What you need:
- 1 c soaked chickpeas
- 1/8-1/4 c cashews (more=creamier and fattier, less is beanier and lighter. If you want, you can omit these altogether and opt for a plain chickpea yogurt)
- 1.5 c water
- an extraction method (nutmilk bag, colander, panty hose)
- a pot
- Soak chickpeas and cashews over night.
- Add chickpeas, cashews, and water to blender and blend until smooth (you can also grind the cashews separately and add to the chickpea milk after you cook it, if you prefer. It adds a step, but may make the final result a little creamier. I’ve tried it both ways and it’s good either way…I guess it’s a matter of preference). Extract the excess fiber. It’s easier to squeeze the milk out using chickpeas because they are a little more fibrous and less squishy. I filter it back and forth a few times until I have little or no pulp left over.
(It looks a little weird now, outta the kitchen :/)
(oh no! I got a run in my stocking!)
3. Heat up the milk until it is steaming, but not quite boiling. It will start to get a little thicker, don’t worry, that’s just the proteins changing with the heat. Put a lid on it and let it cool down for several hours.
4. Put the milk in a jar and add one blue scoop of Avellana culture. Put it in your fermentation station and let it culture for eight hours at around 100 degrees. Don’t let this culture too long! It will take on a strange, otherworldly smell. (I’ve eaten it anyway when it smells like that and I didn’t die…but proceed at your own risk! 🙂
5. The chickpea-cashew yogurt will likely separate during the culturing process. I’ve made plain chickpea yogurt that was very thick and didn’t separate (as long as you don’t use too much water-I used a 1:1 water to chickpea ratio), but it has always separated and gotten a little globular while fermenting. Drip out the whey with your drip station and give the chickpea-cashew yogurt a vigorous stir and it will be totally delicious!