Chickpea Cheese

Chickpea cheese is a smooth, creamy vegan cheese bursting with an addictive umami flavor. Chickpea flour, naturally rich in vitamin B and protein, forms the base of this recipe. This version is nut-free, oil-free, soy-free, and grain-free, making it ideal for those with autoimmune gut conditions or anyone seeking a simply healthy, vegan cheese alternative.

The preparation is simple and takes only 35 minutes from start to finish. Combine salt with chickpea flour and water, mixing until completely smooth. I used Himalayan salt (Kala Namak) for its distinctive salty, egg-like taste, and added lemon juice for a tangy finish. The resulting cheese has a taste profile reminiscent of parmesan with the texture of feta cheese—you can spread it, slice it, lightly toast it, or enjoy it with pancakes.

My goal was to create an outstanding vegan cheese with a straightforward ingredient list to avoid complexity in flavors. Chickpea flour was the natural choice as its gelatinous texture, once cooked with water, absorbs and melds the flavors beautifully. While other cheese-making processes can be more involved, I strive to keep food preparation easy, tasty, and quick. Some recipes can be overly complex, but this one is designed for simplicity and maximum flavor.

If you’ve enjoyed store-bought chickpea flour cheeses, prepare to be amazed by this homemade version. Made with all-natural ingredients and no additives, this cheese highlights fresh, natural flavors that will leave you craving more.

This rich chickpea flour cheese is perfect on salads, sandwiches, or as a snack—enjoy it just as you would feta cheese. Store it in an airtight mason jar in the refrigerator for up to a week and often, it disappears in just a day as you or your family and firends cannot stop after trying it only once.!.

Print Recipe

Chickpea Flour Vegan Cheese

Pestos, Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 4

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 35 minutes

Nutritional Benefits: Chickpeas, with a low glycemic index, are rich in amylose—a slow-digesting starch that helps prevent blood sugar spikes. They also contain raffinose, an oligosaccharide fermented in the gut by beneficial bacteria to produce butyrate, a short-chain fatty acid that reduces inflammation in the large intestine. Additionally, chickpeas offer sitosterol, which resembles the cholesterol in the body and helps lower bad cholesterol. Their high fiber content slows digestion, helps keep you full longer, and assists in weight loss.

Ingredients

• 1 cup chickpea flour
• 2 cups water
• 1 teaspoon black Himalayan salt (egg taste)
• 2 tablespoons nutritional yeast
• 1 lemon, juiced

Instructions

1

In a medium pot, combine two cups of water with the chickpea flour and salt, stirring until the mixture is completely smooth with no lumps.

2

Add the remaining ingredients and mix until well incorporated.

3

Place the pot over medium heat and continuously stir for about 30 minutes or until the mixture becomes nearly firm.

4

Transfer the paste into a bowl or container and allow it to cool for a few hours.

5

Then, refrigerate the container for about one hour or until the cheese firms up.

6

Finally, transfer the cheese onto a tray and slice it to serve.

Nutrition

• 204.0 Calories
• 34.0g Carbohydrates
• 0.0mg Cholesterol
• 3.3g Fat
• 10.4g Fiber
• 12.1g Protein
• 0.4g Saturated fat
• 600.0mg Sodium
• 5.7g Sugar