Chickpea Flour Cheddar Cheese (V, Oil-Free, Nut-Free, Soy-Free)

4.79 from 69 votes

Chickpea Flour Cheddar Cheese (V, Oil-Free, 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.

Prep Time20

Cook Time10

Total Time30

Course: Plant-Based Cheese

Cuisine: American

Keyword: Cheddar, chickpea flour, chickpea flour cheese, no cashews, nut-free oil-free vegan cheese, soy-free vegan cheddar cheese, vegan cheddar cheese, vegan cheese recipe

Servings: 1 ounce servings

Author: Camilla

Equipment

1 Medium Saucepan

Ingredients

1 cup chickpea flour
1/2 cup nutritional yeast flakes
1 tablespoon paprika (sweet, or smoked)
1 teaspoon onion powder
3/4 teaspoon fine sea salt
2 1/4 cups water divided
1 tablespoon prepared yellow mustard
2 teaspoons cider vinegar
2 tablespoons tahini (see notes for alternatives)

US Customary - Metric

Instructions

Set a 9x5-inch (22.5 x 12.5 cm) loaf pan close to your work area.
Whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt in a medium mixing bowl. Slowly whisk in 1 cup (237 mL) of the water until blended and smooth. Whisk in the mustard and vinegar.
In a medium saucepan, bring the remaining 1 and 1/4 cups (296 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 if it is very cold / semi-frozen. Cut off a hunk of cheese (that you intend to grate), wrap, and place in the freezer for 45 to 60 minutes before grating.

Nutrition