Aquafaba is the water or brine you find in canned beans. Typically, you’d rinse the beans in a colander or strainer to wash away the liquid, but with this next recipe you save the brine (aquafaba).
You can also save the aquafaba and use it when a recipe calls for stock, but also an egg-white substitute. Whip it up with a hand mixer or stand mixer until it’s light and fluffy. It is an amazing, low calorie and no-waste option!
Let us then jump into this recipe for a gluten-free vegan pavlova.
Preparation: 2 hours or overnight