Definitely something I would never have thought could become a kind of yogurt! I'm very curious about the taste and the possibilities. I've never made any yogurt at home but I am seriously considering giving it a try. Must get some raw chickpeas as I only have tinned cooked ones at home. Also I really appreciate the tips and things to be careful of! That's something a lot of people don't mention when sharing recipes.
Dude, you can't even imagine how grateful I am! Yogurt isn't just food, it's a part of our culture. I'm totally obsessed with all kinds of dzhadzhik, gudzha, and other yogurt-based dishes. It's been a real struggle, bro, but now I feel like I've found the solution. So, may the Force and Inspiration always be with you!
@CaroAbebe yes! Just make sure to use new, high quality probiotics - I tried it with the old ones in the back of my cabinet first and it didn't work xP
This is terrific--I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so will definitely be trying this. Thanks so much for sharing
If this makes you feel better, do. Plant oestrogens, however, are scientifically considered safe, they don’t affect humans the way animal oestrogens do.
For what it's worth, the estrogens in tofu have been found to not actually impact the cancers nor biological processes in humans. Lavender on the other hand is a different story.
Be careful the fats that are in cashews can allow a pretty toxic completely untreatable 100% lethal bacteria to grow in a fermentation that. You don't want to be fermenting coconuts or cashews unless you have laboratory testing facilities to ensure the end product does not become toxic. I don't think anybody knows enough about the sudden death cases to tell exactly how long fermentation needs to happen for those particular ingredients to turn toxic. It doesn't happen often but if it happens to someone there's nothing that can be done to save them😢 All we really know is it's specific to the fats found in these two foods. I believe the coconut is the most common culprit but there has been at least one case of it happening with cashew. Then again it wouldn't shock me if somebody put coconut in with that cashew, but I'm not an expert on the subject.
Great recipe! I found that when I used the soaking water to start the fermentation, I got basically no tang at all in the first batch. However, for my second batch, I used a tablespoon of the first batch as starter, and after the initial fermentation of that batch it developed a really nice tang, which then continued to develop in the fridge. It seems like it works to use the soaking water to start the fermentation-you just have to wait one or two batches before the tanginess really kicks in and the probiotics are fully activated!
Cabbage leaves naturally contain lactobacilli on their surface, which is how you make sauerkraut. Maybe that would work as well if you don't have yogurt at hand.
Hello from Georgia in the US. So happy to find you on youtube; I've seen you on instagram and enjoyed your videos. I can't wait to try this chickpea yogurt. I look forward to seeing more of you Hermann. Thank you, stay well.
Thank you for the recipe and for not saying a word more than necessary. Great video. I love yogurt but I stopped having it when I gave up dairy products. I'll try this and let you know how it came out. Good luck!!
I did it using Priyanka's video and it worked but I will be using this video to continue to create with that first batch as an endless starter.This video also gave more options, details such the chunkiness being normal and you just need to blend to make it smooth again because I thought something went wrong but it was fine so I just mixed it put a spoon added some fruit and other toppings and my children had a delicious snack. l love the chickpea tofu video - did that last week. Your videos explain more fully and give alternative ways to make and I like that.
This over night soaking starts the fermentation process if you leave the bowl in a warm place. I am guessing that where you are right now is quite cold and so that may have been an issue. Priyanka may actually be in India and so for her this was a seamless process. People leave many things to soak overnight in order to start the fermentation process. Idli/dosa batter, something that you have discussed at length in this channel, being a prime example.
You could mix a bit of chickpea flour and water into a thick batter and let that ferment for 1-3 days and that would be your starter, which you can then use to ferment a yogurt batter made from chickpea flour or blended chickpeas before heating it.
Personally, I consider that the result won't be same as flour usually loses some of the potential of the raw bean. Anyway, try could result in something.
Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨
❤❤❤ I love how you emphasized on the locally grown sources . Based from South India , we do have chickpeas but peanuts are more versatile for us in our region, also coconuts but effort wise peanut curd/yogurt is more convenient with not much compromise in taste, I love making it and use it in different recipes.
Nice and useful video. Regarding taste, if you like slightly sour taste for yogurt , just add a tea spoon of sugar at the time of curdling ( setting the culture). The sugar gets converted to lactic acid and makes this yogurt , naturally sour. Btw, I make yogurt with chick peas as well as peanut. Both taste great.
