Creamy Vegan Feta
This creamy vegan feta has become a household staple of ours. It’s salty, with a little bit of umami funkiness, but otherwise is mild and versatile, so we’ve been putting it on everything. Our favorite way to eat it is crumbled on top of a bowl of black beans and tempeh bacon with some green chili salsa or hot sauce for breakfast. We’ve also crumbled it on top of the Vegan Mexican Street Corn Quinoa I posted earlier in the month, and even a watermelon salad.
We’ve been going through a batch every two weeks; it lasts well for at least this long in the refrigerator.
MEXICAN STREET CORN QUINOA
BLACK BEAN AND TEMPEH BACON BREAKFAST BOWL
As it suggests in the name, this cheese is very soft and creamy. There is enough dryness and firmness straight out of the refrigerator that it can be crumbled, but it is not super dry and firm like a pre-crumbled feta you might buy at the store. Because there is coconut oil in the recipe, it is firm and sliceable when cold, but will melt on warm food.
While there are a few unique ingredients, this recipe is really easy to make. All you need is a food processor and some patience while it refrigerates. The recipe doesn’t require much of the unique ingredients (agar agar and white miso paste), so once you buy them, you’ll be able to make this recipe many times.
Agar agar powder is a coagulating agent, often used as a vegan gelatin replacement, made from seaweed (don’t worry, it has no flavor).
Miso is a fermented soy bean paste with a very salty and ‘funky’ umami flavor which helps give this cheese more depth of flavor. Be sure to confirm that your miso does not have any fish sauce, fish paste, etc. added to it.
the recipe
Creamy Vegan Feta
Ingredients
Instructions
- Drain the block of tofu and wrap in a kitchen towel. Press firmly on all sides of the tofu to extract as much water as possible. Ideally, place something heavy on top of the block of tofu wrapped in the towel and leave for 30+ minutes.
- Add the pressed tofu and remaining ingredients to a food processor and blend until smooth.
- Pour the mixture into a saucepan and heat on medium until it just starts to simmer, stirring and scraping down the sides frequently. Remove from heat and pour into a heat-resistant, flat bottomed dish. I use rectangular ~8"x10" glass dish with a lid.
- Refrigerate over night.
