Go Back
+ servings
homemade chickpea milk recipe
4.67 from 3 votes

Chickpea Milk

Homemade chickpea milk for an easy plant-based dairy alternative. Made with garbanzo beans, vanilla extract, and pitted dates, this plant milk recipe is high in protein with a uniquely smooth texture.
Course Drinks
Cuisine Non-Dairy, Vegan
Prep Time 10 hours
Cook Time 30 minutes
Soaking 8 hours
Total Time 18 hours 30 minutes
Servings 0.5 gallon


  • fine-mesh strainer


  • 3 cups dried chickpeas
  • 4 Medjool dates pitted
  • 1 cup filtered water
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • tsp ground nutmeg
  • ¼ tsp salt
  • ½ gallon water


  • Soak the chickpeas in water overnight. They will expand to about three times their original size. Drain any excess water from the chickpeas.
  • Add to blender or food processor, and blend until smooth. Add dates and blend for 2 minutes, gradually adding filtered water to help form a paste.
  • In a large pot, bring the remaining water to a boil. Add the chickpea paste, vanilla extract, salt, cinnamon, and nutmeg.
  • Reduce heat and simmer for 20–30 minutes, combining well so all ingredients are properly mixed.
  • Strain the mixture through a fine-mesh strainer or a clean mesh cloth. Discard the solids and store the liquid chickpea milk in an airtight container. Chill in refrigerator for 2 hours before serving.