Thank you for the video! I’ve been wanting to try this method for a while- I love my nutmilk kefirs but they always end up so thin. I added some mesophilic strains (kefir starter) and two teaspoons of sugar in addition to the more thermophilic strains in the yogurt and fermented for 14 hours in my oven with just the light on- deliciously tart and tangy. I’m hoping I can train my yogurt to that characteristic kefir fizz without losing the thickness- we’ll see!
Thanks for the recipe. After mixing it it was super smooth. Honestly I am not used to the taste even though I added real vanilla when cooking the milk and lemon after fermentation. Will still eat it but not on its own maybe with homemade granola and fruits 😊
I was making a yougurt with her video today. I didn’t have any bubbles in the soaked water but added it anyway to one half, to the other half I added the water and some water, which separated from my soy yougurt. 8 hours have passed already. It became like jelly but I am not sure it became a yougurt, maybe it just became that way. It should be a bit sour after all, right?
@@BakingHermannyes I was incredibly pleasantly surprised too! So far I’ve made it the same way Labneh is made (pressing out the water and forming it into balls, coating in herbs, storing some in brine, and some just in jars as is. Reminiscent of cream cheese too) and for a block of cheese, I’ve put it in mini spring pans, some parchment underneath, a bamboo sushi mat and a tray to catch the water, dried it at a low temperature over the course of a week or so, and put in the refrigerator to age and dry out further, and there you’ve got a very affordable, delicious live cultured vegan cheese! Very customisable ofcourse, I’ve done if with soy and coconut as well (the latter is coming out much like goat cheese!) It works with a Burmese tofu batter as well, as long as I put in the live culture when its warm and no longer hot, it tastes very rich this way, whereas the yoghurt gives a more delicate flavour. And all the water caught can ofcourse be used for more future batches! A gift that keeps on giving 😊 Always looking forward to your videos!!! 😊
I found this an intriguing recipe, so I made it myself. You said in the video that you should leave it in a warm place for 16 hours. I let it stand at room temperature, does this still work for the bacteria? If not, where do you put it in a warm place? Or do you use a yogurt maker?
Would this also work with probiotoka instead of yogurt? I can't find any yogurt with live cultures. I would be very happy to receive an answer. Kind regards from Germany. 💚🕊️
Ooohhh thank you for posting this recipe sir!! I am sorry i started to follow your channel about 2months ago.. So i just wanted to ask that you always say something at the end of each video..what does it mean?.. Could you plzzzz tell me sir
Thanks Hermann, i tried this with soy milk and a heaped tablespoon of plant based live cultured yogurt... tried 2x and it didn't turn out, some curdles but not fully yogurt consistency. I did make sure the temp of the milk wasn't too cold or hot... would using a probiotic supplement work? Or any other suggestions? Thank you 💖
Wondering if the metal bowl was the culprit in the failed fermentation using the chickpea soaking liquid. I've heard from many that metal interferes with fermentation. Personally I've not fermented in metal so have no direct experience.
Kudoos! to you bro ,very Happy to see u making many indian dishes and tasting it and making it in an authentic way . Kindly try Idiyappam and Thenga Paal ( sweet coconut milk) bro ❤❤❤
What about acidifying it before storing or even before adding the starter. That might encourage the acidophilus and enhance the taste. Might be worth giving it a try.
Hi Julius. May I request that you add temperature taken via an instant read thermometer at the various steps of the recipe? Also, I have much better experience making yogurt in an electronic pressure cooker, such as an Instant Pot for the “boiling” and fermentation step. Is it possible to adapt this method to an electronic pressure cooker?
I made it. Was bubbly and bit separated after 12 hours. I bleded it. The texture came out perfect but it was not sour at all. Do you think it didn't ferment then?
