"This Chickpea Yogurt Recipe is easy to make, nut-free, soy-free and gluten-free! It is the perfect addition to your breakfast!"
Chickpea Yogurt Recipe
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Prep time 10mins
Cook time 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cups uncooked Chickpeas
- 2 cups fresh water
- 1 tablespoons fresh lemon juice
- 1 teaspoons vanilla extract
- 1 tablespoons Brown sugar
Method
Step 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.
Step 2
Blend the chickpeas and 2 cups of fresh water in a blender.
Step 3
Strain the chickpea milk in a nut milk bag. I did this in batches so I could get all of the milk!
Step 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. Remove from heat and keep on stirring until it is body temperature.
Step 5
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.
Step 6
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!