Vanilla Garbanzo Bean (Chickpea) Milk


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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7 comments on “Vanilla Garbanzo Bean (Chickpea) Milk”

    1. 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!

  1. Do you have a vegan oil free pancake recipe you could share tonuse the left over pulp?


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