Chickpea Cheese / Queso de Garbanzo*

  • PREPARATION soak 8 hours, 30 minutes preparation
  • COOK until thick, 5-10 minutes
  • EQUIPMENT blender, saucepan, cheese mold
  • MAKES 2-3 c cheese
  • 1/12 c dried chickpeas
  • 1 1/2 – 2 c water
  • 1 clove garlic
  • 1 tsp salt
  • 2 Tbs nutritional yeast
  • 1 Tbs apple cider vinegar
  • 1 Tbs olive oil
  1. Soak 1 1/2 c DRIED CHICKPEAS for 8 hours, drain and rinse.
  2. Blend until smooth with 1 CLOVE GARLIC, 1 t SALT, 2 T NUTRITIONAL YEAST, 1 T APPLE CIDER VINEGAR, 1 T OLIVE OIL, 1 1/2 – 2 c WATER.
  3. Cook over medium heat until thick.
  4. Pour into mold immediately and cool.
  5. Refrigerate at least 2 hours before serving.

2 thoughts on “Chickpea Cheese / Queso de Garbanzo*

  1. This is phenomenal looking at least from a price perspective. Have you tried the cashew cheese recipes?I’m interested the taste comparison. Also, do you like any of the store sold vegan cheeses like daya?


    1. I have tried only the chickpea cheese, but decided I liked hummus just as well. We don’t have a lot of vegan products in stores, but we do have a good restaurant, and I love their alternative cheese and sour cream. We’re experimenting at home. So nice to hear from you, Marissa! 😊


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