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 flavorĀ šŸ™‚

veganfeta1Ā Ā Ingredients

  • 2 cups whole blanched almonds
  • Ā¼ cup lemon juice
  • 2 Tbsp Olive oil
  • 1 clove garlic, peeled
  • 1 1/2 tsp. salt
  • 1 Ā tspĀ oregano

veganfeta2

veganfeta3

Soak and drain the almonds. In a food processor add the almonds, lemon juice, olive oil, garlic, salt, and Ā½ 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.

veganfeta5

veganfeta6Ā vegafeta4

Advertisements

vegan greek salad

I know it’s weird, but one of the things I mostly miss since I became vegan, is our traditional Greek (horiatiki) salad. It is served pretty much everywhere. Of course I can always get it without the feta cheese but oh well… one of the things that Greeks are most famous for, is the feta cheese. So this salad is not the same without it. I’ve been trying to recreate the taste of the feta cheese in various ways. The most successful vegan feta I made so far is a version of an almond cheese which I will be posting soon. But while marinating some tofu for a totally different use I ended up with this delicious tofu feta like.

vegan Greek salad

Ingredients

for the tofu feta
1 cup tofu, cubed, pressed, drained
1 TS white miso paste
1 cup water
1/4 olive oil
1 TS oregano
1 TS lemon juice

for the salad
1 large tomato (not very ripe)
1 medium cucumber
1 medium red onion
1 green pepper (bell pepper will do)
1/3 cup olives
1 TS capers
3 TS olive oil
pinch of salt
1/2 ts oregano

To make the tofu feta, mix all the ingredients in a bowl and let the tofu marinate in the fridge overnight. To assemble the salad, cut the tomato in moon halfs, slice the cucumber, the onion and the pepper. Place them in a salad bowl, add the tofu feta cubes, the olives and the capers, top with the olive oil and season with salt and oregano.