Vegan Cashew Feta Cheese
Cashew feta cheese balls in olive oil and herbs
Equipment
- Blender
- Saucepan
- Sillicone Ice cube tray (round cubes mold)
- Mason jar with a lid
Ingredients
- 1 Cup Cashew nuts
- 150 Gram Firm tofu
- 1 Tbsp. Apple cider vinegar
- 2 Tbsp. Salt
- 1 Tsp Garlic powder
- 1 Tbsp. Nutritional yeast Optional
- 4 Tbsp. Lemon juice aprox. half lemon
- 3 Tbsp. Agar flakes or 1 Tbsp. Agar powder
- 1 Cup Water
- 1 Tbsp. Fresh/Dried herbs Thyme and oregano.
- 1 Cup Olive oil
Instructions
- In a blender, grind the cashews, tofu, vinegar, herbs without herbs, and lemon, until smooth.
- In a small saucepan, bring the water and agar flakes to a boil until you see that the water thickens, about 5 minutes after boiling. Turn off the heat and set it aside for about 5 minutes.
- Blend the cashew mixture again while pouring the agar water into the mixture. Taste and adjust seasoning if necessary.
- Pour the cashew mixture into the silicone ice tray and leave it to set in the refrigerator for about two hours.
- Meanwhile, prep a glass jar and pour into it half a cup with olive oil, and add the herbs.
- After two hours when the cheese has stabilized, carefully squeeze each cheese ball into the jar with the olive oil. Continue to add oil until the cheese balls are covered.