Some of the biggest trends in plant-based cuisine–aquafaba and eggless mayo, not to mention food waste prevention–have officially collided with a new product announced today from Sir Kensington’s.

The upscale condiment company is jumping on the vegan mayo train led by San Francisco’s Hampton Creek with a new mayonnaise calledInstead of the plant protein powder that is the base of Hampton Creek’s popular eggless Just Mayo line, Fabanaise (coming out in May) is made with, the water leftover from cooking chickpeas.

If you haven’t heard about the wonders of aquafaba, which we explore in Sunday’s story, “Cool beans: U.N. declares 2016 the Year of the Pulse” it’s a protein-rich brine that whips up into a foam that looks and performs so much like egg whites that it may change egg-based cooking forever. (You can try it out yourself in a vegan Chocolate Lentil Cake, which I promise is so much better than it sounds, and a frothy Pisco Sour that is free of that unpleasant raw-egg scent.)

“What’s amazing about it is if you have a can of chickpeas you have aquafaba. It’s something that naturally occurs as a cooking process for chickpeas. When we played around with it, we fell in love with the mayo we made with it. It didn’t have an aftertaste, and it had great texture,” says Jeannette Cornell, Sir Kensington’s vice president of marketing.

What the company, which is based in New York and has a plant in Pennsylvania, didn’t have was a source for aquafaba, so it teamed up with hummus producer Ithaca in New York to get the water leftover from cooking its chickpeas, a byproduct that’s normally thrown away. It estimates it will “rescue” 50,000 pounds aquafaba in its first year.

Sir Kensington’s Fabanaise will coming in classic and chipotle flavors and sell for $5.99 for 16 ounce jars and $9.99 for 32-ounce jars, starting in May at specialty grocers.