You can find CHKP plant-based yogurt at Whole Foods Markets in the Northeast, Shoprite Stores, Fairway Market, and Gourmet Garage –– check out our store locator to find the location nearest you. And make sure you follow along on social and sign up for our newsletter to find out when we drop in new stores! Have a store suggestion? Drop us a message!
In non-scientific terms: chickpea magic! Really, though, the unique qualities of chickpea protein paired with our yogurt-fermenting process create that thick, luscious creaminess.
Our star ingredient is chickpeas! (Chickpea protein, to be exact.) It’s the base of our yogurts, and all of our other ingredients are simple, familiar things too. Head to our products page for detailed info.
The process of making CHKP yogurt is almost identical to making dairy yogurt! We ferment our chickpea mixture exactly like you’d ferment milk for traditional yogurt, and the result is a plant-based yogurt with all that thick, creamy, live & active culture goodness – just made from nutritious, superfood chickpeas instead of dairy 🙂
CHKP yogurts contain 5 – 6g of protein per cup and all 9 essential amino acids. (And chickpea protein is actually more bioavailable – i.e. more easily absorbed by our bodies – than many other plant-based proteins.) Our yogurts also contain high quality carbs and fatty acids, creating a perfectly balanced and nutritious yogurt. Mm, mmm.
Yes! All of our products are vegan.
Yes! Our products are Kosher certified by OU Kosher.
Yes! All of our products are gluten-free.
Yes! All CHKP yogurts are Non-GMO Project Verified.
Yes, that’s totally okay. A little separation is natural and nothing to worry about – just give it a quick stir and prepare to be transported to a creamy, dreamy wonderland.
Typically about 4 to 6 days – just make sure to keep it refrigerated!
Yes, CHKP should be kept refrigerated (but not frozen).
In cold sauces – like tzatziki – absolutely! For warm and hot sauces (as well as soups and stews), it’s best to add CHKP in towards the end of the cooking process. It can withstand a short simmer/boil, but much like dairy yogurt, it’s best not to keep it on high heat for too long.
Yes! Our yogurt is teeming with live and active probiotic cultures, which support a healthy gut and easy digestion.
“Live and active cultures” refers to the fact that our yogurts contain strains of bacteria that are still active (probiotics). And when you eat yogurt containing these beneficial bacteria strains, you’re introducing probiotic bacteria to your gut. Which is happy news, because they’re essential for our digestive system and gut health!
We use non-GMO pure cane sugar to give our Strawberry, Blueberry, and Vanilla yogurts a perfect, not-too-sweetness. Our Plain yogurt contains no sugar.
Our Plain yogurt contains no sugar at all. Our Vanilla, Strawberry, and Blueberry yogurts have 7 – 9g of sugar per 5.3oz cup.
Monk fruit is a fruit in the gourd family – the same family that cucumbers and squash belong to. The monk fruit gets juiced, and that juice gets turned into a natural sweetener that has no calories, but (according to some studies), contains antioxidants.
We do! All of our fruit-flavored yogurts contain around 8.5% of real fruit.
No, you won’t find any carrageenan or gums in CHKP yogurts 🙂
Our natural flavors are plant-derived, but the specific plants used for the flavors are actually proprietary to our flavor manufacturer. That said, they’re guaranteed to be completely vegan and non-GMO.
No! The monk fruit we use is made from 100% monk fruit juice and water. Although some monk fruit may contain other ingredients (like Erythritol or anti-caking agents), ours does not. It’s just pure, simple fruit juice.
We use unmodified potato starch in our yogurts (meaning no chemicals are used to extract/process the starch) to help give our yogurts their signature rich, creamy texture.
CHKP yogurts contain chickpea protein. We have lots to say about how special these little plant-based powerhouse legumes and their high quality protein are – so if you’d like to learn more, head here. 🙂
There are so many different plant-based protein sources these days that it can all get a bit confusing. But the main distinctions are: how bioavailable each protein is for our bodies (i.e. how readily we can absorb it), how the protein tastes, and what level of allergenicity it has. We’re happy to say that chickpea protein has one of the highest bioavailability scores (PDCAAS) among plant proteins, is neutral in flavor (and perfect for yogurt!), and is not a common allergen like soy, nuts, and dairy.
There are 9 amino acids that our bodies don’t make themselves, so they have to come from our food. The chickpea protein we use in CHKP yogurts contains a strong level of all 9 of these essential amino acids.
Yes! CHKP yogurt cups are made of 100% recyclable Polypropylene, and the lids are made of recyclable aluminum. (And all of our raw ingredient packaging is either reused, recyclable, and/or made of post-consumer recycled materials.)
At CHKP, we believe that opting for a plant-based yogurt shouldn’t involve sacrifice or compromise – on craveable taste and texture, or on nutrition. We wanted CHKP to fit right into your busy life and be the perfect, convenient breakfast or snack that would leave you feeling nourished and satisfied. So that’s exactly what we created 🙂
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