This Havarti-inspired vegan cheese gets its flavor from mixed herbs and red pepper flakes.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil, plus more for the pan
- 1 cup unsweetened almond milk
- 1/2 cup chickpea flour
- 1 tablespoon distilled white vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 3/4 teaspoon crushed red pepper flakes
Instructions
- Lightly grease a mini loaf pan (5 3/4 by 3 1/4 by 2 inches) with oil; set aside.
- Add the oil, almond milk, chickpea flour, vinegar, nutritional yeast, Italian seasoning, salt and red pepper flakes to a small saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick and pulls away from the bottom of the saucepan, about 5 minutes. Transfer the mixture to the prepared loaf pan and smooth the top to flatten it (work quickly because the mixture will firm up and become difficult to spread as soon as it starts to cool). Let sit at room temperature for 20 minutes, then cover and refrigerate until firm, at least 2 hours and up to overnight. Invert onto a serving plate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 193 mg |
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 193 mg |