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It's the viscous water in which legumes, like chickpeas, have been cooked It's often referred to as "bean liquid" or "bean water" During the legume cooking process, proteins, carbohydrates, and other water soluble Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time It's the translucent viscous goop you probably rinse down theWhen you cook beans, the cooking water absorbs some of the proteins and allows the liquid to imitate qualities of egg whites Aquafaba has a whole array of uses from Vegan Meringue Made With Aquafaba A Saucy Kitchen Aquafaba cookies