Vegan Feta

Vegan Feta

CategoriesGluten Free Recipes Post by

Malzemeler

  • 1 cup Raw Cashews (150g)
  • 8 ounces Firm Tofu (226g)
  • 1/4 cup Water (60ml)
  • 5 Tbsp Lemon Juice
  • 1 Tbsp Distilled White Vinegar
  • 2 Tbsp Nutritional Yeast
  • 2 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Water (240ml)
  • 1 Tbsp Agar Agar Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Dill

Instructions

  1. Add the raw cashews, firm tofu, ¼ cup water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender and blend. It will be thick. Set aside. 
  2. Prepare a loaf pan or square dish by spraying with non-stick spray. Set aside. 
  3. Add one cup of water and a tablespoon of agar agar powder 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 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 and dried dill (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.

Notes

  1. We did not soak the cashews first, but we are using a Vitamix. If you think your blender might struggle, then soak the cashews in hot water for 15 minutes. 
  2. This must be the agar agar powder and not the flakes. If you’re using the flakes you will need to use 3 times as much to get the same result. 
  3. This recipe makes around 22 ounces (623g) of vegan feta cheese. 
  4. Keep it in a sealed container in the fridge and it will stay fresh for around a week. It also freezes very well and can be frozen for up to 3 months.

BESLENME

Serving: 1Serve | Calories: 102kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 586mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

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