FERMENTED CREAM CHEESE!

Oil-free, soy-free nut-free.

This fermented chickpea cream cheese is both healthy and incredible because it is fat-free and cholesterol-free! Unusual to my previous cheese recipes, this one requires s bit more steps because, unlike cashew or tofu-based cheeses, the chickpeas need to cook and become phytate-free. I have spent a few months now trying to perfect this recipe and finally, I have reached the point where I wanted it to be, with both creaminess, silkiness, tanginess, and a lot of good probiotics that are excellent for your gut health!

Enough chitchat! Here is the recipe!

• 1 cup of raw chickpeas
• 3 cups of water
• 1 tablespoon of nutritional yeast
• 1/4 teaspoon of onion powder
• Salt to taste
• 3 to 4 tablespoons of the chickpeas soaking water or any probiotics of your choice such as kombucha, probiotic capsules, or water kefir.
• CUPS MEASUREMENT:
• 1 CUP: 250 ml
• 1/2 CUP: 125 ml
• 1/3 CUP: 83 ml
• 1/4 CUP: 62 ml

Instructions

  • 1.
    Add the dry chickpeas to a cowl and add water enough so it covers them. Cover and let it sit overnight.
  • 2.
    Drain the chickpeas, add them to a blender along with the water, blend well.
  • 3.
    With the help of cheesecloth, drain the chickpea milk very well directly to a pot.
  • 4.
    Turn the heat to medium-low and stir the milk for about 20, 25 minutes, it will become very creamy.
  • 5.
    Turn off the heat and allow it to reach room temperature. It will firm up even more. That's expected.
  • 6.
    Add the creamy chickpea milk to a blender, add the remainder of the ingredients and blend briefly.
  • 7.
    Blend it VERY BRIEFLY. From this point on, avoid the use of metal spoons and metal utensils, those might kill the probiotics.
  • 8.
    Place the cheesecloth into a small cheese mold, place inside a bowl and add the cream cheese to it. Cover with a plastic film, wrap it in a tea towel and put it in a dark place for 24 hours.
  • 9.
    After 24 hours, remove the cream cheese from the mold, there will be some water released from the cheese in the bottom of the bowl, this is expected and normal.
  • 10.
    Put the cream cheese in a clean bowl, and mix it well, transfer it to a clean and sterilized lidded container.
  • 11.
    LASTS FOR UP TO 7 DAYS IN THE FRIDGE.
  • Print