Plant-Based Feta
Cooking Time
Prep Time
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According to legend, Zeus, the supreme god of Greek mythology, transformed himself into a magnificent white bull to seduce and abduct Princess Europa. Inspired by this divine metamorphosis, our plant-based feta embodies the fusion of the bull’s mythical strength with the gentleness of Mediterranean flavors. This recipe is thus part of our “Anima Tauri” collection, which explores the importance and symbolism of the bull in various mythologies.
Our plant-based feta combines firm tofu and cashews to create a soft and creamy texture, enriched with flavors enhanced by the addition of lemon juice, apple cider vinegar, and spices. Agar-agar plays a crucial role in providing the necessary firmness. During preparation, it is essential to work quickly once the agar-agar is heated, as it starts to set as soon as it cools. This step is crucial in achieving the perfect consistency.
The use of herbs is a flexible and customizable aspect of the recipe. You can choose to incorporate them directly into the mixture before refrigeration, which infuses their flavor throughout the feta, or sprinkle them on the cheese before serving for a touch of freshness and visual appeal. The choice of herbs is entirely up to your personal taste. Oregano, thyme, basil, dill, or chives each herb brings its own characteristic note.
This plant-based feta can be enjoyed on its own, for example as an appetizer, but above all, it can also be used in a multitude of recipes, including our Spanakotyropita, a Greek-origin dish that is also part of the “Anima Tauri” collection. Whether used in salads, sandwiches, or as a side, this plant-based feta is a celebration of flavors and creativity, combining tradition and culinary innovation.
Plant-Based Feta
Ingredients
- 225 g of firm tofu
- 150 g of cashews (soaked in boiling water for 15 minutes)
- 50 ml of water (for the blender)
- 240 ml of water (for the agar-agar)
- 3 tablespoons of lemon juice
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 tablespoon of agar-agar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of nutritional yeast
- Herbs of your choice: oregano thyme, basil, dill, chives, etc. (finely chopped, optional)
Instructions
- Soaking the cashews: Put the cashews in a bowl and pour boiling water over them. Let them soak for 15 minutes, then drain and rinse.
- Preparing the mold: Line a mold or container with plastic wrap.
- Blending: In a blender, blend the tofu, cashews, 50 ml of water, lemon juice, apple cider vinegar, olive oil, salt, garlic powder, onion powder, and nutritional yeast until smooth.
- Preparing the agar-agar: In a saucepan, combine 240 ml of water and the agar-agar. Bring to a boil, then reduce heat and maintain a light boil for 1 minute, stirring constantly.
- Combining with agar-agar: Immediately add the agar-agar mixture to the blend in the blender. Mix quickly until everything is well combined.
- Pouring the mixture: Immediately pour the mixture into the prepared mold. Smooth the top if necessary.
- Refrigeration: Let it cool to room temperature, then place in the refrigerator for at least 4 hours, or overnight, to firm up the feta.
- Serving: Once firm, unmold the vegan feta. It can be cut into cubes or slices and used in salads, sandwiches, or as a cheese to enjoy. Sprinkle with freshly chopped herbs of your choice before serving for an additional taste.
A recipe proposed by Maison Marmite
