Quesito de Garbanzo (Chickpea Cheese)
Quesito de Garbanzo (Chickpea Cheese)
Ingredients
- 1 cup chickpeas, raw, soaked overnight
- 2 cups water
- 3 tablespoons nutritional yeast
- 1 dash black pepper
- 1/4 teaspoon salt
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
To start, ensure your raw chickpeas have been soaked overnight. This is crucial for the texture and blendability of the cheese.
- 2
Add the 1 cup of soaked chickpeas to a high-speed blender.
⏱️ 1 min
- 3
Pour 2 cups of water into the blender with the chickpeas.
⏱️ 1 min
- 4
Add 3 tablespoons of nutritional yeast to the blender.
⏱️ 1 min
- 5
Add a dash of black pepper to the blender for a subtle kick.
⏱️ 1 min
- 6
Add 1/4 teaspoon of salt to enhance the flavor.
⏱️ 1 min
- 7
Add 1 tablespoon of fresh lime juice to the blender. This adds a bright, tangy note.
⏱️ 1 min
- 8
Blend all the ingredients until the mixture is smooth. The consistency should be liquid with some small chickpea particles visible, similar to a thin batter.
⏱️ 3 min
- 9
Transfer the blended mixture to a non-stick pan and place it over low heat.
⏱️ 1 min
- 10
Begin to whisk the mixture continuously. It's important not to leave the stovetop during this step, as the mixture can thicken quickly and unevenly.
⏱️ 10 min
- 11
Continue whisking until the mixture starts to bubble and thicken significantly, resembling a very thick paste or soft dough.
- 12
Once thickened, remove the mixture from the heat immediately.
⏱️ 1 min
- 13
Transfer the hot mixture to a bowl that has been lined with a damp cheesecloth. If cheesecloth is unavailable, damp paper towels can also be used.
⏱️ 1 min
- 14
Carefully wrap the cheesecloth around the mixture, shaping it into a compact ball or disc.
⏱️ 1 min
- 15
Refrigerate the wrapped cheese overnight or for at least 6 hours. This allows it to firm up and develop its crumbly texture.
⏱️ 720 min
- 16
After refrigeration, unwrap the cheese from the cheesecloth. Your homemade Quesito de Garbanzo is ready to enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quesito de Garbanzo (Chickpea Cheese)
- 1 cup chickpeas, raw, soaked overnight
- 2 cups water
- 3 tablespoons nutritional yeast
- 1 dash black pepper
- 1/4 teaspoon salt
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
To start, ensure your raw chickpeas have been soaked overnight. This is crucial for the texture and blendability of the cheese.
- 2
Add the 1 cup of soaked chickpeas to a high-speed blender.
⏱️ 1 min - 3
Pour 2 cups of water into the blender with the chickpeas.
⏱️ 1 min - 4
Add 3 tablespoons of nutritional yeast to the blender.
⏱️ 1 min - 5
Add a dash of black pepper to the blender for a subtle kick.
⏱️ 1 min - 6
Add 1/4 teaspoon of salt to enhance the flavor.
⏱️ 1 min - 7
Add 1 tablespoon of fresh lime juice to the blender. This adds a bright, tangy note.
⏱️ 1 min - 8
Blend all the ingredients until the mixture is smooth. The consistency should be liquid with some small chickpea particles visible, similar to a thin batter.
⏱️ 3 min - 9
Transfer the blended mixture to a non-stick pan and place it over low heat.
⏱️ 1 min - 10
Begin to whisk the mixture continuously. It's important not to leave the stovetop during this step, as the mixture can thicken quickly and unevenly.
⏱️ 10 min - 11
Continue whisking until the mixture starts to bubble and thicken significantly, resembling a very thick paste or soft dough.
- 12
Once thickened, remove the mixture from the heat immediately.
⏱️ 1 min - 13
Transfer the hot mixture to a bowl that has been lined with a damp cheesecloth. If cheesecloth is unavailable, damp paper towels can also be used.
⏱️ 1 min - 14
Carefully wrap the cheesecloth around the mixture, shaping it into a compact ball or disc.
⏱️ 1 min - 15
Refrigerate the wrapped cheese overnight or for at least 6 hours. This allows it to firm up and develop its crumbly texture.
⏱️ 720 min - 16
After refrigeration, unwrap the cheese from the cheesecloth. Your homemade Quesito de Garbanzo is ready to enjoy!
⏱️ 1 min