I will be trying this as soon as I get my hands on live yogurt. I have tried many a times to make yogurt at home with no success so to buy live yogurt it’s not easy as most supermarket products are not live. I would like to thank you about your honesty when you talk about a recipe or product 🇬🇧🇬🇧 Maria
I ADD DATES AND FRUITS LIKE BLUEBERRIES OR STRAWBERRIES TO IT TO SWEETEN IT UP AS I DONT EAT SUGARS OR SALT SO I SWEETEN IT UP WITH FRUITS AND UNSWEETENED COCONUT SHAVINGS AND DATES AND DRIED MANGOS AND THE LAST ONE I MADE WITH BANANA BLUEBERRIES AND BLACK BERRIES FOR A FRUITY TASTE :)
I can find locally sourced dairy far more easily than locally grown chickpeas, but I do want to try to make vegan yogurt. Interesting! I think a little fat like from coconut or sesame seeds would vastly improve the flavor
The sweetened version might be a great ice-cream base or frozen yogurt base. The chickpea tofu seems really easy to make too and you can probably add some herbs and spices that will compliment the dishes you are making or if you're not vegetarian you could add chicken flavouring.
Definitely something I would never have thought could become a kind of yogurt! I'm very curious about the taste and the possibilities. I've never made any yogurt at home but I am seriously considering giving it a try. Must get some raw chickpeas as I only have tinned cooked ones at home.
Also I really appreciate the tips and things to be careful of! That's something a lot of people don't mention when sharing recipes.
Same! I had absolutely no idea if would ferment well, but it works! Nature's magic!
Please let us know about the taste if you can.
Channel subscribe please iam poor family members halp me 😅😅😅
I made it... the taste is awful....nothing like yogurt taste... I won't make it again, never ever. I almost did vomit. Sorry...
So can I use cow milk yogurt yogurt?
Dude, you can't even imagine how grateful I am! Yogurt isn't just food, it's a part of our culture. I'm totally obsessed with all kinds of dzhadzhik, gudzha, and other yogurt-based dishes. It's been a real struggle, bro, but now I feel like I've found the solution. So, may the Force and Inspiration always be with you!
Cultured yoghurt culture
I agree with u dude 🎉
Kefir fermented milks make great lactose free yogurt and kefir cheese. Yummy.
@@saraanderson2784funny!
@michaelmurray2853 and you need to be in therapy
If you live somewhere where it's difficult to get vegan yogurt (like where I live), you can mix the contents of a probiotic capsule in instead :)
Have you actually tried that? Sounds like a great idea!
@CaroAbebe yes! Just make sure to use new, high quality probiotics - I tried it with the old ones in the back of my cabinet first and it didn't work xP
I have replaced the cucumber with green apple & mint with arugula. It was magic!!
Cool!
Wow! ❤
Why
Yum!!!
This is terrific--I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so will definitely be trying this. Thanks so much for sharing
If this makes you feel better, do. Plant oestrogens, however, are scientifically considered safe, they don’t affect humans the way animal oestrogens do.
I@@CaroAbebe
For what it's worth, the estrogens in tofu have been found to not actually impact the cancers nor biological processes in humans. Lavender on the other hand is a different story.
Adding some cashews to the blend really improves the flavor.
Anything would.
Needs a little fat
Be careful the fats that are in cashews can allow a pretty toxic completely untreatable 100% lethal bacteria to grow in a fermentation that. You don't want to be fermenting coconuts or cashews unless you have laboratory testing facilities to ensure the end product does not become toxic. I don't think anybody knows enough about the sudden death cases to tell exactly how long fermentation needs to happen for those particular ingredients to turn toxic. It doesn't happen often but if it happens to someone there's nothing that can be done to save them😢 All we really know is it's specific to the fats found in these two foods. I believe the coconut is the most common culprit but there has been at least one case of it happening with cashew. Then again it wouldn't shock me if somebody put coconut in with that cashew, but I'm not an expert on the subject.
@@darcieclements4880 hey! can you please link to an article or more context about this? I can't find more info online x thank you!!
Try this with red split lentils.
Delicious and a lovely pink colour.
I did add a pinch of salt and sugar.
I thought this would work with other legumes. I'm gonna tru tiger nut although it's a tuber. I think the starch will act similar.
Great recipe! I found that when I used the soaking water to start the fermentation, I got basically no tang at all in the first batch. However, for my second batch, I used a tablespoon of the first batch as starter, and after the initial fermentation of that batch it developed a really nice tang, which then continued to develop in the fridge. It seems like it works to use the soaking water to start the fermentation-you just have to wait one or two batches before the tanginess really kicks in and the probiotics are fully activated!
Nice! Love the variety of plant based options that you can sinply make at home. Its even just as simple to make as the non-plant based version!
It's endless!
I love that you credit your inspiration!!
