This recipe takes time, but it is so worth it! Who thought you could make sure realistic and flavorful feta cheese? This recipe is attributed to Zach Spuckler, The No Fuss Vegan at http://www.zachspuckler.com.
Vegan Feta Cheese
My recipes are usually a combination of ideas from a lot of sources with some of my own inspiration thrown in. This recipe is an exception - It is not mine and I will credit to the Author. It is so GOOD there is nothing I would change.
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Ingredients
- 1 Cup Raw almonds Soaked
- 3 T Fresh lemon juice
- 1 T Olive oil
- 2 t Dried basil
- 1 Clove Garlic
- 2 T Nutritional Yeast
- 1 t Salt
- 1/4 t Thyme
- Cheese cloth You need it!
Instructions
- Make sure you either soak the almonds for 2 to 3 hours, or place in a microwave safe dish with water and cook for 4 minutes. Set aside and let cool.
- Place all the ingredients into a food processor. Pulse a few times to start to break down the almonds and scrape the sides down. Blend until smooth - at least 5 minutes. This doesn't have to be totally smooth like the sour cream - a little texture is just fine.
- Remove the mixture from the food processor and place in 3 layers of cheese cloth. You will need to completely wrap the mixture, so cut enough to do that.
- Fold the cheese cloth around the mixture and start to twist the top and squeeze. You will start to see some liquid coming through the cheese cloth. Go slowly and scrape off any liquid. Keep squeezing until no more liquid is coming through.
- Use a rubber band to secure the top of the cheese cloth and place the ball into the fridge. I let the cheese rest over night.
- Take the cheese out of the fridge and carefully unwrap the cheese cloth. Place the ball on a parchment paper lined baking sheet and press down on the ball to form a disk. Don't flatten too much.
- Place the baking sheet in a 200 degree oven and bake for about 25 minutes. You want the cheese to just start turning brown and start to firm up. Don't over cook it or it will dry out.
- Remove from oven, let cool and it is ready to use!
Notes
NOTE: I use the feta for greek salads, hummus wraps, falafels and more!
