This is the thick, viscous liquid that canned pulses have been stored in, and has enjoyed a surge in popularity over recent years as a miracle vegan product. It can be used to make mayonnaise, as an egg replacer in baking, and for light and crisp meringues. Chickpea aquafaba is the most commonly used, but I prefer cannellini – I find the taste lighter and less intrusive in sweet baking. I have experimented with many beans, legumes and pulses and would only recommend cannellini and chickpea for cooking – kidney beans, black beans and the like are out of the question! You get about 125ml of aquafaba from one tin of beans.