Cabbage leaves naturally contain lactobacilli on their surface, which is how you make sauerkraut. Maybe that would work as well if you don't have yogurt at hand.
Very neat how you can take this in many directions flavour wise. I did not know this was so naturally easy!!!
Hello from Georgia in the US. So happy to find you on youtube; I've seen you on instagram and enjoyed your videos. I can't wait to try this chickpea yogurt. I look forward to seeing more of you Hermann. Thank you, stay well.
I'm so happy I found your channel! 😊 it's so unique, I love it
Once again, Hermman, you're amazing & so creative & talented. Thanks, for sharing.
Thanks for watching :)
@@BakingHermannhallo julius! ❤ grüße aus nrw
Thank you for the recipe and for not saying a word more than necessary. Great video. I love yogurt but I stopped having it when I gave up dairy products. I'll try this and let you know how it came out. Good luck!!
I did it using Priyanka's video and it worked but I will be using this video to continue to create with that first batch as an endless starter.This video also gave more options, details such the chunkiness being normal and you just need to blend to make it smooth again because I thought something went wrong but it was fine so I just mixed it put a spoon added some fruit and other toppings and my children had a delicious snack. l love the chickpea tofu video - did that last week. Your videos explain more fully and give alternative ways to make and I like that.
This over night soaking starts the fermentation process if you leave the bowl in a warm place. I am guessing that where you are right now is quite cold and so that may have been an issue. Priyanka may actually be in India and so for her this was a seamless process. People leave many things to soak overnight in order to start the fermentation process. Idli/dosa batter, something that you have discussed at length in this channel, being a prime example.
You could mix a bit of chickpea flour and water into a thick batter and let that ferment for 1-3 days and that would be your starter, which you can then use to ferment a yogurt batter made from chickpea flour or blended chickpeas before heating it.
I also thought about using chickpea flour instead of soaked chickpeas, I think the flour might be more cost effective.
thank you
❤❤❤❤❤
Personally, I consider that the result won't be same as flour usually loses some of the potential of the raw bean. Anyway, try could result in something.
@@raissaferreira1101 True.
You’ve blown my mind! Can’t wait to try this out!
Thanks for all your great advice. I really enjoy watching your videos, they provide a lot of knowledge and are very helpful on a daily basis in choosing food when shopping, etc. Thank you ❤✨
Bocsi,hogy eddig angolul probáltam gratilálni neked ,de igy a saját nyelvemen kicsit könnyem,imádom a receptek amiket megosztasz!!!!!!!❤❤
Örülök hogy magyarul írtál... kipróbáltad már ezt a receptet... én is ki akarom próbálni... köszi..
@@lydiapetra1211 még nem probáltam ki ezt a receptet...de ki fogom......
@@krisztaarvai2885 köszi...majd írj egy sort kérlek hogy tudjam hogy milyen az íze... hálás köszönet..
@@krisztaarvai2885 🇭🇺
The information here is excellent. Thank you for all the details at then end!
I'm definitely trying lentil yogurt.
Thank you for this information!
was it good? (if you’ve gotten to try it yet!)
Finally!!! thanks man! I researched into this topic for a while and decided to try your method....and it came out great! I will make this A LOT :)
❤❤❤ I love how you emphasized on the locally grown sources . Based from South India , we do have chickpeas but peanuts are more versatile for us in our region, also coconuts but effort wise peanut curd/yogurt is more convenient with not much compromise in taste, I love making it and use it in different recipes.
Hi Herman I have seen some people that use the soaking water to start the fermentation. I haven’t tried but definitely I will make it!💚
You share very delicious recipes ,thank you!!!!👌👌💖
this is so creative! support and love from a fellow food creator (started a month ago) def giving this a try.
Nice and useful video.
Regarding taste, if you like slightly sour taste for yogurt , just add a tea spoon of sugar at the time of curdling ( setting the culture). The sugar gets converted to lactic acid and makes this yogurt , naturally sour.
Btw, I make yogurt with chick peas as well as peanut. Both taste great.
I believe these exercises will help me because I trust in every word You say!!! Thank You so much!!!🤗🦋
Hi Herman thank you for sharing this recipe, am definitely going to give it a try.
