Aquafaba, the brine that remains after cooking chickpeas, has been successfully used as a substitute for eggs in a variety of vegan products such as meringues and mayonnaise—now, Fora Foods is experimenting with this unique ingredient for the creation of a plant-based butter.
While there are now several vegan butter products on the market, due to a heightened demand for healthier dairy-free options, many plant-based spreads are made with soy and palm oil. 'Faba Butter' is made with aquafaba, water, coconut oil and liquid oil, which are combined to create what Fora Foods' Aidan Altman describes as a "really creamy, dairy-like mouthful."
The aquafaba used in the Faba Butter from Fora Foods is sourced from hummus producers who have no other use for the brine and would ordinarily let it go to waste.
Legume Brine Butter
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