Vegan Feta

Prep Time: 15

Servings: 9x13 pan

Calories: 28kcal

Line a 9x13 inch pan with plastic wrap, draping it over the sides of the pan so the feta is easy to remove.
Add the cashews, tofu, lemon juice, vinegar, nutritional yeast, salt, spices and 60ml of water to a high speed blender. Blend on high until smooth, scraping down the sides of the blender to incorporate everything. Set aside.
In a small saucepan, combine 240ml of water and the agar agar powder. Bring to a boil, whisking constantly, and allow the mixture to boil for 1 minute.
Quickly add the agar agar to the tofu mixture. Blend on high until combined. Quickly pour the mixture into the prepared pan.
Cover the feta tightly with plastic to prevent drying. Keep in the fridge for up to 1 week, or in the freezer for up to 1 month.

Prep Time 15

Servings 9×13 pan

Calories 28kcal

Line a 9×13 inch pan with plastic wrap, draping it over the sides of the pan so the feta is easy to remove.
Add the cashews, tofu, lemon juice, vinegar, nutritional yeast, salt, spices and 60ml of water to a high speed blender. Blend on high until smooth, scraping down the sides of the blender to incorporate everything. Set aside.
In a small saucepan, combine 240ml of water and the agar agar powder. Bring to a boil, whisking constantly, and allow the mixture to boil for 1 minute.
Quickly add the agar agar to the tofu mixture. Blend on high until combined. Quickly pour the mixture into the prepared pan.
Cover the feta tightly with plastic to prevent drying. Keep in the fridge for up to 1 week, or in the freezer for up to 1 month.

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