Feta cheese the almond way

This is one of my favorite vegan cheese recipes. Truth is I love a traditional Greek salad – even as a main dish during summer days – so I had to come up with a vegan feta cheese to recreate my favorite salad dish. Depending on the time you bake it, this will be either soft – like cream cheese – or firm – like we want it here. When you are ready to serve it pour a little bit of olive oil and oregano on top to get that extra Greek flavor 🙂

veganfeta1  Ingredients

  • 2 cups whole blanched almonds
  • ¼ cup lemon juice
  • 2 Tbsp Olive oil
  • 1 clove garlic, peeled
  • 1 1/2 tsp. salt
  • 1  tsp oregano



Soak and drain the almonds. In a food processor add the almonds, lemon juice, olive oil, garlic, salt, and ½ cup cold water. Blend for 5 minutes until smooth. Add more water if needed. Place a large strainer over bowl, line with a thick cheesecloth and transfer the almond mixture into the cheesecloth. Twist the edges of the cheesecloth around the almond cheese and squeeze tied to help extract moisture. Refrigerate overnight and discard excess liquid. Preheat oven to 200 C/400 F. Unwrap the almond cheese from he cheesecloth, transfer it to a baking dish and bake doe 15-20 minutes until its top is slightly firm. Let it cool before refrigerating.


veganfeta6 vegafeta4


football snacks – tofu and metly cheesy bites

Unfortunately I didn’t manage to make it through the whole Vegan MoFo. Between work, general house cleaning for the winter, finishing my field study project for my Master’s degree, doing forum updates from the Guns N’ Roses US tour concerts, moving to a different office and more,  I only made it to day 21. Although I had things to blog about all the days, I didn’t have time to post every day 😦 Hopefully I will do better next year 🙂

On another note, we recently discovered that we can watch ESPN America on our TV here in Greece and now Sean and I enjoy long football games every Sunday. Last Sunday we actually watched 4 games. And we had tones of beers. And snacks. Vegan Snacks! Some were classic like pitas & hummus and chips & salsa, but we also enjoyed these fantastic baked tofu bites and cheesy bites. They were absolutely amazing snacks to enjoy with beer and football, especially with a bit of hot sauce on the side.

baked tofu bites

Back to blogging about food, for the tofu bites, I marinated the tofu for almost 48 hours, just because I couldn’t decide what I wanted to make with it. Again for this recipe I used fresh homemade tofu, but any kind of firm tofu will do the job.

For the cheesy bites, I used my favorite vegan cheese, viofast with herbs (oregano and thyme), but again, your favorite block of vegan cheese will do the job.

cheesy bites

For the tofu bites

1 block of firm tofu, cubed
1/4 cup of water
1/4 cup of soy sauce
2 Tbsp olive oil
1 Tbsp liquid smoke
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp oregano
several pinches of fresh black pepper

Press the tofu really good. Blend all the other ingredients for few seconds and then marinate the tofu over night.

To make the tofu bites place in zip log bag 1/2 cup breadcrumbs, 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme and shake well. Add the marinated tofu and shake so all the tofu cubes will be evenly coated. Transfer to a baking dish and bake in preheated oven at 400F/200C for about 30 minutes, until golden brown.

For the cheesy bites

4 ounces/100 grams of your favorite vegan cheese (block not shredded)
1/3 cup all purpose flour
2 Tbs soy sauce
1/3 cup soy milk
1/3 cup breadcrumbs
1 tsp oregano
1 tsp thyme
1/2 tsp fresh black pepper

Cut the cheese in sticks or bites. Mix the flour with the soy milk and soy sauce. In a zip log bag place the breadcrumbs, oregano, thyme and pepper. Dip the cheesy bites in the flour mixture and then transfer to the zip log bag. Shake well until all cheesy bites are fully coated. Transfer to a baking sheet and bake in preheated oven at 400F/200C for about 15minutes, until golden brown. Let them cool down in room temperature for 5 minutes (so you won’t burn your tongue) and then serve while they are still melt-y

cheesy bites and hot sauce - yum

french onion soup

French onion soup – gone vegan. This is something I always wanted to make, as french onion soup was one of the very few soups I often had cravings for before going vegan.  Having finally found the perfect vegan cheese (Viofast with herbs) and getting inspired from a recipe I saw on Olives for Dinner – which by the way is one of my favorite blogs to read – I thought to give it try.

4 large Vidalia onions
3 TS  vegan margarine and 2 TS olive oil
1 TS flour
1 ts salt
1/2 cup cooking wine
5 cups vegetable stock (homemade is better)
1 TS vegetable bouillon cube
few springs of fresh thyme
2 slices of bread
1/3 cup vegan cheese, shredded

french onion soup gone vegan

Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes. Add a bit more salt, increase the heat to medium and cook for 30 more minutes until the onions have a nice light brown caramelized color. Add the flour and mix well. Add the wine and the thyme. Slowly add the vegetable stock and the vegetable boullion cube. Simmer for 10-15 minutes. Transfer the soup into small pots suitable for oven usage. Toast the bread and place it on top of the soup. Sprinkle with vegan cheese and place in preheated over (200 C / 400 F) for about 5 minutes until the cheese melts. Sprinkle with fresh ground black pepper. Enjoy!

festive wine cheeze with blueberries

Oh yes I did go there! I wanted to make a fancy wine appetizer for the holidays. Wine goes nice with cheese. Holidays go nice with savory fruits! and while I was walking in my local market I saw a british cheese filled with blueberries.

I admit it that I got very jealous and I wanted to recreate it and make it vegan. I don’t know how this cheese is called but who cares??? I don’t know how it tastes anyway. So what you see here is probably something that only looks like that british cheese and tastes nothing like it. Or maybe it does…. If anyone knows for which cheese I am talking about just drop me a message. To make this I changed a little bit the monterey jack cheez from the Ultimate Uncheese cookbook. I replaced the tahini with salty cashew butter and I added half cup of blueberries. I only had frozen blueberries which I thawed before adding them to my mixture.

festive wine cheeze with blueberries
festive wine cheeze with blueberries


1 1/2 cup of water
1 1/2 tsp agar agar powder
1/2 cup chopped raw cashews
1/4 cup nutritional yeast flakes
1/4 cup fresh lemon juice
2 TS salty cashews butter
2 ts onion powder
1 ts salt
1/2 ts dry mustard
1/4 ts garlic powder
1/2 cup blueberries

Lightly oil a glass container and set aside. Combine the water and agar powder in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often until the agar is all dissolved (5 to 10 minutes). Transfer to a blender and add the rest of the ingredients except the blueberries. Process several times until completely smooth. Pour in the glass container, add the blueberries and mix well with a fork. Put it in the refrigerator uncovered until it cools. When completely cool, cover it and chill overnight. To serve turn out of the container and slice .