Vegan Chickpea Cheese (Queijo Vegetal de Grão)
Queijo Vegetal de Grão is a dairy‑free, nut‑free alternative cheese made entirely from chickpeas and simple plant ingredients. It has a firm, sliceable texture, a mild savoury flavour, and can be seasoned, spiced, or coated just like traditional cheese. It works perfectly on a cheese board, in sandwiches, grated over dishes, or pan‑fried — with no dairy, nuts, or animal products at all.
Shared by nuno
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Base;
- 150 g dried chickpeas (soaked in cold water for 8–12 hours, drained well)
- 300 ml unsweetened plant milk (soy or oat works best)
- 3 tbsp nutritional yeast (for rich cheesy flavour)
- 2 tbsp fresh lemon juice or apple cider vinegar
- 1 tsp fine sea salt,, ½ tsp garlic powder,, ½ tsp onion powder
- Pinch of white pepper,, 1 tbsp melted coconut oil
- 2 tbsp agar‑agar powder (essential for firm setting)
- #Optional Seasonings & Coatings;
- Smoked paprika, dried herbs, or chilli powder for coating
- Fresh herbs or peppercorns mixed into the cheese
👩🍳 Instructions
- 1
Blend: Place soaked drained chickpeas, plant milk, lemon juice, nutritional yeast, salt, spices, and melted coconut oil into a high‑speed blender. Blend on high until completely smooth and creamy — scrape down the sides often to ensure no grainy bits remain.
- 2
Cook: Pour the mixture into a saucepan. Add the agar‑agar powder and whisk thoroughly to dissolve. Bring to a gentle simmer over medium heat, stirring constantly for 2–3 minutes until the mixture thickens slightly and agar is fully activated.
- 3
Shape: Pour immediately into a lightly oiled round mould, bowl, or small container. Tap gently to remove air bubbles. Sprinkle with spices or herbs on top if you like.
- 4
Set: Let cool at room temperature, then chill in the fridge for at least 4–6 hours (or overnight) until fully firm and solid.
- 5
Serve: Run a knife around the edge to unmould. Slice, grate, or pan‑fry as desired. Store in an airtight container in the fridge for up to 5 days.