Easy Creamy Vegan Feta
This Creamy Vegan Feta is rich, tangy, and perfectly spreadable. It’s a dairy-free twist on the classic feta cheese that’s just as satisfying and easy to make at home.
Ingredients
- 1 cup raw cashews soaked 15 min in boiling water, drained
- ½ cup blanched almonds soaked 15 min, drained
- 2 tablespoon refined coconut oil melted
- 2 tablespoon lemon juice
- 1 tablespoon white miso paste
- 1 tablespoon caper brine
- 1 tablespoon capers
- 2 tbsp nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ –¾ teaspoon fine sea salt to taste
- 2 garlic cloves minced
- ⅓ cup unsweetened soy milk to blend
- 1 teaspoon tapioca starch for extra creaminess
Instructions
Soak the Nuts
- Bring a medium saucepan of water to a boil on the stovetop. Add the raw cashews and almonds and boil for 15 minutes, until softened. Drain well. If removing the skins of the almonds (need to do this if you couldn't find blanched almonds) - rinse briefly under cold water and slip off the skins by pinching each almond between your fingers.
Blend the Base
- Add the drained cashews and almonds to a high-speed blender. Pour in the melted refined coconut oil and lemon juice. Add the white miso paste, caper brine, tapioca starch, chopped capers, and nutritional yeast. Season with the oregano, onion powder, salt, and garlic.
Adjust the Texture
- Begin blending the mixture on high speed. While blending, slowly add the soy milk, one tablespoon at a time, until smooth and creamy.
Taste and Refine
- Stop the blender and scrape down the sides as needed. Taste the cheese mixture and adjust seasoning.
Chill and Set
- Transfer the blended cheese into a cling-wrap lined container.Cover and refrigerate for at least 2 hours to allow it to firm up and the flavours to meld.
Tried this recipe?Let us know how it was!