While it may not sound very appetizing, chickpea water—also called aquafaba—is a secret weapon when you want to whip up velvety vegan desserts. We often pour the liquid from canned chickpeas down the drain, but this overlooked ingredient can be the key to creating unexpectedly decadent treats. “I first learned about the magical power of aquafaba by testing a recipe for meringue cookies,” says plant-based chef Carleigh Bodrug, who has drawn more than 4 million followers on Instagram with her crafty low-waste recipes. “Shockingly, when you whip up aquafaba, it develops stiff peaks just like whipping egg whites.”
Bodrug’s highly anticipated second cookbook, Plant You Scrappy Cooking, focuses on zero-waste recipes that use hidden gems in your pantry (like aquafaba) to create wholesome vegan meals. “I have about 25 recipes earmarked as ‘kitchen raid meals’ where you can…