Feta Cheese
Crumbly or Spreadable Feta Cheese
Adapted from A Virtual Vegan: Crumbly or Spreadable Feta Chese.
Ingredients
| Amount |
Ingredient |
| 350 g / 12 oz |
extra firm or drained firm tofu, no need to press |
| 120 ml / ½ cup |
refined coconut oil, melted |
| 45 ml / 3 Tbsp |
lemon juice |
| 30 ml / 2 Tbsp |
apple cider vinegar |
| 1 Tbsp |
nutritional yeast |
| 1 tsp |
onion powder |
| ½ tsp |
garlic powder |
| ¼ tsp |
dried dill |
| 1 tsp |
salt, plus more for adjusting the saltiness |
Notes:
- Use refined coconut oil, unrefined or virgin coconut oil will add a coconut flavor to the feta.
- The dried dill imparts a “feta flavor,” there is no dill taste in the finished feta.
Instructions
- Add all of the ingredients to a food processor or high-powered blender, a food processor makes it easier extract the finished feta.
- Blend it all up until smooth then taste and add more salt as needed.
- Blend to incorporate it after each addition of salt. Remember that this is feta so it should have quite a salty edge. I like to use a full 2 teaspoons in mine.
FOR SOFT SPREADABLE VEGAN FETA (THAT WILL ALSO MELT):
- Serve straight from the blender, or pack into a container and refrigerate for a few hours for a firmer, spreadable cheese. If you want to be able to turn it out for use on a cheese board, line the container with cling-wrap so that you can easily remove it once it’s set.
FOR FIRM, CUBE-ABLE & CRUMBLY VEGAN FETA:
- Line an oven proof pan/dish with baking parchment. A square or rectangular shaped pan/dish is best if you want to be able to cut perfect cubes once it’s ready. A loaf pan will work well. It doesn’t matter if the cheese doesn’t fill the container. You just need the cheese to be between 1 and 2 inches deep once it’s in there.
- Spoon the cheese from the food processor into the oven proof dish and push it down well and evenly. Refrigerate for at least 2 hours (or overnight is fine). This step is important. If you don’t refrigerate before baking, the coconut oil can separate a little on the bottom while cooking.
- Preheat oven to 400°F (200 °C) and once at temperature, remove the cheese from the fridge and bake uncovered for 35 minutes.
- Remove from the oven. It will be puffy, a bit soft and bubbly but will set again as it cools. Allow to cool, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling.
Simple Tofu Feta
EdgyVeg: Tofu Feta Cheese