Thank u so much for the sharing
Definitely will give it a try
Really inspiring stuff again. You are , in a way, the trailblazer of vegan cuisine ;D
Thanks for this video. You shared so much valuable info. The tofu tips were an added bonus 😁
What fun. It seems like a great food and not to expect a yogurt taste. I love the chickpea flavor anyway so I might love it. Thank you!
Can you add probiotics from an opened capsule, instead of using an organic yogurt starter? Thanks
Good question !
I tried this it worked I also added a tablespoon of the chickpra liquid btw
Thanks a ton for such wonderful, easy and yummy recipes. You make authentic Indian food too which is simply commendable. Keep up the good work👍😊🙏
You can always add Fenugreek or fresh/dried chilli crowns to kick start the fermentation. You actually don't need a starter. :)
Thank you for the video! I’ve been wanting to try this method for a while- I love my nutmilk kefirs but they always end up so thin. I added some mesophilic strains (kefir starter) and two teaspoons of sugar in addition to the more thermophilic strains in the yogurt and fermented for 14 hours in my oven with just the light on- deliciously tart and tangy. I’m hoping I can train my yogurt to that characteristic kefir fizz without losing the thickness- we’ll see!
Did you actually made any progress?
Thank you 💐
Can we use the same method with oats?
Probably works for almost anything, just experiment and have fun ;)
best cooking channel around
This is amazing. Thank you!
Thanks for the recipe. After mixing it it was super smooth. Honestly I am not used to the taste even though I added real vanilla when cooking the milk and lemon after fermentation. Will still eat it but not on its own maybe with homemade granola and fruits 😊
Fantastic idea, thanks!
can i make this yogurt in my instant pot @ yogurt setting?????
I was making a yougurt with her video today. I didn’t have any bubbles in the soaked water but added it anyway to one half, to the other half I added the water and some water, which separated from my soy yougurt. 8 hours have passed already. It became like jelly but I am not sure it became a yougurt, maybe it just became that way. It should be a bit sour after all, right?
Thank you so much!
This looks amazing.
Wow. Interesting. Thank you for sharing ❤watching from Spain
your videos are great!
I use it to make cheese too!
No way! Of course, amazing!
@@BakingHermannyes I was incredibly pleasantly surprised too! So far I’ve made it the same way Labneh is made (pressing out the water and forming it into balls, coating in herbs, storing some in brine, and some just in jars as is. Reminiscent of cream cheese too) and for a block of cheese, I’ve put it in mini spring pans, some parchment underneath, a bamboo sushi mat and a tray to catch the water, dried it at a low temperature over the course of a week or so, and put in the refrigerator to age and dry out further, and there you’ve got a very affordable, delicious live cultured vegan cheese! Very customisable ofcourse, I’ve done if with soy and coconut as well (the latter is coming out much like goat cheese!)
It works with a Burmese tofu batter as well, as long as I put in the live culture when its warm and no longer hot, it tastes very rich this way, whereas the yoghurt gives a more delicate flavour. And all the water caught can ofcourse be used for more future batches! A gift that keeps on giving 😊
Always looking forward to your videos!!! 😊
@@strawberryminsthank you for sharing too.
I'm excited to try this!
I found this an intriguing recipe, so I made it myself. You said in the video that you should leave it in a warm place for 16 hours. I let it stand at room temperature, does this still work for the bacteria? If not, where do you put it in a warm place? Or do you use a yogurt maker?
You can just cover it with a tick cloth or towel to keep it warm
Would this also work with probiotoka instead of yogurt?
I can't find any yogurt with live cultures.
I would be very happy to receive an answer.
Kind regards from Germany.
💚🕊️
interesting 🤔 i have to try this!
Thanks a lot for the recipe
Ooohhh thank you for posting this recipe sir!! I am sorry i started to follow your channel about 2months ago.. So i just wanted to ask that you always say something at the end of each video..what does it mean?.. Could you plzzzz tell me sir
"Wunderbar" means "wonderful." 😁
Not me thinking he says "Munna bhai" 😂
Thank you Herman love your video
Bro you are just wow and your cooking style too😱😱😱
wow this is awesome. gonna try!!
❤❤❤❤אתה יכול לעזול לנו ללמד איך עושים נאטו כמו ביאפאן בלי סטארטר??.❤❤❤❤❤תודה רבה❤❤❤
You think you can also use a probiotic capsule?
