Hey fellow food adventurers! Chef Veggie Delight here, and today, we're diving into the delicious world of homemade vegan feta! Yes, you heard that right – creamy, salty, and utterly divine feta, without a single dairy product in sight. I know, I know, it sounds like magic, but trust me, it’s easier than you think!
From Craving to Creating
Once upon a time, when I was living in the heart of Greece (land of feta!), I ate it with everything. When I switched to a plant-based diet I thought those days were over. But fear not! My journey led me to this simple nut-based vegan feta, and let me tell you, it's a game-changer! It brings that essential salty, creamy element to dishes, and it’s surprisingly simple to whip up.
While there are vegan feta options available in stores, some are not great for baking and are often loaded with coconut oil, which doesn't always give the best results in hot dishes. That’s why this whole-food version is a champion.
The Secret Ingredients
Let's talk about the stars of the show:
- Flaked Almonds: These are a must! Flaked almonds blend smoothly without needing extra moisture, giving us the perfect texture. Forget almond flour – it just doesn't cut it!
- Lemon Juice: This gives that signature tang we all love. Two tablespoons are just the right amount.
- Salt: Don't be shy with the salt; it's what makes feta, feta! Of course, adjust to your taste buds.
- Garlic, Nutritional Yeast, and Miso: These are our flavour boosters. Traditional feta gets its flavour from bacterial magic, but we need a little help. These ingredients bring a cheesy depth that will have you hooked. A small amount of white miso paste adds another layer of flavour but be warned it can make your feta a bit yellow.
- Tapioca Starch: A little thickener is your friend if you want a cheese that holds its shape in cooking, but it's not compulsory.
- Agar Agar: For an extra-firm feta, a touch of agar agar powder is the way to go.
Let's Get Cooking!
Here’s how we turn simple ingredients into our very own vegan feta:
- Soak the Almonds: Soak flaked almonds in cold water for 4-8 hours, or 30 minutes in boiling water, then drain.
- Bloom the Agar (if using): Sprinkle the agar powder into 60 ml of water and let it sit for about 10 mins.
- Blend: Toss your drained almonds, lemon juice, salt, garlic, nutritional yeast, and optional miso paste into a small blender (I use a Ninja). Add 60ml water or plant milk and blend well. If needed use a spatula to move the mixture to the blades.
- Activate the Agar If using it bring it to a simmer until it becomes gelatinous. This is a quick process.
- Add Thickener: Add either tapioca starch or activated agar to the mixture and blend to combine.
- Set the Cheese: Line a mould with holes (like a tofu press) with muslin cloth and pour in the mixture. Refrigerate for 4 hours to set.
- Bake: Gently flip the soft cheese onto baking paper, wrap it all up, and bake at 130°C (265°F) for about 45 minutes. The longer it bakes, the firmer it gets. Cool it completely, then chill in the fridge to firm up.
Serving Suggestions
Once your vegan feta is ready, use it anywhere you'd use regular feta:
- Crumble it over salads for a salty, creamy kick.
- Add it to pasta dishes for a flavour boost.
- Use it as a topping on homemade pizzas.
Final Thoughts
There you have it – a simple, healthy, and delicious vegan feta recipe that’s sure to become a staple in your kitchen. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a must-try. So, go ahead, make some feta, get creative with your cooking and get ready to impress!
Happy cooking!
Don't forget to tag me on Instagram with #LazyCatKitchen @lazycatkitchen if you make this recipe. I love to see your creations!