"I can't give up my cheese!"

I've heard this so often when people find out I ditched dairy for my health. Cheese is highly addictive, a concentrated source of saturated fats and high in sodium, none of which are health promoting. To break the cheese addiction and the casomorphin hit that comes from dairy, there are many commercial plant-based alternatives. However, many of these are high in saturated fats from nuts and coconut oil. This recipe for chickpea cheddar is low in fat compared to other nut-based cheeses but still delivers the Umami flavour of regular cows milk cheese. It is delicious with flaxseed crackers and a little bit of beetroot relish and avocado.

INGREDIENTS

1 cup besan (chickpea) flour

1/2 cup nutritional yeast

1 tablespoon paprika

1 teaspoon onion powder

3/4 teaspoon fine sea salt

2 1/4 cups water, divided

1 tablespoon Dijon mustard

2 teaspoons maple syrup

2 teaspoons apple cider vinegar