VEGAN FETA CHEESE | DARYL
This is the most morish, nutty and tangy block of vegan ‘feta’ out there!
It’s perfect for your favourite salad, wrap or veggie bake. It’s super simple and stores well when refrigerated for up to a week. It’s also extremely nutritious containing 3 different nuts and seeds making this ‘cheese’ a powerhouse of healthy fats and fibre amongst of nutritional benefits.
TOTAL COOKING TIME: 60 mins
1/3 cup almonds
1/3 cup sunflower seeds
1/3 cup cashews
2 tbsp white wine vinegar
1 tsp whole grain mustard
½ lemon juice / 2 tbsp
¼ lemon zest
3 tbsp olive oil
1.5 tsp salt and pepper
thyme or rosemary
Soak the nuts and seeds over night or min 1 hour in hot water
Preheat the oven to 180C
Drain and rinse the nuts and seeds then blend them in a high-speed blender with all the ingredients until desired consistency. You might want creamy or textured – this is up to you.
Mix in the herbs with a spoon
Place in a small baking dish with baking paper or shape the mixture into a square shape in the centre of an oiled larger casserole dish.
The mixture should be no thicker than 5cm or thinner than 4cm as it won’t cook or will dry out.
Top with herbs
Bake for 30 – 40 minutes or until golden on top
Use a spatula to remove, allow to cool for 25 minutes then slice into cubes or crumble over a salad or wrap
GF | RSF | DF | VEGAN