https://youtube.com/watch?v=HoZ0FZDjr7A&si=exmNT1L4w2unouQo
Ingredients:
1 cup dried chickpeas
4 cups water for soaking
4 cups water for blending
⅓ cup raw cashews OR raw sunflower seeds
1 tbsp lemon juice
2 tsp vanilla bean powder or 3 tsp vanilla extract
Fruit Layer:
10-12oz fresh or frozen fruit
2 tbsp – ¼ cup water
Date paste to taste
Instructions
Soak dried chickpeas in 4 cups of water for 10-12 hours at room temperature.
Reserve 2 tbsp of chickpea soaking water and set aside.
Rinse and drain the chickpeas.
Add soaked chickpeas and remaining 4 cups of water to a blender and blend.
Strain chickpea milk through a nut milk bag into a pot until you extract all the excess liquid.
Add the raw cashews or sunflower seeds to the blender with about a cup of the chickpea milk and blend until completely smooth.
Add cashew/sunflower mixture to the pot of chickpea milk.
Bring chickpea milk to a simmer and mix for about 10 minutes or until the mixture has thickened. As you cook the mixture, scrape the bottom of the pot to prevent sticking and scorching. You can also whisk the mixture to prevent clumping.
Once it has thickened, whisk in the vanilla.
Remove the pot from the heat to allow it to cool until lukewarm.
Mix and whisk to prevent clumping as the mixture cools.
Transfer to a clean glass jar and whisk in 2 tbsp of chickpea soaking water and the lemon juice.
Cover the jar with a cheese cloth or paper towel and allow to ferment for 12 hours at room temperature.
Cover and store in the fridge.
Add fruit mixture and/or date paste as desired. Enjoy!