The secret ingredient that can magically veganize our favorite foods (and drinks!) has been hiding in plain sight for so long—and we've just been dumping it down our drains.
Aquafaba is that murky, viscous liquid in canned chickpeas (and other beans) and can be used as an egg white alternative. I really wish there was a better word than "alternative" or "substitute," though, because those words downplay its uncanny ability to mimic the effects of egg whites. It doesn't compare to egg whites like beet burgers are to beef burgers; it's more like jackfruit is to pulled pork—but way less labor intensive.