Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
9 slices
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Calories
36 kcal
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Course
Snacks
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Cuisine
Vegan, gluten-free
Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe
Description
The Nut Free Vegan Nacho Cheese Slices recipe creates a firm, shred-able vegan cheese using chickpea flour mixed with flavorful ingredients such as roasted red pepper, pickled jalapeño, chipotle pepper in adobo, and nutritional yeast. These components combine to deliver a smoky, slightly spicy flavor with a custard-like texture after cooking on low heat and setting in the refrigerator.
After blending all ingredients and cooking the mixture until thickened, it is pressed into a pan and chilled to form slices or blocks. The chickpea flour is cooked thoroughly to avoid a bitter, raw flour flavor. Adding chopped jalapeño and red pepper flakes provides a subtle heat that complements the tangy and savory notes.
This cheese alternative can be sliced and used in vegan nachos, sandwiches, or snacks. It stays fresh refrigerated for up to five days, offering practical use in plant-based meal planning.
Nutritional values are estimated per slice. Adjust water quantity for desired firmness. Spraying oil on top prevents sticking when pressing before chilling.
Ingredients
- 1/2 cup chickpea flour
- 1 garlic clove
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1/4 tsp cumin powder
- 1/2 pickled jalapeño pepper or 2 slices, whole
- 2 Tbsp roasted red pepper or roasted pimento pepper
- 2 Tbsp tomato chopped
- 1/3 tsp salt
- 1/2 tsp smoked paprika
- 1/2 to 1 chipotle pepper in adobo sauce use 1/2 tsp chipotle powder if you cannot find gf canned peppers
- 2 Tbsp nutritional yeast
- 1 to 1.5 tsp lemon juice
- 1/2 tsp vinegar apple cider or white
- 3/4 to 1 cup water
- jalapeno pepper chopped (jalapeno
- red pepper flakes chopped (jalapeno
Instructions
- Put everything in a blender and blend until fully combined. Use 3/4 cup water for shredd-able block, 1 cup water for slices.
- Add to thick bottom pan, and heat at medium-low heat. Keep stirring frequently.
- The mixture will start to thicken and get lumpy, then smooth out. The mixture will eventually become custard-like and evenly thick. After the mixture has become a thick even custard, Cook for another 2 -3 minutes to cook the chickpea flour. Stir continuously. You can carefully taste at this point and add salt, spice and tang if needed. * Cook a bit longer if not sure. You want to cook the chickpea flour really well, else it can taste raw (bitter and bad) in the slices later.
- Add the chopped jalapeno and pepper flakes if using and mix in.
- Transfer the hot mixture to a greased brownie pan or parchment.
- Spray oil on top. Place another parchment on top and press to a thin square. or use rolling pin.
- Chill for an hour. Slice and use or store refrigerated for upto 5 days.
- Or transfer the mixture to a greased deep small container. Chill for an hour or more before shredding.
- * You can make nacho cheese sauce with the recipe as well. Use a 1/4 cup chickpea flour with 1 cup of water or non dairy milk. Cook to thicken (about 5 to 6 minutes so chickpea flour gets cooked through, taste and adjust. Use to top nachos!
Notes
- Cook the chickpea flour completely to remove any raw bitterness; stirring continuously during cooking helps.
- Adjust water between 3/4 cup to 1 cup to achieve desired firmness: less water yields a block, more for slices.
- Add jalapeño and red pepper flakes for adjustable heat intensity; omit if a milder flavor is preferred.
- Store refrigerated cheese slices in an airtight container for up to five days for best freshness.
- Use a greased pan and spray oil on top before pressing mixture to prevent sticking when chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Sodium | 144mg | 6% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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