Chickpea Yogurt Recipe guys! I’ve been playing around with this recipe for a while now, and I finally believe I have the right texture and flavour. I can’t wait to share this nut-free, soy-free and gluten-free yogurt with you!
If you’re anything like me, making yogurt seems like a daunting recipe. Probiotics? Fermentation? I think I’ll just live without a vegan substitute, thanks! But after seeing this simple video I decided to give it a try! Andddddd, it was okay... There was definitely room for improvement. With the help of my family (and many little taster bowls!), we found a flavour that all of us enjoyed.
The basic recipe is very similar to the original - I have adjusted some amounts and added lemon juice, vanilla extract and sugar.
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What does chickpea milk yogurt taste like?
The plain yogurt does taste like chickpeas, which is to be expected. But as soon as you add your preferred flavours, it will taste exactly the way you want it to! I suggest adding lemon juice for some tartness, vanilla extract for flavour and brown sugar to balance it all out. This is what I consider the basic recipe! Adding fruit makes it delicious!
If you want to make this a savoury yoghurt just leave out the vanilla extract and add the sugar to taste. I made a delicious “tzatziki” and served it with my Baked Vegan Falafels.
🥘 Ingredients
All these basic ingredients for this vegan chickpea yogurt recipe are probably already in your kitchen, but if not, they’re super easy to purchase at any shop or online.
Ingredients for the chickpea milk yogurt recipe:
- Chickpeas
- Water
- Lemon juice
- Vanilla extract
- Brown sugar
Serving suggestions
- Tropical fruit - Passion fruit is my favourite!
- Berries - Try raspberries!
- Nuts - Think almonds, pecans, etc.
- Maple syrup
- Anything else you used to put on your yogurt!
Try this vegan yogurt substitute with my Oil-free Granola!
🔪 Instructions
How to make chickpea yogurt from scratch?
- Soak half a cup of dry chickpeas overnight. This should give you about 1 cup of hydrated chickpeas. Keep 1 tablespoon of the soaking water for later. Water a plant with the remainder of that water!
- Blend - Blend the chickpeas with 2 cups of fresh water in a high powered blender. I love using my mom's Nutribullet because it can handle almost anything! It’s seriously good at its job!
- Strain in a nut milk bag - or cheesecloth. I did this in batches to get all of the milk out! You can dehydrate the solids and use it as chickpea flour.
- Cook and thicken up the chickpea milk - Pour the milk into a 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. Remove from heat and keep on stirring until it is body temperature.
- Prepare the yogurt recipe for fermentation - Pour the chickpea “custard” over into a glass container with a loose fitting lid. Stir in 1 tablespoon of the soaking water and 1 tablespoon of lemon juice. Wrap the bowl in a tea towel and let the yogurt sit for about 12 hours at room temperature.
- Flavour your yogurt - Add 1 teaspoon of vanilla extract and 1 tablespoon of brown sugar. Whisk the yogurt and flavouring together until you get a smooth consistency, or blend it again in the nutribullet.
- Serve! - add some of your favourite toppings and serve with your breakfast!
💭 Top tip
- 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 without probiotics. Not all metals are created equally, and you don’t want your yogurt spoiling because of the container!
- This can easily be a savoury 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 colour to the yogurt, but you can use whatever sugar you prefer!
- Dehydrate the chickpea milk solids and use it as chickpea flour.
Frequently asked questions
Why can’t I ferment in metal?
Not all metals can handle fermentation, and I think it’s safer to just rule out all metals for your safety and for the safety of your chickpea yogurt!
How long can I keep chickpea yogurt?
If you can keep yourself from eating it all in one sitting, you can keep it in the fridge in an airtight container for about 4 days. Give it a good stir before dishing up.
Do Vegans eat yogurt?
Yogurt has traditionally been a dairy-based product, but these days there are tons of vegan yogurt options available!
What are the health benefits of chickpeas beans?
Chickpeas are a good source of vitamins, minerals, fiber and protein. They are an excellent replacement for meat for vegans and vegetarians. Find out more about their benefits for yourself!
💬 Comments
If you made my Chickpea Yogurt Recipe leave a comment and rating below! Also, join me on Instagram @Veganise.Life and post photos with the hashtag #veganiselife!
📖 Recipe
Chickpea Yogurt Recipe
Equipment
- Nutribullet
- Nut Milk Bag
- Pot and lid set
- Glass Bowl and lid
Ingredients
- ½ Cups Dry Chickpeas
- 2 Cups Water
- 1 Tablespoon Lemon juice Fresh
- 1 Teaspoon Vanilla extract
- 1 Tablespoon Brown sugar You can use any sugar, but I like the colour and caramel flavour that brown sugar gives.
Instructions
- Soak the chickpeas in water overnight. They will double in size, so use enough water! Keep 1 tablespoon of the soaking water for later.
- Blend the chickpeas and 2 cups of fresh water in a blender.
- Strain the chickpea milk in a nut milk bag. I did this in batches so I could get all of the milk!
- 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.
- Remove from heat and keep on stirring until it is body temperature.
- Pour the chickpea “custard” over into a glass container with a loose fitting lid. Stir in the soaking water and lemon juice.
- Wrap the bowl in a tea towel and let the yogurt sit for about 12 hours at room temperature.
- Now, add the vanilla extract and brown sugar. Whisk the yogurt and flavouring together until you get a smooth consistency, or blend it again in the nutribullet.
- Serve! - add some of your favourite toppings and serve with your breakfast!
Notes
- 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 savoury 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 colour 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 🙂
Did you make this recipe? Let me know!