WFPB healthy feta perfect for salads, pastas and pizzas
Ingredients
1 cup blanched slivered almonds (no skins) (I use the TJ brand)*
7 oz extra firm tofu
1/4 cup freshly-squeezed lemon juice
3 Tbs brine from a jar of olives
2 tsp white vinegar or rice vinegar
11/4 tsps sea salt
1/2 tsp onion powder
1/2 tsp garlic powder (I use the roasted garlic granules)
1/2 tsp dried oregano
2 tsps agar powder
Instructions
Soak almonds for 1 hour, then drain and pat dry
Add the almonds, tofu, lemon juice, brine, vinegar, 1 tsp salt, onion, powder, garlic powder and oregano to a food proceeor and process until creamy, about 1 min
Taste the mixture, and add more lemon or salt, if desired
Note: After the cheese is heated in the next step the flavors become more muted. So you want it to taste very tart and salty at this point. Run the processor again until the consistency is fluffy, creamy, and only slightly textured Add the agar powder, and pulse several times to incorporate
Transfer the mixture to a small sauce pan and cook over medium/low heat, stirring constantly until the cheese is steamy hot and thickened, about 3 or 4 min
Transfer the cheese to ramekins and smooth the top
Allow to cool on the countertop, then cover with plastic wrap and refrigerate until cold, 2 to 3 hours
The flavor develops and improves overnight
When ready to use, simply scoop individual servings straight from the ramekin/mold, or run a knife around the edge and turn the whole wheel of cheese onto a serving platter
Notes
Makes 3 ramekins
Store in an airtight container in the refrigerator for 5 to 7 days
It’s also freezes well if totally sealed from air. From frozen, transfer the feta to the refrigerator to thaw overnight before using
Adapted from and thanks to My Quiet Kitchen
*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.
Best Plant-Based Feta
WFPB healthy feta perfect for salads, pastas and pizzas
Ingredients
1 cup blanched slivered almonds (no skins) (I use the TJ brand)*
7 oz extra firm tofu
1/4 cup freshly-squeezed lemon juice
3 Tbs brine from a jar of olives
2 tsp white vinegar or rice vinegar
11/4 tsps sea salt
1/2 tsp onion powder
1/2 tsp garlic powder (I use the roasted garlic granules)
1/2 tsp dried oregano
2 tsps agar powder
Instructions
Soak almonds for 1 hour, then drain and pat dry
Add the almonds, tofu, lemon juice, brine, vinegar, 1 tsp salt, onion, powder, garlic powder and oregano to a food proceeor and process until creamy, about 1 min
Taste the mixture, and add more lemon or salt, if desired
Note: After the cheese is heated in the next step the flavors become more muted. So you want it to taste very tart and salty at this point. Run the processor again until the consistency is fluffy, creamy, and only slightly textured Add the agar powder, and pulse several times to incorporate
Transfer the mixture to a small sauce pan and cook over medium/low heat, stirring constantly until the cheese is steamy hot and thickened, about 3 or 4 min
Transfer the cheese to ramekins and smooth the top
Allow to cool on the countertop, then cover with plastic wrap and refrigerate until cold, 2 to 3 hours
The flavor develops and improves overnight
When ready to use, simply scoop individual servings straight from the ramekin/mold, or run a knife around the edge and turn the whole wheel of cheese onto a serving platter
Notes
Makes 3 ramekins
Store in an airtight container in the refrigerator for 5 to 7 days
It’s also freezes well if totally sealed from air. From frozen, transfer the feta to the refrigerator to thaw overnight before using
Adapted from and thanks to My Quiet Kitchen
*Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.