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.