• Austin's Vegan Feta Cheese

     

    Ingredients for cheese

    • 1 cup raw almonds, soaked for 6 hours and drained
    • 1 cup  soy yogurt or plant-based yogurt made from almond milk or soy milk
    • 1 1/2 tsp salt
    • 3/4 cup water
    • 2 tbsp agar agar in powder
    • 4 tbsp rice flour

    Directions for cheese

    1. Peel the almonds. If you leave them for a few minutes in hot water, they are peeled much easier. Alternatively, choose blanched almonds, soak them and use them directly.
    2. Pour the almonds, salt and vegan yogurt in the food processer and process them at medium speed at first and then at a high speed until almonds are fully blended. You’ll need to help with a spatula to clean the blender walls of the mixture.
    3. Transfer the mixture to a clean bowl, cover and leave in a warm place for at least 24 hours or longer, the more it sets the stronger the fermentation will be. 
    4. The next day mix the rice flour well with the almond mixture and set it aside.
    5. In a saucepan, add the water and the agar agar and stir until it dissolves. Simmer over high heat and when it comes to a boil lower the heat, add the almond mixture and stir for about 10-15 minutes until the mixture thickens and comes to a boil.
    6. Line a square bowl with a plastic wrap suitable for foods and transfer the cheese mixture into the bowl. Cover the surface with more wrap or baking paper and leave it cool for a few hours.
    7. Turn the cheese out of the bowl. Cut into quarters. 

    Salt Brine

    Ingredients

    • ½ cup salt
    • 2 cups water

    Directions:

    1. In a saucepan  add water and salt over medium heat until salt is dissolved. Let cool completely.
    2. In a bowl add the quarters of cheese and cover in the salt water, place a small plate onto to keep cheese submerged. Let stand 24 hours. 
    3. Remove from brine and cut into 1” x 1” cubes.  You can eat now or for fuller flavor, store in an oil herb marinate. (see below)

    Oil Herb Marinate

    Ingredients

    • 1 cup olive oil
    • 1 cup cannoli oil
    • 1 bay leaf
    • Dried herbs, garlic powder, rosemary, oregano, dill, red pepper flakes, thyme, ½ teaspoon of each

    Directions:

    1. Add all the herbs to a large jar, add the 1” squares of cheese, add the oil to cover the cheese complete.
    2. Store in the refrigerator. Within 24 hours the cheese is ready to be served, but the cheese will store like this for up to two weeks.