I have successfully been using aquafaba as a vegan egg replacement in meringue, sorbet, fruity dream and in savoury dishes like a tofu based omelet. Its also been used by others to make sponge cakes and other baked goods where it adds lightness and air.
In sweet dishes i use unsalted chickpeas and regular in savoury dishes - but to be honest the salt content doesn't affect the taste of the finished product unless you eat a salt free diet when you may notice it
Using the butterfly in my thermomix whips it up beautifully in just a couple of minutes
I have been experimenting with making a AF- based sour creme too

For consultants conducting vegan demonstrations, aquafaba works in the custard as an egg replacer too
Anni
Vegan Thermomix Consultant
Melbourne Victoria Australia
annprecise@optusnet.com.au