You've probably heard people say more than once that "they couldn't be vegan because they couldn't give up cheese". However, this is becoming less and less true, as there are now many options to replace this food.
Did you know that, according to FAO data, 5,000 liters of water are needed to produce one kilo of cheese?
This is equivalent to the water you would use to bathe for a month and a half.
This, without considering that cow's milk cheese has a high sodium content and its fat is highly saturated.
However, thanks to different chefs around the world, today we know about different options of vegan cheeses that can replace animal cheeses such as cashew, almond, or sunflower seed cheeses. This time, we would like to share with you a chickpea cheese with incredibly positive benefits, as it is high in protein and very healthy.
- 1 cup activated chickpeas (raw and soaked for at least 8 hours).
- 2 cups of water.
- Spices to taste (e.g., oregano, basil, pepper)
- Juice of 1 medium-sized lemon
- 2 cloves of garlic, peeled
- 1/4 onion, chopped.
- 1 tablespoon of salt.
- 2 tablespoons of nutritional yeast (optional: it will help us with color and flavor)
Add all the ingredients to a juicer and process until you have a homogeneous mixture.
Then, pour into a preheated pot over medium heat and stir until the preparation comes to a boil (or until bubbles come out). Once you feel it thick, our cheese is ready to go into a mold.
In case it is made of glass, we won't need to grease it previously, however, if it is made of another material, you can add one or two teaspoons of vegetable oil and thus avoid problems when we have to unmold it.
Finally, you must leave it in the fridge for at least two hours. After this time, turn the mold over on a flat surface and that's it! We will have a chickpea cheese rich in protein that we can eat with cookies, bread, or whatever you want.