Plant-Based Feta
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
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.
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A recipe proposed by Maison Marmite