FROM THE VEGAN WEEK BY GENA HAMSHAW
Ingredients
- 1½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
- ½ cup unsweetened plain vegan yogurt
- 1½ tablespoons freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 1¼ 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)
Preparation
Place the chickpeas, yogurt, 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.
About this recipe
Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright ©2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.
