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To start, ensure your raw chickpeas have been soaked overnight. This is crucial for the texture and blendability of the cheese.

Add the 1 cup of soaked chickpeas to a high-speed blender.

Pour 2 cups of water into the blender with the chickpeas.

Add 3 tablespoons of nutritional yeast to the blender.

Add a dash of black pepper to the blender for a subtle kick.

Add 1/4 teaspoon of salt to enhance the flavor.

Add 1 tablespoon of fresh lime juice to the blender. This adds a bright, tangy note.

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.

Transfer the blended mixture to a non-stick pan and place it over low heat.

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.

Continue whisking until the mixture starts to bubble and thicken significantly, resembling a very thick paste or soft dough.

Once thickened, remove the mixture from the heat immediately.

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.

Carefully wrap the cheesecloth around the mixture, shaping it into a compact ball or disc.

Refrigerate the wrapped cheese overnight or for at least 6 hours. This allows it to firm up and develop its crumbly texture.

After refrigeration, unwrap the cheese from the cheesecloth. Your homemade Quesito de Garbanzo is ready to enjoy!


To start, ensure your raw chickpeas have been soaked overnight. This is crucial for the texture and blendability of the cheese.

Add the 1 cup of soaked chickpeas to a high-speed blender.

Pour 2 cups of water into the blender with the chickpeas.

Add 3 tablespoons of nutritional yeast to the blender.

Add a dash of black pepper to the blender for a subtle kick.

Add 1/4 teaspoon of salt to enhance the flavor.

Add 1 tablespoon of fresh lime juice to the blender. This adds a bright, tangy note.

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.

Transfer the blended mixture to a non-stick pan and place it over low heat.

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.

Continue whisking until the mixture starts to bubble and thicken significantly, resembling a very thick paste or soft dough.

Once thickened, remove the mixture from the heat immediately.

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.

Carefully wrap the cheesecloth around the mixture, shaping it into a compact ball or disc.

Refrigerate the wrapped cheese overnight or for at least 6 hours. This allows it to firm up and develop its crumbly texture.

After refrigeration, unwrap the cheese from the cheesecloth. Your homemade Quesito de Garbanzo is ready to enjoy!
