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how to make vegan paneer from chana dal

You loved paneer before you went vegan. Now that you have gone dairy free, you certainly miss cottage cheese. But that does not mean you have to live without it because there are ways to twist vegan food to something similar to paneer.

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Vegan Paneer Recipe Using Chickpea Dal
This recipe outlines the steps for creating a flavorful and dairy-free vegan paneer substitute using chickpea dal (channa dal or split chickpeas).

Ingredients:

1 cup dried chickpea dal (channa dal)
Water
Lemon juice or apple cider vinegar (optional)
Muslin cloth or cheesecloth
Fine colander (optional)
Instructions:

Soak the Dal: Rinse the chickpea dal thoroughly and soak it in water overnight.

Grind the Dal: Drain the soaked dal and discard the soaking water. Grind the dal in a mixer-grinder with a minimal amount of water until a smooth paste forms, free of any coarse pieces.

Extract Chickpea Milk: Add additional water and pulse the mixture again. Continue blending and adding water as needed to extract a milk-like liquid from the dal paste.

Strain the Milk: Strain the chickpea milk through a clean muslin cloth, cheesecloth, or a fine colander. Squeeze the remaining dal paste to extract as much liquid as possible.

Separate Starch (Optional): Allow the extracted chickpea milk to rest for 30 minutes. This allows the chickpea starch to settle at the bottom. You can choose to discard the starch or reserve it for another recipe.

Heat the Chickpea Milk: Carefully transfer the chickpea milk (avoiding the settled starch) to a saucepan and heat it over medium heat. Stir the milk frequently to prevent scorching.

Curdling the Milk: As the chickpea milk heats, it will begin to curdle, separating into paneer curds and whey. This process may take a few minutes.

Optional Acid Addition: If curdling doesn't occur naturally, you can add a small amount of lemon juice or apple cider vinegar to facilitate the separation.

Separate the Curds and Whey: Line a strainer or colander with a clean muslin cloth or cheesecloth. Carefully pour the curdled mixture through the lined strainer. The whey will drain, leaving the vegan paneer curds behind.

Cooling and Hardening: Allow the whey to drain completely, then carefully gather the cheesecloth and squeeze out any remaining liquid. Be cautious, as the whey will be hot. You can hang the cheesecloth containing the paneer curds to further drain and solidify the paneer.

Refrigerate and Use: Transfer the vegan paneer to a container and refrigerate it. Chilled and slightly firmer, the paneer is ready to be cut into cubes, crumbled, or used in various recipes as desired.

Tips:

The reserved whey can be used in broths, for kneading chapati dough, or even fed to plants.
The leftover chickpea dal paste, once dehydrated, can be incorporated into chapatis or other dishes for added fiber content.
Adjust the amount of water used during grinding and straining based on the desired consistency of the final vegan paneer.
This recipe offers a simple and effective method for creating a delicious vegan alternative to traditional paneer.

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What is vegan cheese/paneer made of?
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What can I substitute in a recipe if I don't have vegan cheese/paneer?
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