Chickpea cheese is a smooth, creamy vegan cheese with an addictive umami cheese flavor. Chickpea flour is endowed with B vitamins, high in protein. It is nut-free, oil-free, soy-free, and grain-free, making it perfect for people suffering from autoimmune gut conditions or simply anyone looking for a delicious, simply healthy, and vegan cheese.
The preparation process for this Chickpea Cheese is very simple and only takes 35 minutes from start to finish. A combination of salt and chickpea flour is added to water and mixed until well incorporated before being placed over medium heat. I used Himalayan salt (Kala namak) to give the cheese a nice salty eggy taste and lemon juice for a tangy flavor. This chickpea flour cheese has a similar taste profile to parmesan with the consistency of feta cheese. You can spread it, slice it, lightly toast it on a skillet, and have it with pancakes.
I aimed to bring out an outstanding taste profile for vegan cheese without using too many ingredients to complicate the flavor profile. Chickpea flour was the obvious choice as it has a beautiful gelatinous texture once mixed with water and cooked. The other great thing is that it absorbs the flavors of the other ingredients and blends them beautifully together. The Alternative cheese-making process is slightly more complicated as its time consuming and as a person who is perpetually inventing and constantly imagining how to uncomplicate the food preparing and make it as easy, tasty yummy, and most importantly, QUICK. Thou as you browse through, some of the recipes are complex indeed.
If you have tried the store-bought chickpea flour cheeses and liked them, be ready to get your socks blown off with this recipe! I have used all-natural ingredients with no additives, so the health factor is already up a notch, and for this reason, the freshness and natural flavors of all the ingredients used will leave you wanting more.
This marvelously rich flour for making Chickpea cheese is absolutely perfect. You can enjoy it on a salad, sandwich, or snack. Basically, eat it how you enjoyed your feta cheese. Store in an airtight mason jar for up to a week and more when refrigerated. Somehow whenever this cheese has appeared at our yoga centers and my friends and colleague’s homes, it all seems to VANISH in days. I wonder why? 🙂 Enjoy my friends!
Chickpea Flour Vegan Cheese
Nutritional Benefits: Chickpeas rank low in the glycemic index and are rich in amylose, a slow-digesting starch that helps prevent spikes in blood sugar, thus helping control diabetes. They also contain raffinose, an oligosaccharide that gets fermented in your gut by good bacteria to produce butyrate, a short-chain fatty acid that helps reduce inflammation in the large intestine. Chickpeas are endowed with sitosterol, which has a similar structure to the cholesterol in your body that helps lower bad cholesterol. Its high fiber content also slows digestion, helps you stay full longer, and therefore aid in weight loss.
- 1 cup chickpea flour
- 2 cups water
- 1 tsp black Himalayan salt ( egg taste)
- 2 tbsp nutritional yeast
- 1 lemon, juiced
In a medium pot, add two cups of water and mix in the chickpea flour and salt.
Once the flour is thoroughly mixed and no more tiny balls of flour are floating, mix in the remaining ingredients until well combined and place the pot over medium heat.
Continuously stir the mixture for about 30 minutes or until it's almost firm.
Pour the paste into a bowl or container and allow it to cool for few hours.
Place the container into a refrigerator for about one hour or until the cheese is firm.
Transfer to a tray and slice it up to serve.
0.4g Saturated fat