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

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

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: 

Yield: About 8 ounce of cheese (8 servings)

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

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

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.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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.

Fat Free Feta Variation: If you do not eat oil, feel free to omit the olive oil.

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

Did you make this recipe?

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Chrissy

Sunday 26th of December 2021

Hi,

Does this get progressively more firm as it sits In The fridge? Mine has been in there for a few hours and still seems not so firm. Also what do you mean ‘very thick?’ When cooking it, it thickened yo a whole lot right away and I stirred it for about 5 more minutes or so, and it never got any thicker. Could you compare the thickness to something for reference?

Lia

Sunday 4th of April 2021

Hi, can i just check do i place the cheese in the freezer or just in the fridge ? Can i use nutritional yeast powder instead of flakes?

Jennifer

Wednesday 31st of March 2021

Would this work with gram flour? Or does it have to be 100% chickpea flour?

Camilla

Wednesday 28th of April 2021

Hi Jennifer,

Gram flour and chickpea flour are interchangeable (gram flour is another name for chickpea flour) :)

Tanya

Sunday 6th of December 2020

My chickpea feta didn’t release any water. Has that happened to you? Is that ok?

Looking forward to trying it :)

Camilla

Sunday 6th of December 2020

Hi Tanya,

Hmm, sometimes there is more or less with batches I make (changes in humidity and how long I cooked on the stovetop). Has it been more than a day?

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Friday 10th of July 2020

[…] this and that–cut fruits and berries, tossed salads, bread, cheeses (like Cashew Boursin or Chickpea Flour Feta Cheese) the perfect meal, with very little […]

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