Aged Chickpea Cheese Questa ricetta è disponibile anche in italiano
This aged plant based 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.
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.
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 tbp of boiling water
Method:
1. 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).
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!), 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, 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.
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!
For other vegan cheese recipes do not miss:
– Vegan Overnight Fermented Cream Cheese
– Vegan Stracchino
– Soy Ricotta
– Almond Ricotta
– Baked Camembert
– Vegan Mozzarella (meltable)
– Vegan Buffalo Mozzarella
– Turmeric Cheese Sauce
10 comments
This looks an interesting cheese variation and I’ll give it a go, but can I ask why, if the end product is intended to be hard cheese, there is more vegetable oil than coconut oil?
I would like to know if I can leave out the salt. I’m on a low sodium cardiac diet and am having a rough time finding cheese.
Hi Debra, I’m so sorry but it can’t be done as the salt helps with the extra moisture and prevent the “cheese” from becoming mouldy.
20 degrees-is that Celsius?
Yes it is 🙂
This aged chickpeas cheese looks amazing. I must try it 🙂
Thank you, hope you will enjoy it!
Great, thanks a lot!
Hello, I’ve got a question. If I can’t find colza oil, can you sugest something else for me please?
Thanks a lot!
Steve
Hi Steve,
any other vegetable oil will do. Only try to use oils that are not strong in flavour like olive oil or walnut, as their taste will impact the outcome.