Cheap, reliable egg alternatives: what to use for whipping, baking and high-protein snacking
Aquafaba, a viscous byproduct of cooking legumes, is a versatile substitute in vegan cuisine, capable of creating meringues, sauces, and mayonnaises, offering cost-effective solutions.
Aquafaba serves as an effective substitute for egg whites in cocktails amidst the egg shortage, maintaining texture and functionality without affecting flavor.