Vegan Feta Cheese
This vegan feta cheese is a culinary marvel, delivering the authentic cheesy, salty, rich, and tangy flavors you crave. It masterfully crumbles like traditional feta, making it an indistinguishable addition to a Greek salad. Versatile and delicious, these dairy-free feta cubes can be spread on crackers or crumbled over vegan pizza, offering a divine plant-based experience.
Price per Serving
Instructions
- 1
Add the raw cashews (1 cup), firm tofu (8 ounces), water (0.25 cup), lemon juice (5 tbsp), distilled white vinegar (1 tbsp), nutritional yeast flakes (2 tbsp), salt (2.5 tsp), garlic powder (1 tsp) and onion powder (1 tsp) to the blender and blend. It will be thick. Set aside.
- 2
Prepare an 8x4 loaf pan by spraying it with [non-stick spray]. Set aside.
- 3
Add water (1 cup) and agar agar powder (1 tbsp) to a saucepan and bring to the boil stirring constantly. When it starts boiling, set a timer and let it boil (while you continue to stir) for 1 minute.
- 4
Moving very quickly, as the [agar agar powder] starts to set up fast, pour out the agar/water mix into the blender with the other ingredients and blend in quickly. Then, again very quickly, pour this out into your prepared loaf pan.
- 5
Smooth it down and then place into the fridge and leave it to set.
- 6
Once the feta cheese has set, loosen the sides with a [knife] and tip it out onto a [wooden board].
- 7
Cut it into slices and then cut the slices into cubes.
- 8
Place the cubes into a [bowl with a lid], add the dried oregano (0.5 tsp) and dried dill (0.5 tsp) (optional) and then put on the lid and rotate the bowl so that all the pieces of feta get evenly covered.
- 9
Now your vegan feta is ready to serve.
- 10
Keep it stored in the fridge and enjoy within about a week. It is also freezer friendly if you think you may not finish it within a week.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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