GET READY
- 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
- Soak 1 1/2 c DRIED CHICKPEAS for 8 hours, drain and rinse.
- 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.
- Cook over medium heat until thick.
- Pour into mold immediately and cool.
- Refrigerate at least 2 hours before serving.
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?
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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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