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Got 10 minutes? Then you have enough time to make some incredible Chickpea Flour Cheddar Cheese! It is naturally soy-free, grain-free, oil-free and nut-free, plus high in protein. Enjoy it plain, as a snack or appetizer, or slice it for all kinds of sandwiches.
It started with Chickpea Flour Feta Cheese.
Now it’s time for another cheese made from chickpea flour, one that is ideal for sandwiches, snacking, shredding, and so much more.
It’s time for Chickpea Flour Cheddar Cheese! It’s addictively delicious, easy to make, and inexpensive, too.
Benefits of Chickpea Flour Cheddar Cheese
This nut-free, frugal cheese is:
- Vegan
- Oil-Free
- Nut-free
- Soy-Free
- Grain-Free
- High Protein
- Rich in B Vitamins
Cut it into cubes for a supremely satisfying snack, or impressive appetizer.
How to Make Chickpea Flour Cheddar Cheese
The method for this cheese is as simple as the feta cheese: a small amount of chickpea flour and salt is combined with cool water, and then the mixture is added to boiling water and cooked until very thick.
To create a Cheddar flavor, I used a combination of the following: paprika (sweet Hungarian for regular Cheddar, or smoked paprika for a smoky Cheddar), nutritional yeast flakes (for umami cheese taste), a bit of tahini (lends richness; I have options in the recipe if you cannot eat sesame seeds), and vinegar.
Prepared yellow mustard is my stealth ingredient. It adds a distinctive Cheddar tang as well as golden color (which comes from turmeric).
As with chickpea flour feta, it is VERY important to set aside a 9×5-inch loaf pan BEFORE you begin cooking. You do not need to do anything to the pan (yay!), simply keep it near. This Cheddar cheese sets up even more quickly than the feta; as soon as it is very thick, start scraping (quickly!) into the pan.
Aim for an even layer in the pan, but do not worry about the top being perfectly smooth. This will become the bottom side of the cheese when it is inverted. If you like, you can dip the spatula in warm water to help smooth the mixture.
Let the cheese cool to room temperature and then refrigerate for at least 2 hours until cold and very firm. Once the cheese has set, drain off any accumulated liquid and unmold onto a cutting board (it should release with ease).
Next, add cheesemaker to your LinkedIn profile :).
In addition to cubes for snacking, consider cutting the block into some cheese sticks for packed lunches and after-school munching:
Or, slice it for sandwiches:
You can shred it, too! It does not melt in the same way as traditional cheese, but it is a flavorful topping for salads, baked potatoes, and tacos.
The cheese will last for about 3 weeks in the refrigerator, perfect for many lunches, quick suppers, and snacks!
Keep it cheese-y, everyone!
More Delicious & Easy Vegan Cheese Recipes to Try:
Chickpea Flour Cheddar Cheese {Vegan, Nut-Free, Soy-Free}
Easy-to-make, vegan Cheddar cheese, made with chickpea flour! It is naturally soy-free, grain-free, oil-free and nut-free, plus high in protein. Enjoy it plain, as a snack or appetizer, grate it, or slice it for all kinds of sandwiches.
Ingredients
- 1 cup (120 g) chickpea flour
- 1/2 cup (40 g) nutritional yeast flakes (such as Bragg's)
- 1 tablespoon (7 g) paprika (sweet, or smoked)
- 1 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 2 and 1/4 cups (560 mL) water, divided
- 1 tablespoon (15 mL) prepared yellow mustard
- 2 teaspoons (10 mL) cider vinegar
- 2 tablespoons (30 g) tahini
Instructions
- Set an 9x5-inch loaf pan close to your work area.
- In a medium bowl, whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt. Slowly whisk in 1 cup (250 mL) of the water until blended and smooth, and then whisk in the mustard and vinegar.
- In a medium saucepan, bring the remaining 1 and 1/4 cups (310 mL) water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and tahini. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture is very thick.
- Immediately scrape mixture it into the pan, smoothing the top.
- Cool the cheese to room temperature and then place it in the refrigerator, loosely covered, for at least 2 hours until very firm.
- Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board.
- Cut, cube, slice or shred as desired!
Notes
Storage: Store in an airtight container in the refrigerator for up to three weeks.
Tahini-Free Variation: If you do not eat seeds (tahini is made of sesame seeds), you can use an equal amount of oil (e.g., olive oil or avocado oil), or unsweetened almond butter or cashew butter.
Tip: The cheese will grate more easily after it has "set" for at least a week (it becomes firmer the more it sits). Alternatively, cut off a hunk of cheese (that you intend to grate), wrap, and place in the freezer for 20-30 minutes before grating.
Nutrition Information
Serving Size
1 oz (1/16 of recipe)Amount Per Serving Calories 45Total Fat 5gSaturated Fat 1.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 122mgCarbohydrates 3.7gFiber 1.5gSugar 0.7gProtein 3.2g
Loren Mielke
Tuesday 14th of September 2021
Thanks so much. I have a question. This tasted great but was soooo soft. You said it will firm up in the fridge. the second day the cheese was in a shallow pool of liquid. does this need to be placed in a cloth and hung to drain? Should I try making it with less water? It was very soft and crumbly - like when you make scrambled 'egg' from this homemade chickpea tofu. THank in adavnce
Natalie
Monday 13th of September 2021
Where do you get chickpea flour? I'm new to this dairy free gluten free scene and have never heard of this as a flour.
Nir
Friday 13th of August 2021
Hi Camilla,
Thank yo uvery much for this recipe, I was looking for vegan cheese recipes and stmbled upon yours which souunded great and I simply had to try it, alas, I only had red lentils flour and was missing the mustard so I thought I'd give it a try just in case, I mean, who doesn't love experimenting in the kitchen? I used a bit of spices gifugred I'd go for a spicey cheese but everything had set I ended up with the best pastrami-like vegan thingie I've ever tasted and I tried some of the better bought brands around here, pretty sure it's the lentils combined with the spices (just some bbq and kajun) but wow! I did not expect that, I'll try the recipe again with chickpea and mustard because I do want a vegan cheese recipe and let you know how that one went but thank you, I would never have thought about using legume flour for a cheese recipe
Since this recipe sets quite fast, do you, perhaps, have some ideas/pointers on how to mold it into smaller tubes/sausage-like?
Thanks again, this has been awesome and is now at the top of my recipe list
Melané
Thursday 27th of May 2021
Hi, I am rather confused about the amount of water to be used: is it 2 separate 1/4 cups or is it 2cups +1/4? I think it is the 1st but reading some comments it may be that I am not the only one with doubts👍🙏
Camilla
Wednesday 2nd of June 2021
My apologies, Melané! It is 2 and 1/4 cups (I have updated the recipe to make it clearer). Thanks for drawing this to my attention!
NM
Tuesday 18th of May 2021
Hey! I tried this recipe and it’s been in the fridge for a few hours now but I don’t think it’s firming up as much as it looks in your pictures. Is there something I can do to fix it? Please advise :)