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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - Besan flour
  • 1/4 cups - Almond flour
  • 1/2 cups - Nutritional Yeast
  • 1 tablespoons - Smoked paprika
  • 1 teaspoons - Onion powder
  • 1 teaspoons - Garlic powder
  • 1/8 teaspoons - Cayenne pepper
  • 2 teaspoons - Red pepper flakes
  • 1/2 teaspoons - Salt
  • 2 1/4 cups - Water
  • 1 tablespoons - Yellow mustard
  • 2 teaspoons - Cider vinegar
  • 2 tablespoons - Tahini
  • 2 tablespoons - Ground flax seed
  • 1 tablespoons - Dried parsley
  • 1 teaspoons - Ground Nigella seed ( black cumin)
  • 1 teaspoons - Ground Cumin
  • 2 tablespoons - Chia Seed
  • Directions:

    Place small loaf pan close to your work area. In a medium bowl, mix the dry ingredients together well. Put the water in pot on the unlit stove and mix mustard, vinegar and tahini into the water, then add the dry ingredients to it and whisk together well. Cook over low heat whisking constantly (it sets up very quickly!), for 6 to 10 minutes, until the mixture is very thick. Immediately scrape mixture it into the pan, smoothing the top.
    Cool the cheese to room temperature before placing it in the refrigerator, loosely covered, for at least 2 hours until very firm. **
    Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board.
    Cut, cube, slice or shred as desired!

    Brief Description

    A vegan cheese substitute

    Main Ingredient:

    Garbanzo bean flour, AKA besan flour

    Category:  Cheese

    Cuisine:  American

    Prep Time: 12 min
    Cook Time: 15 min


    ** I like to place a folded paper towel between the cheese and the lid to the container to help absorb excess moisture

    Storage: Store in an airtight container in the refrigerator for up to three weeks.
    Tip: The cheese will grate more easily after it has “set” for at least a week (it becomes firmer the more it sits). Alternatively, cut off a hunk of cheese (that you intend to grate), wrap, and place in the freezer for 20-30 minutes before grating.
    Tahini-Free Variation: If you do not eat tahini (sesame seeds) you can substitute equal amounts of olive oil, avocado oil, unsweetened almond butter or cashew butter.


    Adapted from on Pinterest

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    Posted On:

    November 10, 2019

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