I Can’t Believe It’s Chickpea Water

Aquafaba, the liquid found in a can of chickpeas, is surprisingly versatile. Andrew McClure and Aidan Altman, Brooklyn-based entrepreneurs, use it in their FabaButter, a vegan, nondairy butter substitute they have just begun selling. Coconut oil is another key component. With 84 percent fat, it is a reasonably effective substitute for butter. It is spreadable and can be melted for sauces or softened for frosting. It is effective for sautéing and even browns. The 450-degree smoke point is higher than butter’s. I found that it softens faster than butter at room temperature and for a pie shell, the dough was a bit softer and more delicate to handle, but the result was tender and flaky. Its natural color is ivory but for retail, they are tinting it pale gold with annatto. It is also kosher. FabaButter, $7.49 for a 15-ounce tub, Eataly markets in New York and nationwide, eataly.com, forafoods.com.