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You are here: Home / Uncategorized / Turmeric Chickpea Yogurt

Turmeric Chickpea Yogurt

November 30, 2022 by Ellen Kanner Leave a Comment

Turmeric Chickpea Yogurt

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Ingredients
  

  • 1 ½ cups 250g cooked chickpeas or one 15-ounce / 425g can, drained and rinsed
  • ½ cup 120ml Tangy Cashew Cream or 1⁄2 cup / 120ml unsweetened plain vegan yogurt
  • 1 ½ tablespoons freshly squeezed lime juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ¼ teaspoons ground turmeric
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar or maple syrup
  • 1 small clove garlic coarsely chopped
  • Water as needed optional

Instructions
 

  • Place the chickpeas, Tangy Cashew Cream, lime juice, lemon juice, turmeric, salt, pepper, agave syrup, and garlic into a food processor fitted with the S blade. Process until smooth, stopping the machine and scraping down the bowl a few times. The texture should be the same as hummus: thick, but smooth and spreadable. If the mixture is too thick, add water a tablespoon at a time to achieve a desirable consistency.
  • Serve right away, or meal prep for the week by transferring the cashew cream to a single airtight container. Store in the fridge for up to 4 days or in the freezer for up to 6 weeks

Notes

Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. 
Photographs copyright © Ashley McLaughlin

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Filed Under: Cocktail Parties, Condiments & Spreads, legumes and pulses, LIGHT MEALS, Uncategorized

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Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

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