A publication of the Centre for Advancing Journalism, University of Melbourne

Aquafaba: the egg substitute vegans have been waiting for

Vegans are going wild for an unlikely egg substitute that’s been hailed as one of the biggest food breakthroughs of the year. It’s leftover liquid from an ordinary can of chickpeas and it’s being used to make everything from meringues to mayonnaise. 

Audio report by Buffy Gorrilla
 
Vegans are using chickpea water as a substitute for egg whites. PIC: Buffy Gorrilla

Vegans are using chickpea water as a substitute for egg whites. PIC: Buffy Gorrilla

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Buffy Gorrilla reports on the culinary craze that’s taken the vegan world by storm. 

► A version of this story also featured on ABC Radio National.

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THE CITIZEN is a publication of the Centre for Advancing Journalism. It has several aims. Foremost, it is a teaching tool that showcases the work of the students in the University of Melbourne’s Master of Journalism and Master of International Journalism programs, giving them real-world experience in working for publication and to deadline. Find out more →

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