Vegan Feta Cheese
June 28, 2018
This vegan cheese recipe tastes close to conventional feta and is fantastic in Greek salads and other dishes. Store in brine for the best flavor.
Vegan Feta Cheese
This vegan cheese recipe tastes pretty close to conventional feta and is fantastic in Greek salads and other dishes. Store in the brine for the best flavor.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 (1 pound) block
- 2 cups blanched slivered almonds, soaked, rinsed, and drained (discard soaking liquid)
- 1 cup rejuvelac
- 1 teaspoon Celtic sea salt
- 2/3 cup cold filtered water
- 2 tablespoons agar powder
- 1/4 cup Celtic sea salt
- 3 cups filtered water
Throw the cheese ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Pour the mixture into a glass container and cover with a thin breathable cloth or plastic wrap. Let the mixture culture at room temperature for 12 to 24 hours.
After the culturing is complete, make the agar gel. Place the cold water and agar powder into a small saucepan. Let it soak for 5 minutes before bringing to a boil. Lower the heat and simmer, whisking often, for 5 to 8 minutes to activate the agar.
When the agar gel is ready, pour it into the cultured almond mixture, and whisk until combined well.
Line a small shallow rectangular glass dish with cheesecloth, and pour the "cheese" mixture into the cheesecloth and pour in evenly to create a block that looks similar to a block of conventional feta. Transfer this dish to the fridge and chill for 6 to 8 hours, until firm and set.
To prepare the brine, in a small saucepan, bring 3 cups of water to a boil, and dissolve the salt in the boiling water. Remove from the heat, and allow to cool. Transfer the brine to a large mason jar.
Remove the "cheese" from the dish, cut into square pieces, and place in the salty brine. Cover with a soft breathable cloth, and leave at room temperature for 8 hours.
Secure the lid of the mason jar, and transfer the "feta" to the fridge. It will keep in the fridge, covered, for up to 6 weeks.
Recipe from Vegan Cheese by Jules Aron. Copyright © 2017. Published with permission from Countryman Press. All rights reserved.
Photo by Trent Lanz and styling by Alicia Buszczak