Homemade Milk-Free Lentil Cheese Recipe

Table of Contents

Soak Overnight: Place the lentils in a large bowl and add enough water to cover them completely. Let them soak for a day (24 hours). This soaking process helps soften the lentils, making them easier to blend and digest.

Drain the Lentils: After soaking, drain the lentils using a fine mesh strainer. Rinse them thoroughly under cold running water to remove any residue.

Blend to a Smooth Mixture: Transfer the drained lentils into a blender. Add 4 cups (950 ml) of fresh water and 1 teaspoon of salt. Blend the mixture on high speed until it becomes completely smooth and creamy. This step is crucial to achieving a cheese-like texture.

Heat the Olive Oil: In a large pot, heat 1 tablespoon (15 ml) of olive oil over medium heat.
Cook the Lentil Mixture: Pour the blended lentil mixture into the pot with the heated oil. Cook the mixture, stirring constantly with a wooden spoon or spatula to prevent sticking and ensure even cooking. Continue to stir and cook until the mixture thickens significantly and pulls away from the sides of the pot, resembling a thick paste.

Transfer to a Mold: Once thickened, transfer the cooked lentil mixture into a bowl or a mold lined with parchment paper. Smooth the top with a spatula.
Cool to Room Temperature: Allow the mixture to cool to room temperature, then cover it with plastic wrap or a lid.

Refrigerate: Place the cooled lentil cheese in the refrigerator and let it set for at least 24 hours. This step helps the cheese firm up, making it easy to slice.

Slice and Serve: After the cheese has set in the refrigerator, remove it from the mold. Slice it into desired shapes and serve as a snack, in sandwiches, or as a side dish.

Flavor Enhancements: Add herbs, garlic powder, nutritional yeast, or spices to the lentil mixture before cooking for extra flavor. Nutritional yeast can give a cheesy flavor that enhances the experience.
Texture Adjustments: For a firmer cheese, cook the mixture a bit longer until it thickens more. For a softer, spreadable cheese, reduce the cooking time slightly.
Storing: Store the lentil cheese in an airtight container in the refrigerator. It will keep fresh for up to 5 days.