Got 10 minutes? Then you have enough time to make some INCREDIBLE Cheddar Cheese! Made with chickpea flour, 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 with Chickpea 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.
It’s time for Chickpea Flour Cheddar Cheese! It’s addictively delicious, easy to make, and inexpensive, too. It is also:
*Rich in B Vitamins
Cut it into cubes for a supremely satisfying snack, or impressive appetizer.
The method for this cheese is as simple as the feta cheese: a small amount of chickpea flour and salt is combined with cool water, and then the mixture is added to boiling water and cooked until very thick.
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).
As with chickpea flour feta, it is VERY important to set aside a 9×5-inch loaf pan BEFORE you begin cooking. You do not need to do anything to the pan (yay!), simply keep it near. This Cheddar cheese sets up even more quickly than the feta; as soon as it is very thick, start scraping (quickly!) into the pan.
Aim for an even layer in the pan, but do not worry about the top being perfectly smooth. This will become the bottom side of the cheese when it is inverted. If you like, you can dip the spatula in warm water to help smooth the mixture.
Let the cheese cool to room temperature and then refrigerate for at least 2 hours until cold and very firm. Once the cheese has set, drain off any accumulated liquid and unmold onto a cutting board (it should release with ease).
Next, add cheesemaker to your LinkedIn profile :).
In addition to cubes for snacking, consider cutting the block into some cheese sticks for packed lunches and after-school munching:
Or, slice it for sandwiches:
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.
The cheese will last for about 3 weeks in the refrigerator, perfect for many lunches, quick suppers, and snacks!
Keep it cheese-y, everyone!
- 1 cup chickpea flour
- ½ cup nutritional yeast flakes (such as Bragg's)
- 1 tablespoon paprika (sweet, or smoked)
- 1 teaspoon onion powder
- ¾ teaspoon fine sea salt
- 2-1/4 cups water, divided
- 1 tablespoon prepared yellow mustard
- 2 teaspoons cider vinegar
- 2 tablespoons tahini
- Set an 9x5-inch loaf pan close to your work area.
- In a medium bowl, whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt. Slowly whisk in 1 cup of the water until blended and smooth, and then whisk in the mustard and vinegar.
- In a medium saucepan, bring the remaining 1-1/4 cups water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and tahini. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture is very thick.
- Immediately scrape mixture it into the pan, smoothing the top.
- Cool the cheese to room temperature and then place it in the refrigerator, loosely covered, for at least 2 hours until very firm.
- Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board.
- Cut, cube, slice or shred as desired!
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.
Tip: The cheese will grate more easily after it has "set" for at least a week (it becomes firmer the more it sits). Alternatively, cut off a hunk of cheese (that you intend to grate), wrap, and place in the freezer for 20-30 minutes before grating.