..me neither! Who dreamed this up? I thought the liquid in most canned goods (beans/veggies) was basically salt water....I drain off and season as I wish.

i have never substituted beans for eggs/oil, or whatever, but then I am not a vegan......don't mean to offend those who are in that lifestyle, just amazed at the recreation of recipes.....

Black bean brownies are really good. You'd never know that there are beans in them and they're a little healthier to boot.

~ C.

One thing that I found out about aquafaba is that it doesn't keep for very long in the refrigerator....2-3 days, at best. After that, it starts to take on a slightly sour taste. It's probably still good to eat, but not so great for making meringues. I've read that you can put it into an icecube tray and freeze it for later use. I haven't tried that yet.

You can also use aquafaba from homemade beans. It's actually better because it has more structure and less salt. You just need to boil it down by 1/3, just like the canned version.

The ladies loved my meringues, although, I noticed that they didn't eat as many after I told them that they were made of aquafaba. Maybe they were worried about having gas...LOL. (I have NOT noticed that it causes gas, FYI.)

~ C