chocolate mousse: simply aquafaba beaten until sniff incorporated into melted chocolate with a little oil (or vegetable cream).
Floating islands: sweetened aquafaba whipped up and then steamed.
meringue: same as above but baked in the oven
as ice cream and sorbet to replace the creaminess given by the addition of egg white (frozen fruit, same weight in sugar, 1 egg white/3 tablespoons of aquafaba). For ice cream you can use vegetable milk + aquafaba or for desserts that tend to freeze (chocolate), mix a little courgette with it to keep the creaminess.