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Vegan Chickpea Yogurt in black bowl with almonds.

Chickpea Yogurt Recipe

This Chickpea Yogurt Recipe is easy to make, nut-free, soy-free and gluten-free! It is the perfect addition to your breakfast!
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Course: Breakfast
Cuisine: American
Keyword: chickpea yogurt, Vegan Yogurt
Prep Time: 12 hours
Cook Time: 10 minutes
Fermentation time: 12 hours
Total Time: 1 day 10 minutes
Servings: 6 servings
Calories: 130kcal
Author: Sabine Blankevoort


  • 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.


  • 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!


  • 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 :) 
Tried this recipe?Mention @veganise.life or tag #veganiselife!


Serving: 50ml | Calories: 130kcal | Carbohydrates: 21.8g | Protein: 6.5g | Saturated Fat: 0.2g | Sodium: 9mg | Potassium: 298mg | Fiber: 5.8g | Sugar: 5.2g | Calcium: 37mg | Iron: 2mg