Chickpea Flour Cheddar Cheese (Vegan, Oil-Free, Nut-Free)

Got 10 minutes? Then you have enough time to make some notable 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 withChickpea 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.

IntroducingChickpea Flour Cheddar Cheese!It is addictively satisfying, straightforward to make, and inexpensive, too.

Benefits of Chickpea Flour Cheddar Cheese

This nut-free, frugal cheese is:

• Vegan
• Oil-Free
• Nut-free(no cashews, almonds, or other nuts)
• Soy-Free
• Grain-Free
• Gluten Free
• High Protein
• Rich in B Vitamins

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour
• nutritional yeastflakes
• paprika (sweet paprika, or smoked paprika)
• onion powder
• fine sea salt
• water
• prepared yellow mustard
• cider vinegar(or lemon juice, or another light colored vinegar)
• tahini, (see notes for alternatives)

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).

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Set a 9×5-inch (22.5 x 12.5 cm)loaf panclose to your work area.
2. Whisk thechickpea flour,nutritional yeast, paprika, onion powder, and salt in a medium mixing bowl. Slowly whisk in1 cup (237 mL)of the water until blended and smooth. Whisk in the mustard and vinegar.
3. In a medium saucepan, bring the remaining1 and 1/4 cups (296 mL) water to a boil. Reduce the heat tovery lowand whisk in the chickpea mixture and tahini. Cook, whisking constantly (it sets upveryquickly!), for 4 to 7 minutes, until the mixture is very thick.
4. Immediately scrape mixture it into the pan, smoothing the top.
5. Cool the cheese to room temperature and then place it in the refrigerator, loosely covered, for at least 2 hours until very firm.
6. Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board.
7. Cut, cube, slice or shred as desired!

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Serving Suggestions

Cheese Cubes:Cut the chickpea Cheddar into cubes for a supremely satisfying snack, or impressive appetizer.

Cheese Sticks:Cut the block into some cheese sticks for packed lunches and after-school munching:

Slices:Slice the cheese for sandwiches and cracker toppers.

Shreds: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.

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.

Grating / Shredding 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.

Keep it cheese-y, everyone!

More Vegan Cheese Recipes

• Cashew Cheddar Cheese
• Chickpea Flour Feta Cheese
• Cashew Boursin Cheese
• Vegan Parmesan Cheese
• Vegetable Nacho Cheese Dip
• Straightforward Cashew Cream Cheese
• Chickpea Flour Queso