Andy Montoya
Vegan feta cheese is a versatile alternative to the traditional Greek cheese, which is made from sheep or goat's milk. Vegan feta can be made in two ways: soft and spreadable or firm and crumbly. It can be made from tofu, cashews, or almonds, and is seasoned with olive brine, vinegar, lemon juice, and savoury seasonings.
| Characteristics | Values |
|---|---|
| Main ingredient | Tofu or cashews |
| Other ingredients | Blanched almonds, refined coconut oil, lemon juice, white miso paste, green olive brine, oregano, salt, olive brine, vinegar, agar agar powder |
| Texture | Soft and spreadable or firm and crumbly |
| Storage | In a sealed container in the fridge for 5 to 7 days |
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What You'll Learn
Tofu
When making vegan feta cheese with tofu, it is important to press and drain the tofu to remove excess moisture. This helps to create a firmer texture that can be crumbled or cubed. The tofu is then typically marinated in a mixture of olive oil, herbs, and seasonings to add flavour and create the desired salty, tangy taste of feta cheese.
Some recipes may also blend the tofu with other ingredients such as cashews or almonds to create a smoother, creamier texture. This can be achieved by soaking the cashews or almonds in water and then blending them with the tofu until a smooth consistency is achieved.
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Cashews
To make cashew-based vegan feta cheese, start by soaking the cashews in hot water. Drain, then add them and the rest of the ingredients (except the agar agar powder) to a blender. The key ingredient, agar agar powder, is the secret to this tangy feta holding its shape and texture.
For seasoning, lemon juice adds a fresh sharpness, while white miso paste adds an aged umami taste. Green olive brine adds a salty tanginess, and oregano and salt can also be added.
Cashew-based vegan feta cheese can be made in two ways: soft and spreadable, or firm and crumbly. The soft version melts well into hot pasta, while the baked, firm version can be crumbled or cubed into pasta dishes or pasta salads. It can also be melted into mashed potato or spread on toast with apricot jam.
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Coconut oil
Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. One method of producing it from fresh meat involves wet-milling or drying the residue, and using a screw press to extract the oil. Another method is to grate and dry the fresh meat to a moisture content of 10-12%, then use a manual press to extract the oil. Coconut milk can also be used to produce VCO by grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36-48 hours, the oil removed, and the cream heated to remove any remaining oil.
Refined, bleached, and deodorized (RBD) oil is usually made from copra and dried coconut kernels, which are pressed in a heated hydraulic press to extract the oil. This yields practically all the oil present, amounting to more than 60% of the dry weight of the coconut. This crude coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering. Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases on diluted coconut paste.
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Lemon juice
The addition of lemon juice to the vegan feta cheese recipe contributes to its freshness and sharpness. It provides a bright, tangy note that balances the richness of the cashew cream and the savoury seasonings. The juice also helps to enhance the overall flavour profile, creating a more complex and satisfying taste experience.
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Olive brine
Vegan feta cheese is made with a cashew cream base, seasoned with olive brine, vinegar, lemon juice, and savoury seasonings. Raw cashews make the cheese smooth, rich, and creamy, while blanched almonds add a crumbly texture. The nuts are blended until smooth with refined coconut oil, which becomes solid when chilled, helping the cheese to firm up and become sliceable and crumbly.
Vegan feta cheese is versatile and can be made in two ways: soft and spreadable or firm and crumbly. The soft version melts well into hot pasta, while the baked, firm version can be crumbled or cubed into pasta dishes or pasta salads. It can also be melted into mashed potato or spread on toast.
Vegan feta cheese will keep in a sealed container in the fridge for 5 to 7 days. The firmer, baked version can be cubed, covered in olive oil and herbs, and stored in the fridge for up to 7 days.
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Frequently asked questions
Vegan feta cheese is usually made from tofu or cashews. It can also be made with blanched almonds and refined coconut oil, which firms up the cheese when chilled.
Vegan feta cheese can be made to be soft and spreadable or firm and crumbly.
Vegan feta cheese will keep in a sealed container in the fridge for 5-7 days.
Vegan feta cheese is versatile and can be eaten with pasta, potatoes, or on toast.
