Vegan Chickpea Yogurt by @le.renard.et.les.raisins

30 min

4 servings

🫘

130 g

Dried chickpeas

💧

700 ml

Water

🥣

1 tbsp

Plant-based yogurt

  1. Soak
    • Dried chickpeas
    • Water

    The night before, soak the dried chickpeas in a large quantity of cold water.

  2. Rinse
    • Dried chickpeas
    • Water

    Rinse and drain the chickpeas, then place them in a blender with 700ml of cold water and blend.

  3. Pour

    Pour the blended liquid through a fine sieve into a saucepan, using a spoon to press the remaining pulp in the sieve.

  4. Add
    • vegetables

    Keep this leftover okara pulp in the refrigerator for up to 2 days, or in the freezer, to add later to a vegetable stir-fry, pancakes or a cake.

  5. Whisk

    Turn the heat to medium-high and whisk constantly until the mixture reaches a thick bechamel-like texture.

  6. Pour

    Pour into an airtight container and let cool to lukewarm.

  7. Add
    • Plant-based yogurt

    Add the plant-based yogurt and mix.

  8. Serve

    Store in the refrigerator until ready to serve.

  9. Blend
    • Plant-based yogurt

    Optionally blend the finished yogurt for a silkier texture.

  10. Place
    • Plant-based yogurt

    For future batches, keep 1-2 tbsp of the liquid from this chickpea yogurt to use in place of the plant-based yogurt starter.

Vegan Chickpea Yogurt by @le.renard.et.les.raisins

30 min

4 servings

🫘

130 g

Dried chickpeas

💧

700 ml

Water

🥣

1 tbsp

Plant-based yogurt

Preparation Steps

  1. Step 1/10

    The night before, soak the dried chickpeas in a large quantity of cold water.

    🫘Dried chickpeas
    💧Water

  2. Step 2/10

    Rinse and drain the chickpeas, then place them in a blender with 700ml of cold water and blend.

    🫘Dried chickpeas
    💧Water

  3. Step 3/10

    Pour the blended liquid through a fine sieve into a saucepan, using a spoon to press the remaining pulp in the sieve.

    🧺Fine sieve
    🥄Spoon
    🍲Saucepan

  4. Step 4/10

    Keep this leftover okara pulp in the refrigerator for up to 2 days, or in the freezer, to add later to a vegetable stir-fry, pancakes or a cake.

  5. Step 5/10

    Turn the heat to medium-high and whisk constantly until the mixture reaches a thick bechamel-like texture.

    🥄Whisk
    🍲Saucepan

  6. Step 6/10

    Pour into an airtight container and let cool to lukewarm.

    🫙Airtight container

  7. Step 7/10

    Add the plant-based yogurt and mix.

    🥣Plant-based yogurt

  8. Step 8/10

    Store in the refrigerator until ready to serve.

  9. Step 9/10

    Optionally blend the finished yogurt for a silkier texture.

  10. Step 10/10

    For future batches, keep 1-2 tbsp of the liquid from this chickpea yogurt to use in place of the plant-based yogurt starter.

    🥣Plant-based yogurt

Composition

Ingredients

Types

Legumes, Liquid, Dairy Alternative

Ingredients

Dried chickpeas, Water, Plant-based yogurt

Notes

Dried chickpeas (not canned), Water (cold, for blending the soaked chickpeas), Plant-based yogurt (with live cultures)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Calorie, Low-Fat, Low-Sodium, Halal, Vegan, Kosher, Nut-Free, Dairy-Free, Sugar-Free, Gluten-Free

Calories

95 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 15g, Fat: 1.5g, Fiber: 4g, Sugars: 1g

Nutritional Information

Minerals

Iron: 1.2mg, Magnesium: 20mg, Potassium: 150mg, Sodium: 10mg, Phosphorus: 60mg

Vitamins

Folate: 100µg, Vitamin B6: 0.1mg, Vitamin K: 2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Fine sieve, Whisk, Spoon, Airtight container, Saucepan

Appliances

Blender

Type

Type

Type Of Dish

Dessert, Dip, Condiment

Occasions

Everyday, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Thick, Smooth

Flavors

Tangy, Neutral, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,keep chilled at all times), freezer : not recommended for the yogurt itself; only the leftover okara pulp up to 2 months (okara pulp only, in an airtight container or freezer bag)