This Aged Chickpea Cheese, starts with a humble can of chickpeas and is really simple to make. Excellent however you wish to serve it, perhaps grated over pasta, lightly melted and spread over crackers or simply used to make a creamy sauce.

Questa ricetta è disponibile anche in italiano

As you might have guessed I am indeed in the phase of plant cheese production!

After studying and experimenting for almost two years, it seemed only right to share them with all of you now that I feel I have achieved the results I was looking for.

Today's this is my Aged Cheese that requires very little care and few ingredients. The only precaution you will need to have is to turn it upside down daily for the even distribution of humidity.

Unfortunately I accidentally deleted the photos of each phase, so for the moment I will leave you with just those of the finished product and I promise myself to take more the next time I make it to include these pictures.
But now, let's get down to business!

What Makes Chickpea Cheese Special

Crafting your own aged chickpea cheese is a rewarding and delicious endeavour that opens up a world of culinary possibilities.
Whether you're a seasoned vegan chef or just starting out on your plant-based journey, I encourage you to give aged chickpea cheese a try.
With a bit of creativity and patience, you'll soon be enjoying homemade cheese that rivals the flavours of traditional dairy varieties.

So, roll up your sleeves, gather your ingredients, and let's get cooking!

The Basics of Aged Chickpea Cheese

Creating aged chickpea cheese is simpler than you might think. All you need are a few basic ingredients and some patience for the aging process. I remember the first time I attempted to make my own aged chickpea cheese—it was a bit intimidating at first, but the end result was well worth the effort.

Ingredients Required:

• Chickpeas (also known as garbanzo beans)
• Shea Butter (recommended - can be substitute with Coconut Oil)
• Vegetable Oil (Rapeseed is recommended)
• Nutritional Yeast
• Probiotic Capsules
• Salt

Equipment Needed:

• Food processor or blender
• Ricotta Cheese mold
• Glass Bowl
• Parchment Paper

Tips for Success:

• Be sure to properly blend the cheese mixture to achieve the desired texture.
• Experiment with different spices and herbs to customize the flavour to your liking.
• Check the cheese regularly during the aging process and adjust the time to suit your taste preferences.
• Store the aged chickpea cheese in an airtight container in the refrigerator for optimal freshness.

Aged Chickpea Cheese Recipe

Ingredients:
250 g Chickpeas (canned/pre cooked)
25 g Shea Butter (or Refined Coconut Oil)
50 g Vegetable Oil (Rapeseed)
10 g Nutritional Yeast
7 g Salt
3 Probiotic Capsules (the same ones used here)
2-3 tablespoon of boiling water

Method:
1. Drain the precooked chickpeas, and weigh out 250 g and then boil them in filtered water for 10 minutes (this procedure will not only make them softer but will also eliminate any bacteria).
2. Add all ingredients (minus the probiotics) to the bowl of a powerful food processor and blend until smooth, creamy and lump-free. You may need more or less water than the indicated doses, so I recommend starting with a spoonful and gradually increasing the dose until you get a rather sticky, but not excessively wet, dough. We are looking for a pate texture here.
3. As soon as we are happy with the consistency of our mixture, we pour the contents of the probiotic capsules (or sachets), and we give everything a last mix in order to incorporate them as well.
4. Transfer the mixture into a glass bowl with a lid (alternatively glass bowl with plastic wrap, do not use plastic containers!), Then distribute it well and cover with the lid without sealing it. If you are using cling film, make a couple of holes with the fork.
5. Let it ferment 24 hours outside the fridge in an area that reaches a maximum of 20 degrees, not in direct contact with lights or heat sources.
6. The next day, let's get a ricotta mould or container (I also use empty hummus containers), sprinkle the bottom with table salt (in flakes or fine), then take the dough with a spatula and go to the inside, compacting it gently. We then also salt the surface with a couple of pinches of fine salt or flakes, and place in the fridge on a plate inside with a glass bowl placed upside down over it, covering the mould containing the cheese with a glass or ceramic bowl.
7. Leave it covered for 2 or 3 days, taking care to pat dry any condensation that has formed on the plate and in the glass bowl every day with a clean cloth. After this time the cheese will have slightly hardened.
8. Cut a square of parchment paper 2-3 cm larger than the circumference of the cheese, place it on a clean plate, then gently turn out our chickpea caciotta over it. If it is still too soft, try to compact it with a spoon.
9. Cover with another sheet of baking paper and place in the top compartment of the fridge inside the bowl.
10. Once a day, for about 12-14 days, turn the cheese upside down, taking care to replace the parchment paper if it is too wet, and dry the plate and bowl with a clean cloth. If in the meantime some white pins appear on the "crust", scrape them off with a knife.
11. After about two weeks the cheese is ready to be wrapped in kitchen paper or cheese paper (make sure it does not contain beeswax, as it is not vegan) and continue maturing on the top shelf of the fridge for another 45-60 days.
12. After the maturation time, you will have a cutting cheese, with a light crust, savoury and with an intense flavour, ideal for grating on first courses, for creaming risottos, for enriching your dishes or simply to taste as it is.

