Vegan ramen egg from cashew milk and chickpeas
Yeung Man Cooking · ♥ 6.5K likes · 91.3K views · 5 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup cashew milk
- 2 tsp agar-agar powder
For the white, blend the cashew milk, agar-agar and black salt on high until emulsified.
- ½ tsp black salt
Heat, stirring continuously, until it just comes to a boil; pour into an egg-shaped mold and chill in the fridge 40 minutes.
- ½ cup canned chickpeas
- ¼ cup chickpea water
- ¼ tsp pink salt
- ½ tbsp turmeric powder
- 2 tbsp grapeseed oil
For the yolk, blend chickpeas, chickpea water, pink salt and turmeric on medium-high, leaving a little texture; stir in the grapeseed oil for gloss.
Pop the whites out of the mold, scoop a small cavity in each with a melon baller, and fill with the yolk.
Filling the whites with yolk
- cracked pepper
- chives
Variation: blend some of the white and yolk on low into scrambled eggs or egg salad, with cracked pepper and chives.