ C