Aquafaba is the water from cooked ĺegumes such as chickpeas. It can be used to replace egg whites in vegan cooking. You may get better results using the aquafaba from a can of chickpeas when you first try to make it, but do try experimenting with using your own aquafaba too. Add 1/4 teaspoon of apple cider vinegar to cold aquafaba before whipping. It can be whipped to stiff peaks or just lightly whipped and used in recipes as a substitute-egg combiner. Best results are obtained by using an electric beater.