This vegan chickpea cheese tastes simply delicious. What’s more, it can be used in many different ways. Whether you slice it up and put it on a bread roll with lots of vegetables or simply use it to top your various casseroles and pizzas. A great and nutritious cheese with a wonderful aroma.
Chickpea cheese
This creation of a vegan cheese will make your mouth water. Fully balanced with spicy flavors, it tastes incomparably good. The consistency is firm, making it easy to cut into pieces.
Chickpea cheese
Ingredients
- 160 g chickpea flour
- 550 ml water
- 3 g salt
- 0,5 tsp turmeric
- 1 pinch of chili powder
- 3 tbsp yeast flakes
- 0,5 tsp garlic powder
- 1 tsp onion powder
Instructions
- Mix the chickpea flour with the dry ingredients. Pour the water into a pan. Stir in the chickpea flour with a whisk and always mix well so that no lumps form.
- Simmer over a medium heat for approx. 3 – 5 minutes until the mixture becomes translucent and has the consistency of mashed potato. Always stir with a whisk, otherwise the mixture will stick to the bottom and bubbles will form at the top.
- Line a small mold with baking paper. Pour in the mixture and press firmly. The best way to do this is with a wet spoon. Leave to cool. Then cover and leave to set in the fridge for 1 – 2 hours or leave in the fridge overnight.
Notes
Cut into slicesTips
Use it as a filling for stuffed peppers, other vegetables or in dumplings for a protein-rich and tasty option. Or shape the chickpea cheese into small balls before it cools completely and roll it in herbs or spices. These can be served as a snack or appetizer. It is best to shape the balls with wet hands.
Interesting to know
Chickpea flour is made from ground dried chickpeas and is a versatile food with a variety of uses. It has a slightly nutty flavor and the property of producing a firmer consistency. Due to its binding properties, chickpea flour can be used well in vegan recipes. A mixture of chickpea flour and water can be used as an egg substitute for binding baked goods or pancakes.
