Chickpea Flour Feta Cheese (Vegan, Oil-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.
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:
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- 1 and 1/2 teaspoons dried herbs such as herbes de Provence Italian herb blend, or dill
Instructions
- Cheese: Set a 9x5-inch loaf pan close to your work area.
- In a small bowl, whisk the chickpea flour, salt, 3/4 cup of the water, nutritional yeast and lemon juice until blended and smooth.
- 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.
- 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).
- 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.
- 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
Serving: 1/8 of recipes (about 1 oz) | Calories: 41kcal | Carbohydrates: 3.7g | Protein: 1.9g | Fat: 2.1g | Saturated Fat: 0.3g | Sodium: 149mg | Fiber: 0.8g | Sugar: 0.6g