Feta is for sure one of my favorite cheese in the summer: you can crumble it as topping for your salad or even spread it on the bread.
This is my first attempt to try the vegan version by the great Skye Michael Conroy. Though I am still not completely happy with the consistence (it's a bit soft then expected), I completely love its flavor. So I think I will try new adjustments in the future.
Ingredients:
- 200 gr firm Tofu
- 2 tsp fresh lemon juice
- 1 tsp apple vinegar
- 1 + 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 cup melted organic refined coconut oil
- 1 tsp dry Thyme
- 1 tsp dry Oregano
Instructions:
STEP 1: Drain and press the tofu until there is no more liquid
STEP 2: blend all the ingredients except the herbs
STEP 3: pour the mixture in a container and add the herbs.
Let it set in the fridge for at least 8 hours.
°°°
Info & Credits
This recipe is taken by Skye Michael Conroy's "The Non-Dairy Evolution Cookbook"
Music: "underwater bubbles moving" by ウィム