Aquafaba has to be the biggest revelation to vegan cooking and baking since, I don’t even know what… the internet? Somewhere along the line, some genius figured out that the cooking liquid from beans is a near-perfect match for egg whites and vegan food has been unstoppable ever since.

Aquafaba has quickly becoming one of the it-ingredients, right up there with nutritional yeast and jackfruit – and for good reason. It whips into perfect peaks, bakes into airy meringues and macarons, binds in baking, fluffs falafels, churns into cheese and so much more.

I personally have two cookbooks based on the stuff, the latest of which is Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman. This book runs the gamut from sauces to savory to dessert, giving lots of uses from this unlikely ingredient.

Today I’m sharing the recipe for S’Mores Cups because one of aquafaba’s many talents is making vegan marshmallows and marshmallow fluff. If vegan graham crackers are tough to locate in your area, you can make your own. And, if you don’t have whole vanilla beans on hand, you can also use vanilla bean paste – but you really want to use one of the two instead of vanilla extract for the most marshmallowy flavor.

A note to aquafaba beginners: It is literally the cooking liquid from beans. Light-colored beans like chickpeas or Northern beans tend to be the most popular. You can reserve the cooking liquid when you cook beans, but the easiest way to get it is to buy a can of low-sodium or no-salt beans. Drain the can and reserve the liquid – that liquid is aquafaba! There are tons of tips for making your own, freezing it, storing it, making a concentrate, etc. in this cookbook so if you’re curious, pick it up!

Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca. Available where books are sold. Image credit: Colin Erricson.

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