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Aquafaba, Latin for bean water, is famous among vegans for its fluffy magic goodness. Technically, it’s the viscous liquid that comes in a can of beans or legumes like chickpeas (or from cooking them), and it can be used as an egg white substitute in vegan cuisine. Its main claim to fame is that it whips into a frothy foam that’s perfect for meringues, mousse, airy waffles and this velvety vegan mayonnaise.