Also can get it from a can of chickpeas. The liquid already in the can is aquafaba
Also for best results, looking up “[dish] aquafaba recipe” will often work a bit better than 1:1 substitution because it can sometimes benefit from slight ratio changes of other ingredients. Though 1:1 substitution will still work
I made once a non-egg pavlova. Aquafaba is a great ingredient. Legumes remained cheap through this inflation while eggs does not.
The assault on cheap food is palpable, when I wear my tinfoil it feels intentional