Chickpea, Mung Bean, and Cashew Milk

Name: Chickpea, Mung Bean, and Cashew Milk
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1/4 cup chickpeas (30 grams); 1/4 cup mung beans (30 grams); 1/4 cup cashews (30 grams); 1 pinch sea salt or pink salt; Raw cane sugar, rock sugar, or dates to sweeten, to taste; 5 1/4 cups cooled boiled water (1250 ml)

Hân Hân @cook_112431165

Thành phố Hồ Chí Minh

Chickpea, Mung Bean, and Cashew Milk

Hân Hân @cook_112431165

Thành phố Hồ Chí Minh

Saved

Ingredients

30 minutes

Serves 5 servings

1/4 cupchickpeas (30 grams)
1/4 cupmung beans (30 grams)
1/4 cupcashews (30 grams)
1 pinchsea salt or pink salt
Raw cane sugar, rock sugar, or dates to sweeten, to taste
5 1/4 cupscooled boiled water (1250 ml)

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Steps

30 minutes

1

Soak the chickpeas for 8 hours, the mung beans for 12 hours or overnight, and the cashews for 1 hour.
2

After soaking, peel the chickpeas, and rinse the mung beans and cashews. Prepare all the prepped ingredients. Add the chickpeas and mung beans to a plant-based milk maker with the water, and select the 30-minute milk program.
3

When there are 10 minutes left, open the small lid and add the cashews.
4

After 30 minutes, when the milk is done, immediately pour it into a pitcher, skim off any foam, and sweeten to taste.
5

Done! The result is a rich, creamy milk with a delicious mung bean aroma.