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Chickpea Flour Cheddar Cheese {Vegan, Oil-Free, Nut-Free}

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

Benefits of Chickpea Flour Cheddar Cheese

This nut-free, frugal cheese is:

  • Vegan
  • Oil-Free
  • Nut-free
  • Soy-Free
  • Grain-Free
  • High Protein
  • Rich in B Vitamins

Cut it into cubes for a supremely satisfying snack, or impressive appetizer.

How to Make Chickpea Flour Cheddar Cheese

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!

More Delicious & Easy Vegan Cheese Recipes to Try: 

Chickpea Flour Cheddar Cheese {Vegan, Nut-Free, Soy-Free}

Chickpea Flour Cheddar Cheese {Vegan, Nut-Free, Soy-Free}

Yield: About 16 ounce of cheese (8 servings)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Easy-to-make, vegan 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, grate it, or slice it for all kinds of sandwiches.

Ingredients

  • 1 cup (120 g) chickpea flour
  • 1/2 cup (40 g) nutritional yeast flakes (such as Bragg's)
  • 1 tablespoon (7 g) paprika (sweet, or smoked)
  • 1 teaspoon onion powder
  • 3/4 teaspoon fine sea salt
  • 2 and 1/4 cups (560 mL) water, divided
  • 1 tablespoon (15 mL)  prepared yellow mustard
  • 2 teaspoons (10 mL)  cider vinegar
  • 2 tablespoons (30 g) tahini

Instructions

  1. Set a 9x5-inch (22.5 x 12.5 cm) loaf pan close to your work area.
  2. In a medium bowl, whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt. Slowly whisk in 1 cup (237 mL) of the water until blended and smooth, and then whisk in the mustard and vinegar.
  3. In a medium saucepan, bring the remaining 1 and 1/4 cups (296 mL) 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.
  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!

Notes

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.

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.

Nutrition Information
Serving Size 1 oz (1/16 of recipe)
Amount Per Serving Calories 45Total Fat 5gSaturated Fat 1.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 122mgCarbohydrates 3.7gFiber 1.5gSugar 0.7gProtein 3.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

Chickpea Flour Cheddar Cheese {Vegan, Nut-Free, Soy-Free}

Chickpea Flour Cheddar Cheese {Vegan, Nut-Free, Soy-Free}

Yield: About 16 ounce of cheese (8 servings)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Easy-to-make, vegan 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, grate it, or slice it for all kinds of sandwiches.

Ingredients

  • 1 cup (120 g) chickpea flour
  • 1/2 cup (40 g) nutritional yeast flakes (such as Bragg's)
  • 1 tablespoon (7 g) paprika (sweet, or smoked)
  • 1 teaspoon onion powder
  • 3/4 teaspoon fine sea salt
  • 2 and 1/4 cups (560 mL) water, divided
  • 1 tablespoon (15 mL)  prepared yellow mustard
  • 2 teaspoons (10 mL)  cider vinegar
  • 2 tablespoons (30 g) tahini

Instructions

  1. Set a 9x5-inch (22.5 x 12.5 cm) loaf pan close to your work area.
  2. In a medium bowl, whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt. Slowly whisk in 1 cup (237 mL) of the water until blended and smooth, and then whisk in the mustard and vinegar.
  3. In a medium saucepan, bring the remaining 1 and 1/4 cups (296 mL) 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.
  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!

Notes

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.

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.

Nutrition Information
Serving Size 1 oz (1/16 of recipe)
Amount Per Serving Calories 45Total Fat 5gSaturated Fat 1.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 122mgCarbohydrates 3.7gFiber 1.5gSugar 0.7gProtein 3.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Jonathan

Wednesday 28th of February 2024

I made this 2 days ago using superfine Gram flour. After reading other comments I used less water (2 cups total) I would say the consistency is more like pate! It does slice but they are sticky. I also think it’s best to leave on a plate to dry out better. In the tin, the cheese is sitting in moisture, resulting in a slimy exterior. Not overly keen on the flavour ( onion powder taste not great) Will attempt again with even less water and different spices.

Camilla

Tuesday 5th of March 2024

Hi Jonathan,

I am glad you gave the cheese a try. It sounds like you needed to cook the chickpea flour mixture longer on the stovetop, until it is very thick. It will be much former and, because more of the water is cooked off, it will release a limited amount of water over the coming days.

Donna

Thursday 7th of December 2023

This is a keeper. Came out perfect !

Camilla

Monday 11th of December 2023

Fantastic, Donna!

Hari

Sunday 9th of April 2023

Great recipe! If you have an electric stove like I do then you may need to turn up the heat to medium for it thicken nicely. Also I find if you microwave a bowl of it with hot sauce you get a nice spicy queso.

Camilla

Tuesday 11th of April 2023

So glad you like it, Hari! And thank you for sharing your tip. :)

JEAN

Tuesday 21st of June 2022

Great cheese substitute with a yummy yummy flavour. My husband is so happy. Thank you very much. All the fake cheeses in the supermarket are made of coconut oil and upset his stomach...plus they are SO high in calories. I just wish that it set a little more like cheese though and not so much like cheesy jelly. Im going to try again with less water but did you try adding a small amount of something like coconut flour to your mix when you were developing it? I don't want to mess with your recipe if you have already tried it and it failed. This one is definitely a keeper.x

Camilla

Tuesday 21st of June 2022

Hi Jean! I am so glad you like the cheese! And good news: I have a very firm sliceable version of the chickpea cheese in the works (?). I should have it posted by next week (it’s still super easy)

Stephanie

Sunday 5th of June 2022

This was a simple and surprisingly realistic cheese replacement, not cheese but really enjoyable. Great in a sandwich with tomatoes or in a mushroom burger. Very easy to make and did set firm.

Camilla

Tuesday 7th of June 2022

I am so happy to hear that you like it, Stephanie!

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