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Chickpea Yogurt Recipe

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This Chickpea Yogurt Recipe is easy to make, nut-free, soy-free and gluten-free! It is the perfect addition to your breakfast!




  1. Soak the chickpeas in water overnight. They will double in size, so use enough water! Keep 1 tablespoon of the soaking water for later.
  2. Blend the chickpeas and 2 cups of fresh water in a blender.
  3. Strain the chickpea milk in a nut milk bag. I did this in batches so I could get all of the milk!
  4. Pour the milk into a large pot and bring to the boil, stirring continuously (seriously, keep stirring it!). Cook for about 10 minutes or until you get a custard like consistency.
  5. Remove from heat and keep on stirring until it is body temperature.
  6. Pour the chickpea “custard” over into a glass container with a loose fitting lid. Stir in the soaking water and lemon juice.
  7. Wrap the bowl in a tea towel and let the yogurt sit for about 12 hours at room temperature.
  8. Now, add the vanilla extract and brown sugar. Whisk the yogurt and flavoring together until you get a smooth consistency, or blend it again in the nutribullet.
  9. Serve! – add some of your favorite toppings and serve with your breakfast!


  • Depending on what fruits you add, you might need to add more sugar. Follow your taste buds! 
  • Use a glass or stoneware container to ferment your vegan yogurt recipe. 
  • This can easily be a savory yogurt – just leave out the vanilla, and add the sugar to taste.
  • I use brown sugar because of the caramel taste it has and it adds some color to the yogurt, but you can use whatever sugar you prefer!
  • Dehydrate the chickpea milk solids and use it as chickpea flour. If you want to avoid wasting 🙂 
  • Prep Time: 12 hours
  • Cook Time: 10 minutes
  • Cuisine: American


  • Serving Size: 1
  • Calories: 130