Vegan cheese made with chickpeas

 

Chickpeas can be used to produce a firm cheese-like product that can be sliced ​​or portioned, even though the flavor is not as close to real cheese as many would like. In return, it is easy to do and above all cheap to do.

INGREDIENTS :

• 1 cup (200 grams)  of dried chickpeas
• 2 cups (400 ml)  of vegetable broth
• The juice of a lemon
• 1 clove garlic
• Provencal herbs or oregano
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon salt

First we are going to hydrate the chickpeas overnight (or for 8 hours).

When the chickpeas have been rehydrated we add them to a blender with two cups (400 ml) of vegetable broth, the juice of a lemon, a clove of garlic without the green germ, a teaspoon of aromatic herb that you prefer, the oil and a teaspoon of salt. If you do not have broth, you can use mineral or filtered water.

We beat well until a thick liquid is obtained that we take to a non-stick casserole. In it, over medium heat and without stopping stirring at any time, we heat until it thickens. The proper thickness is similar to  mayonnaise. We pour the result into a circular or rectangular mold greased with margarine, and let it cool to room temperature. Then we take it to the fridge and in a couple of hours it will be ready. We unmold and we have a firm cheese that we can slice or cut into portions and that visually looks a lot like conventional cheese.