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!
Enjoy it!

FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE

INGREDIENTS:

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


METHOD:

Add the dry chickpeas to a cowl and add water enough so it covers them. Cover and let it sit overnight.
Drain the chickpeas, add them to a blender along with the water, blend well.
With the help of cheesecloth, drain the chickpea milk very well directly to a pot.
Turn the heat to medium-low and stir the milk for about 20, 25 minutes, it will become very creamy.
Turn off the heat and allow it to reach room temperature. It will firm up even more. That's expected.
Add the creamy chickpea milk to a blender, add the remainder of the ingredients and blend briefly. Blend it VERY BRIEFLY. From this point on, avoid the use of metal spoons and metal utensils, those might kill the probiotics.
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.
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.
Put the cream cheese in a clean bowl, and mix it well, transfer it to a clean and sterilized lidded container.
LASTS FOR UP TO 7 DAYS IN THE FRIDGE.


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FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE recipe by chef Jana Pinheiro

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