), Published: Jul 20, 2019 Modified: Aug 14, 2019 by Alison Andrews This post may contain affiliate links. It doesn't matter if the cheese doesn't fill the container. You cannot use virgin or unrefined coconut oil. Give one of these popular vegan recipes a try! Love those creme eggs. Thank you for sharing!! The vital feta/tomato recipe works really well with the unbaked version of this cheese. It’s best for vegans, especially those with nut or gluten allergies, vegetarians or dairy-free eaters. Not because it’s a salad - we’ve made some wicked ones - but because of the arugula. I have all of the ingredients on hand, but my tofu is frozen solid. Once the feta cheese has set, loosen the sides with a knife and tip it out onto a wooden board. Thank you! Please help mine didn’t come out harder after I baked and refrigerated overnight. For more make-ahead salads….. be sure to visit this post: Make-Ahead Vegan Salads! This cheese is approximately 191 cals per 50 grams. If you think your blender might struggle, then soak the cashews in boiling water for 5-10 minutes. A square or rectangular shaped pan/dish is best if you want to be able to cut perfect cubes once it's ready. If you’re using the flakes you may need up to 3 times as much to get the same result. Required fields are marked *. *We did not soak the cashews first, but we are using a Vitamix. For the bits of bacon, I will use a chopped dried tomato. Are you using dried dill seed or leaves? The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This recipe is amazing! Perfectly tender, flavor-packed green bean salad prepared Greek style with a zesty lemon dressing, feta, and chopped olives. LOVE! I love that you're enjoying it so much! I make a double batch and keep the extra in my freezer until it's needed. Rude or insulting comments will not be accepted. Also so good straight from the blender- kudos! And you melted the coconut oil before adding it? Did you make any changes at all? Please do us a favor and rate the recipe as well as this really helps us! Comment Policy: Your feedback is really appreciated! However I would like to attempt a vegan version for some friends and would like to know if there is a substitute for nutritional yeast that will not alter the taste or texture of your vegan feta cheese. The Best Vegan Mac and Cheese (Classic, Baked), Vegan Feta (Tastes just like the ‘Real’ Thing!). I used it to make a spanakopita, so the setting factor wasn't an issue. Vegan Feta Cheese is super simple to make but please take note of the different directions depending on whether you want smooth and creamy results, or firm and crumbly results. Easy Vegan Breakfast Hash with Veggies and Beans. Smash it up on a cracker or crumble it over pizza. How to serve Oh, I also will add that I accidentally used a tsp of garlic powder instead of 1/2 tsp. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Sign up to our email list while you’re here and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes. It will be thick. This does not taste like real feta. Those few modifications made a difference. Green bean cooking technique adapted from The Complete America’s Test Kitchen TV Show Cookbook. It's such a unique product. And please, do not miss my recommendation for melting the soft version of this feta into freshly cooked and drained pasta. Sylvia . Freezing does change the consistency of tofu, and I wonder if that would affect the recipe. Maybe reduce the time a bit? Cheesy; Salty; Savory; I totally respect people who get all science-y and make real vegan cheese by growing cultures and all that but it's not for me. You should try my new ricotta recipe next. Would this work in the baked feta & tomato casserole with pasta that recently went viral? Vegan Greek Salad with Oil-Free Dressing and Tofu Feta Easy Pico de Gallo Vegan German Potato Salad Vegan Coney Island Hot Dogs Vegan BBQ : The Best Vegan Pulled Pork Yet BBQ Tempeh Vegan Ribs. Thank you!!! Thnk you. It is essential in this recipe. So if you're looking for a convenient, cheap, no fuss vegan substitute for feta cheese, that as an added bonus just happens to be loaded up with vegan protein, low carb and completely nut-free, you know what? Vegan Feta Cheese that is creamy, crumbly if you want it to be, or spreadable if you don't. It’s simple, tasty, vegan and really healthy! In its soft state, it is amazing in my Vegan Spanakopita, or spread on crackers or even melted into pasta. It is also freezer friendly if you think you may not finish it within a week. For an authentic feta flavour, it is very important to not alter the ingredients or their quantities at all (except for the salt). Allow to cool, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling. And what's with all of the vegan tofu feta cheese recipes that are literally just cubes of tofu marinaded in oil? How wonderful to have cheese and crackers as a snack again and use my cute cheese knives that have been sitting unused for 5+ years. And I'm pleased to say that it turned out great. With each bite I get a fore-taste of tofu but it is gone by the end of the bite, and not on the next one. If it's not really like the non-vegan version, then it's not making it to the blog. And the mouthfeel is different and not as good. You just need the cheese to be between 1 and 2 inches deep once it's in there. Blend it all up until smooth then taste and add more salt as needed. Add the raw cashews, firm tofu, 1/4 cup water, lemon juice, white vinegar, nutritional yeast, salt, garlic powder and onion powder to the blender and blend. It’s incredibly easy to make and it tastes authentic. When ready to serve, pour the dressing over the salad and toss lightly to combine. It is also freezer friendly. The baked, firmer version of this Vegan Feta Cheese, will keep in a sealed container in the fridge also for about 5 to 7 days. So buy it if you can, but if not, just omit it. I took it out of the fridge last night and removed the parchment paper and separated c. oil. Keep it stored in the fridge and enjoy within about a week. Required fields are marked *. since switching from being vegetarian to vegan, dairy free cheese has definitely been a hit or miss for me. If you have problems finding vegan Worcestershire sauce, you could replace it with soy sauce or tamari. I'll make that clearer in the recipe. No, I followed the recipe to a T. I used a Pyrex dish that the "mold" in formed it in was as smaller than, so I think that may have been the problem. There really is no substitute for nutritional yeast. Hungry for more? I just got your cookbook to try from the library and am planning to make the meatloaf this week. Here's hoping some knowledgeable person can help. Firm tofu creates the perfect texture. Every one plays an important role and the recipe will not be at its best if you change them. I only have apple cider vinegar at the moment. GET 5 SECRETS THAT WILL TRANSFORM YOUR VEGAN COOKING! It just goes kind of grainy and weird if you process it up. its amazing!! This vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a colorful and tasty side dish. Serve it in a Greek Salad or crumbled on top of any salad. Here’s some of the awesome vegan cheese recipes we’ve done. Serve it in a Greek Salad or crumbled on top of any salad. 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