Hope you like it!

If you do, don't forget to leave me a comment / review and tag #avegtastefromatoz on social media!

See you next recipe!

Pin Recipe

Print Recipe

5 from 12 votes

Aged Chickpea Cheese

Savoury, light crusted and full of flavour, this aged plant based cheese, starts with a humble can of chickpeas and is really simple to make.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

• Cheese Mould
• Blender
• Glass Bowl
• Parchment Paper

Ingredients

• ▢ 250 g (1.5 cups) Chickpeas canned/pre cooked
• ▢ 25 g (5 teaspoon) Shea Butter or Refined Coconut Oil
• ▢ 50 g (0.2 cups) Vegetable Oil Rapeseed
• ▢ 10 g (1 tablespoon) Nutritional Yeast
• ▢ 7 g (0.4 tablespoon) Salt
• ▢ 3 Probiotic Capsules the same ones used here
• ▢ 2-3 tbsp of boiling water

10 people

Cook ModePrevent your screen from going dark

Instructions

• Drain the precooked chickpeas, and weigh out 250g and then boil them in filtered water for 10 minutes (this procedure will not only make them softer but will also eliminate any bacteria).
• Add all ingredients (minus the probiotics) to the bowl of a powerful food processor and blend until smooth, creamy and lump-free. You may need more or less water than the indicated doses, so I recommend starting with a spoonful and gradually increasing the dose until you get a rather sticky, but not excessively wet, dough. We are looking for a pate texture here.
• As soon as we are happy with the consistency of our mixture, we pour the contents of the probiotic capsules (or sachets), and we give everything a last mix in order to incorporate them as well.
• Transfer the mixture into a glass bowl with a lid (alternatively glass bowl with plastic wrap, do not use plastic!), Then distribute it well and cover with the lid without sealing it. If you are using cling film, make a couple of holes with the fork.
• Let it ferment 24 hours outside the fridge in an area that reaches a maximum of 20 degrees, not in direct contact with lights or heat sources.
• The next day, let's get a ricotta mould or container (I also use empty hummus containers), sprinkle the bottom with table salt (in flakes or fine), then take the dough with a spatula and go to the inside, compacting it gently. We then also salt the surface with a couple of pinches of fine salt or flakes, and place in the fridge on a plate inside with a glass bowl placed upside down over it, covering the mould containing the cheese with a glass or ceramic bowl.
• Leave it covered for 2 or 3 days, taking care to pat dry any condensation that has formed on the plate and in the glass bowl every day with a clean cloth. After this time the cheese will have slightly hardened.
• Cut a square of parchment paper 2-3 cm larger than the circumference of the cheese, place it on a clean plate, then gently turn out our chickpea caciotta over it. If it is still too soft, try to compact it with a spoon.
• Cover with another sheet of baking paper and place in the top compartment of the fridge inside the bowl.
• Once a day, for about 12-14 days, turn the cheese upside down, taking care to replace the parchment paper if it is too wet, and dry the plate and bowl with a clean cloth. If in the meantime some white pins appear on the "crust", scrape them off with a knife.
• After about two weeks the cheese is ready to be wrapped in kitchen paper or cheese paper (make sure it does not contain beeswax, as it is not vegan) and continue maturing on the top shelf of the fridge for another 45-60 days.
• After the maturation time, you will have a cutting cheese, with a light crust, savory and with an intense flavour, ideal for grating on first courses, for creaming risottos, for enriching your dishes or simply to taste as it is.

Nutrition

Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Calcium: 12mg | Iron: 1mg

Did you like this recipe?Follow @avegtastefromatoz and tag #avegtastefromatoz when you try it!

For other vegan cheese recipes do not miss:
- Vegan Overnight Fermented Cream Cheese
- Vegan Stracchino Cheese
- Soya Ricotta
- Baked Camembert
- Vegan Mozzarella (meltable) 
- Vegan Buffalo Mozzarella
- Vegan Aged Herbed Cheese