In a blender, blend all the ingredients in the vegan egg section, including the raw and soaked mung beans (do not cook the beans only soak them). Blend for at least a minute to fluff up the aquafaba.
1 cup aquafaba, ½ cup unsweetened oat milk, ⅓ cup shredded vegan cheese, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric, 3 tablespoons nutritional yeast, ½ teaspoon black salt, 1 cup raw and soaked yellow split mung beans