I hinted at this creation over on my Instagram and on Facebook a good few weeks ago now, but I’ve only just got round to posting it...crazy!
This is another spin off from the coconut cream creationsbut this one is a totally unique concept and I love it!
Vegan feta cheese ...oh yeah!
When I transitioned to a plant based diet I found there were actually very few things I missed. Meat ...not fussed, dairy...no problem, cheese...even cheese wasn’t a particularly tricky one for me other than a bit of feta.
Mmmm, I always loved creamy cubes of feta with caramelised onions on a crisp bruschetta!
Whilst this is not exactly the same, as it doesn’t have the same level of melt in your mouth creaminess, it does have a lovely delicate, slightly crumbly and tart creamy flavour and texture. As long as you are not expecting it to be a direct replica of feta cheese then I am pretty sure you will love it. I tossed a few cubes into a Greek style salad and it was perfect! It is best used in combination with other things as it seems more ‘realistic’ that way. Nibbling on a chunk on its own didn’t really do it for me...but then again I never ate real feta cheese that way either.
This recipe made me super smiley in it's simplicity and yumminess, so I’d love to know what you think!
Recipe: Vegan feta cheese
- ½ cup soy yoghurt (other yoghurts would probably work well)
- 2 tbs fine coconut flour
- 1 tsp lemon juice
- 1/2 tsp dried Italian herbs (to taste)
Combine all ingredients in a small bowl and stir together well.
Spoon mixture into a parchment lined mini loaf pan or similar dish (approx 10x10 cm or equivalent) and spread the top as smoothly as possible. Place pan in the freezer until the ‘feta’ is almost solid.
Remove from the pan and slice the almost frozen block into cubes. Continue to freeze in their cube form until ready to consume. Allow a few minutes to defrost prior to eating.