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Incredible, easy-to-make, chickpea flour feta cheese ! It is naturally soy-free, grain-free and nut-free, plus high in protein. Enjoy it plain, as a snack or appetizer, or crumble and use in any recipe calling for feta cheese.

chickpea flour feta cheese in a glass jar
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Make Vegan Cheese with Chickpea Flour

You might think you’ve seen the limits of what chickpea flour can do. For example, as an all-around grain-free flour, egg substitute, or soy-free tofu.

You haven’t.

Cue the drumroll (this deserves one): Chickpea flour can also be used to make cheese!

It’s very easy and inexpensive, too.

For starters, I offer my Chickpea Flour Feta Cheese.

chickpea flour cheddar cheese on toothpicks with cherry tomatoes

Chickpea Flour Feta Cheese Benefits

Oh, how I am loving this cheese! The taste and texture is so much like traditional feta, with just the right amount of tangy-ness and a firm consistency that crumbles beautifully.

This fabulous feta is:

  • Vegan (egg-free, dairy-free)
  • Nut-free
  • Soy-Free
  • Grain-Free
  • Gluten-Free
  • Oil-free option
  • Very easy to make
close up of a crumbled piece of chickpea flour cheese on a white piece of parchment paper

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some water. I use filtered tap water.

How to Make Chickpea Flour Feta Cheese

Note that the complete directions are also in the recipe card below.

Step One: Set Aside a Pan

Set aside a 9×5-inch loaf pan BEFORE you begin cooking. Once cooked, the cheese mixture sets up very quickly; you’ll want to have your pan close at hand.

Step Two: Blend Chickpea Flour & Cold Water

In a small bowl, whisk the chickpea flour, salt, 3/4 cup of the water, nutritional yeast and lemon juice until blended and smooth.

Step Two: Cook Chickpea Flour Mixture

The process for making the cheese is like the method for Burmese (chickpea flour) Tofu.

In a small saucepan, bring the remaining water to a boil. Reduce the heat to low and whisk in the chickpea mixture.

Cook, whisking constantly, for 7 to 10 minutes, until the mixture is very thick and glossy.

Step Three: Pour into Pan

Immediately pour and scrape the chickpea flour mixture into the loaf pan, smoothing the top.

Step Four: Cool the Cheese

Cool the cheese to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).

Step Five: Cut Cheese into Cubes

Drain any water from the pan (water will release from the cheese as it sets). Invert the cheese onto a cutting board and cut into 3/4-inch cubes.

Step Six: Make Marininade

In a covered container or large mason jar, combine the marinade ingredients. Add the cheese cubes and tightly cover, turning to coat. Let marinate at least 30 minutes before using. Store the feta in the marinade.

And just like that, you’ve got feta cheese!

How Long will Chickpea Flour Feta Keep?

The cheese will last for about 3 weeks in the refrigerator, ideal for easy. minimal-prep eating on hot summer days.

Enjoy all of the delicious eating ahead! I have more amazing chickpea cheeses to come.

More Delicious & Easy Vegan Cheese Recipes to Try: 

Chickpea Flour Feta Cheese {Vegan, Nut-Free, Soy-Free}

Chickpea Flour Feta Cheese {Vegan, Nut-Free, Soy-Free}

Yield: About 8 ounce of cheese (8 servings)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Easy-to-make vegan chickpea flour feta cheese! It is oil-free, nut-free, and high in protein. Enjoy it plain, as a snack or appetizer, or crumble and use in any recipe calling for feta cheese.

Ingredients

  • For the cheese:
  • 1/2 cup (60 g) chickpea flour
  • 1/2 teaspoon fine sea salt
  • 1 and 1/2 cups water, divided
  • 1 and 1/2 tablespoons nutritional yeast flakes
  • 1 tablespoon fresh lemon juice
  • For the marinade:
  • 3 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 and 1/2 teaspoons dried herbs such as herbes de Provence, Italian herb blend, or dill

Instructions

  1. Cheese: Set a 9x5-inch loaf pan close to your work area.
  2. In a small bowl, whisk the chickpea flour, salt, 3/4 cup of the water, nutritional yeast and lemon juice until blended and smooth.
  3. In a small saucepan, bring the remaining 3/4 cup water to a boil. Reduce the heat to low and whisk in the chickpea mixture. Cook, whisking constantly, for 7 to 10 minutes, until the mixture is very thick and glossy. Immediately pour and scrape it into the loaf pan, smoothing the top.
  4. Cool the cheese to room temperature and then place it in the refrigerator for at least 2 hours until very firm (or up to 5 days).
  5. Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board and cut into 3/4-inch cubes.
  6. Marinade: In a covered container or large mason jar, combine the marinade ingredients. Add the cheese; tightly cover and turn to coat. Let marinate at least 30 minutes before using. Store the feta in the marinade.

Notes

Storage: Store in an airtight container in the refrigerator, in the marinade, for up to three weeks.

Nutrition Information
Yield 8 Serving Size 1/8 of recipes (about 1 oz)
Amount Per Serving Calories 41Total Fat 2.1gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 149mgCarbohydrates 3.7gFiber 0.8gSugar 0.6gProtein 1.9g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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31 Comments

  1. Sorry, this was a complete flop. Followed recipe exactly but the cheese was too soft to cube even after 3 days due to the water releasing. Threw the whole thing out.

    1. Hi Teresa,

      Sorry to hear the recipe did not work for you. It sounds like the chickpea mixture was not cooked long enough. It should be setting up even if not refrigerated. It should be quite thick when it is spread in the pan. I hope you will give it another try.

  2. 5 stars
    This is delicious and satisfying. perfect on salads and sandwiches. I also enjoy it crumbled on pasta (with olives, lemon and parsley-yum!)

  3. Can I use chickpea tofu and just put that in the marinade? I bought some chickpea tofu and I sm looking at what I can do with it for a plant based cheese.

    1. Denise, yes, definitely! That’s exciting that you found chickpea tofu for purchase, I have never seen that.

    1. @Brigitte, be adventurous, and try it with quinoa flour. Start out with maybe a half a recipe till you see how it goes. You may have to adjust the water a little bit but other than that I see no reason why it wouldn’t work I’ve been adventurous in the kitchen for 65 years plus ????

  4. I made your chickpea flour tofu and the red lentil tofu and really am glad I found the recipes! I plan to make the feta, but have a question: At the end of the recipe it says you can omit the oil. But there is no oil listed in the recipe at all. Is there supposed to be? Thanks —

    1. Hi Janet,

      Apologies, I have deleted that. The original version had a small amount of oil in the soaking vinaigrette, but I omitted it (forgot to omit the note). Thank you for catching that, and I am so glad you like the tofu recipes!