Makes: 1 gallon
Ingredients
- 3 cups dried garbanzo beans
- 4 large medjool dates, pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg, ground
- 1/4 teaspoon salt
Directions
1. Soak 2-3 cups of beans in a large container with enough water to expand the volume by 2-3 times for 24 hours.
2. Strain and rinse beans. Place beans and dates in a blender or food processor and blend until creamy, adding as much water as needed.
3. In a large pot, bring 1 gallon of water to a boil. Add the bean paste, vanilla, cinnamon, nutmeg, and salt. Stir well, and let simmer for 20-30 minutes, stirring occasionally. Let cool and strain through a fine mesh strainer or squeeze through cheesecloth.
You can save the bean fiber for chickpea pancakes, savory patties, hash browns, falafel or hamburger filler!
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How long will this keep in the freezer?
Hi Sera, I have never frozen it before, but I do know that when whole chickpeas are soaked, cooked, then frozen they can last for up to a year in the the freezer. I imaging this would be the same. It would almost be like creating Vanilla Chickpea ice milk! Could be very nummy as it thaws!
can you use this as normal milk? What about hot beverages? Going to try!
How long does the milk last in the fridge?
Up to one week, but tastes best the first few days. 🙂
Do you have a vegan oil free pancake recipe you could share tonuse the left over pulp?
TIA!
I do not, but would simply just add some to the batter to thicken it up. It would probably hold up very well!