Name: Vegan Feta Cheese
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 500 servings
Ingredients: 350 grams) extra firm tofu (, no need to press); 120 ml) melted refined coconut oil (measured after melting) (, it MUST be refined and not unrefined or virgin); 45 ml) freshly squeezed lemon juice; 30 ml) apple cider vinegar; 1 tablespoon nutritional yeast; 1 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.25 teaspoon dried dill (, please note the finished feta does not taste of dill at all - Strangely, it helps the feta flavour. ); 2 teaspoons kosher salt ((not table salt))

Instructions

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1

Add all of the ingredients to a food processor, starting off with only half of the kosher salt (2 teaspoons). Blend until smooth, then taste and add more [kosher salt] as needed. Blend to incorporate after each addition. The feta should be quite salty; kosher salt (2 teaspoons) is recommended.
2

Serve directly from the food processor for a soft, creamy feta, or transfer to a container, cover, and refrigerate for a few hours for a firmer, spreadable consistency. For easy removal from the container, line it with cling wrap.
3

For a firm, cube-able feta, once the mixture is processed, line a small oven-proof pan (a loaf pan works well) with baking parchment. Spoon the mixture into the dish, ensuring it is 1 to 2 inches deep, and press down evenly. Refrigerate for at least 2 hours (or overnight). Preheat oven to 400°F (200°C). Once preheated, remove the feta from the fridge and bake uncovered for mins (35). Remove from the oven; it will be puffy and soft, but will firm up as it cools. Allow to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling. OPTIONAL: The firmer, baked version can be cubed, placed in a jar, and marinated in [extra virgin olive oil] with [herbs] for enhanced flavor.