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Bean liquid, often referred to as aquafaba, is the viscous water that remains after cooking beans or legumes. It is commonly associated with chickpeas and is used as a vegan substitute for egg whites in various recipes due to its ability to whip and create emulsions. Aquafaba can be used in baking, dressings, and even cocktails, making it a versatile ingredient in plant-based cooking.

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2mo ago

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