Another commenter said yes. I was also wondering
Thanks 👍
Thanks Hermann, i tried this with soy milk and a heaped tablespoon of plant based live cultured yogurt... tried 2x and it didn't turn out, some curdles but not fully yogurt consistency. I did make sure the temp of the milk wasn't too cold or hot... would using a probiotic supplement work? Or any other suggestions? Thank you 💖
Love it thank you I will be trying if all xxx 💜🙏🏼🕊️
Hi
Doesn’t lacto bacillus culture require LACTOSE( Dairy milk) to culture the yoghurt?
Could the final step for making the yogurt be made using the yogurt setting on an instant pot?
You’re a super genius !
Wondering if the metal bowl was the culprit in the failed fermentation using the chickpea soaking liquid. I've heard from many that metal interferes with fermentation. Personally I've not fermented in metal so have no direct experience.
Kudoos! to you bro ,very Happy to see u making many indian dishes and tasting it and making it in an authentic way . Kindly try Idiyappam and Thenga Paal ( sweet coconut milk) bro ❤❤❤
I really like your channel. Healthy recipe. Do you use a yogurt base made from cow's milk?
What about acidifying it before storing or even before adding the starter. That might encourage the acidophilus and enhance the taste. Might be worth giving it a try.
👍👌....it's so heartwarming to see you give credit. You are awesome
Nice
Please, make a video with the leftover pulp 😊
hello chef i am from india. Please show me how to make Modak, a traditional recipe from Maharashtra. I will love it and everyone will love it
Sabrina pueden porfa agregar los link donde encuentras informacion de pseudociencia? ♥️ gracias por sus videos siempre
This is super cool
Hi Julius.
May I request that you add temperature taken via an instant read thermometer at the various steps of the recipe?
Also, I have much better experience making yogurt in an electronic pressure cooker, such as an Instant Pot for the “boiling” and fermentation step. Is it possible to adapt this method to an electronic pressure cooker?
I made it. Was bubbly and bit separated after 12 hours. I bleded it. The texture came out perfect but it was not sour at all. Do you think it didn't ferment then?
Never seen before 🎉🎉🎉your new subscriber 😊😊😊🎉🎉🎉🎉
how do you it has good protein content? you have separated most of the solid matter when you created the "milk"?
A fair amount of protein is water soluable, fiber is not.
@@codename495 that is not true in general. almond milk has negligible amount of protein.
Trying this!!
Thank you very much for the recipe. It's on the progress now. Following the same steps, could we have coconut yogurt, maybe? Somebody tried already?
Hi there, I wonder if it's it possible to use cooked chickpeas instead?
According to Chef Jana (YT channel) the initial chickpea soak water is a probiotic and she uses 3 - 4 TBLS to create her fermented cream cheese
I will be trying this as soon as I get my hands on live yogurt. I have tried many a times to make yogurt at home with no success so to buy live yogurt it’s not easy as most supermarket products are not live.
I would like to thank you about your honesty when you talk about a recipe or product 🇬🇧🇬🇧 Maria
Amazing!!
Brilliant!!!
Thanks for the video
I am amazed to know that chickpeas are soy free😮😅 would soy be chickpea free as well?
I tried making your Legum tofu from red lentils. Um, i think i need to try again.
can u share the recipe for leftover pulp?
Wunderbar as always :)
The liquid from canned chickpeas can be used to make "whipped cream." It's called aquafaba
I ADD DATES AND FRUITS LIKE BLUEBERRIES OR STRAWBERRIES TO IT TO SWEETEN IT UP AS I DONT EAT SUGARS OR SALT SO I SWEETEN IT UP WITH FRUITS AND UNSWEETENED COCONUT SHAVINGS AND DATES AND DRIED MANGOS AND THE LAST ONE I MADE WITH BANANA BLUEBERRIES AND BLACK BERRIES FOR A FRUITY TASTE :)
I can find locally sourced dairy far more easily than locally grown chickpeas, but I do want to try to make vegan yogurt. Interesting! I think a little fat like from coconut or sesame seeds would vastly improve the flavor
0:11 endless "betch", Don't blame me, blame QCP for the pronunciation. 😂😂😂
The sweetened version might be a great ice-cream base or frozen yogurt base. The chickpea tofu seems really easy to make too and you can probably add some herbs and spices that will compliment the dishes you are making or if you're not vegetarian you could add chicken flavouring.
Nice 😊😊