We like to make our beans from dried around here, which means that as a byproduct of purchasing an already low-cost product, we are able to grow what would normally be a cast-off (the residual cooking liquid) into a delicious, foamy and silky egg white substitute.  Makes you feel a little like Laura Ingles Wilder, doesn't it???

Since our dried bean recipe uses a thumb-sized piece of kombu, we believe that our resulting Aquafaba is superior because it's got the added bonus of having a stabilizer (the kombu i.e. seaweed) built right in.

If you want to skip the step of making your beans from dried, you'll have to pick up at least 6 cans of beans to get enough Aquafaba (strained off) to use for this recipe.  Your call!  But since canned beans are twice as expensive as dried, we want to empower you to try this on your own.  Steady on, food pioneers!

Here's the recipe for making dried beans into cooked at home.  Or scroll down to view the recipe below this one.