Feta cheese isn t vegan but you can create a delicious cruelty free version

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Lewis Stanley
5 years ago
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1 Vegan Feta Cheese

Feta cheese isn t vegan but you can create a delicious cruelty free version If you are looking for a dairy free feta substitute which is not made from tofu, this is THE recipe to try.

2 Feta cheese isn t vegan but you can create a delicious cruelty free version If you are looking for a dairy free feta substitute which is not made from tofu, this is THE recipe to try. Compared to the tofu feta version this recipe is directly made from soy beans. The feta is a great topping for pasta, salads and other dishes where you want to use a flavorful and creamy cheese alternative. Don t let yourself be fooled by the long recipe. Actually, it is super easy to make cause the ingredients are just thrown in a blender. I recommend to soak the soy beans overnight so you can dive into the recipe the next day. I want to encourage you to try the recipe and experience this wonderful animal product free cheese alternative yourself! For me it s already a regular staple in my fridge! I bet you love it as much as I do! This vegan feta cheese is: made without tofu creamy and flavorful suitable for various dishes unique and delicious vegan feta cheese Author: Patricia Schillaci Prep Time: 1 day

3 Cook Time: 50 minutes Total Time: 24 hours 50 minutes Yield: 2 tall mason jars 1x DESCRIPTION I love to veganize traditional dishes. One thing which was on my list since forever was this vegan feta cheese recipe. After my first batch turned out a bit dull I improved the flavors of the second batch and took it to the next level. Now, I have created a delicious dreamy creamy animal product free alternative which I can enjoy without feeling guilty. A recipe you must try! Scale 1x2x3x INGREDIENTS Ingredients for the feta: 2 cups soy beans, soaked overnight 4 cups water 3/4 cup soy milk (optional: rice, oat, cashew, almond) 1 tbsp miso paste 3 tbsp nutritional yeast 1 1/2 tsp salt 1 tsp garlic powder 1 tsp agar agar (plant-based alternative for gelatin) Ingredients for the marinate: 2 cups olive oil 2 bay leaves, dried 3 stalks fresh oregano 1 stalks fresh thyme 2 stalks fresh rosemary 3 sun-dried tomatoes, diced 5 cloves garlic, sliced 1 tsp salt 1/4 tsp pepper INSTRUCTIONS Instructions for the vegan feta cheese: Place the soy beans and the water into a bowl and soak overnight The next day, drain and rinse the soy beans In salt water cook the soy beans on medium heat for 30 minutes until soft Drain and rinse the soy beans after cooking Preheat the oven to 350 F Put all ingredients for the feta into a high speed blender Then, with help of the pestle, blend for 5 minutes on high speed, until it becomes a creamy paste Place a sheet of baking paper to a square baking form (9 inch) Transfer the paste from the blender to the form Bake the cheese for 25 minutes (necessary to activate the agar agar) Let cool and place in the fridge before cutting Instructions for the marinate (per jar): In the meantime, prepare the ingredients for the marinate according the ingredient list Cut the feta into bite size cubes Alternating layer the herbs, garlic, tomatoes and feta into a tall jar

4 Add salt and pepper if you reached the middle layer Cover the feta with olive oil and let marinate in the fridge for a few days NOTES The longer you marinate the feta, the more intense the flavors are developing. The feta can be used as a topping for salads, pasta, as tapas and for other dishes where you want to incorporate a creamy and flavorful cheese. Once the jar is empty, I am reusing the oil for cooking or salad dressings. Category: Cheese Keywords: vegan feta cheese DID YOU MAKE THIS RECIPE? on Instagram and hashtag it #inspiredbyveganstars Find it online: What is agar agar? Agar Agar is a jelly-like substance which often comes in powdered form and is used as an alternative to animal based gelatin. The substance derived from algae must be activated by heat (194 F) and congeals if the temperature drops to 104 F. What the heck is miso? White miso paste is typically made from fermented soy beans. Miso also can be derived from rice, barley and other grains and, therefore, comes in different varieties. The paste gives my dishes a great umami flavor. I love using the salty paste-like substance for cooking, dressings or making vegan cheese (also see my fermented cashew cheese recipe). The probably most known dish where miso paste is used is miso soup.

5 The first pictures shows a process shot of how the texture of the vegan feta cheese should look like after mixing. On the second picture you can see how the feta marinates in a tall mason jar.

6 You made my Vegan Feta Cheese recipe? Leave a comment below and let me know your opinion. Send me a picture of your creation via or tag me on your instagram posts. Use the hashtag #inspiredbyveganstars so that I don t

7 miss your creation. I am sharing every recipe in my instagram stories! Save this recipe on pinterest:

9 Fermented Cashew Cheese

fermented cashew cheese Author: Patricia Schillaci Yield: One 6 inch cheese loaf 1x DESCRIPTION Level: medium Fermented Cashew Cheese is a tasty result of an unbelievable process.

11 fermented cashew cheese Author: Patricia Schillaci Yield: One 6 inch cheese loaf 1x DESCRIPTION Level: medium Fermented Cashew Cheese is a tasty result of an unbelievable process. Simple ingredients are creating flavors from mild to intense sharp depending on how long you ferment it. Say hello to a new experience! This article contains affiliate links Scale 1x2x3x INGREDIENTS 2 cups raw cashews powder of 1 probiotic capsule 1/2 teaspoon sea salt 1 tablespoon nutritional yeast 1 teaspoon white miso 1/2 cup filtered water INSTRUCTIONS Soak the cashews at least for 3 hours, best case overnight After soaking, drain the water and rinse the cashews Transfer all ingredients into a high speed blender Start blending and scrap down the sides if necessary Repeat blending until all ingredients are combined into a smooth paste Prepare a 6-inch cake pan and line it with cling film This step makes it easier for you to separate the mixture from the pan later It also prevents that the mixture gets in touch with the baking pan Transfer the cheese mixture into the baking pan and spread evenly Cover the pan with a cheese cloth Let the mixture sit at room temperature overnight The next day, carefully transfer the cheese from the pan to a sheet of parchment paper Cover the cheese with cheese cloth Leave it out at room temperature for two more nights Flip the cheese once a day until it gets a rind Do not touch the cheese during the flipping process I recommend to use gloves to make sure that the cheese stays nice and clean

12 Wrap the cheese into parchment paper Place the cheese loaf into the fridge and let ferment between 2 and 4 weeks Occasionally check the cheese loaf to make sure everything is going into the right direction If necessary exchange the parchment paper with a fresh sheet Cover the cheese loaf and place it back to the fridge to continue the fermenting process The cheese should be dry and mold free during the whole fermentation process NOTES Please consider that the fridge must be very clean during all stages to avoid mold. The longer you ferment the cheese the more intense it will taste at the end. This is a basic recipe. You either can leave the cheese plain or fold in all kind of dried herbs (1 tbsp) or spices (1 tsp) into the mixture. Another possibility is to dredge the fermented cheese loaf in dried herbs or spices after the fermentation process. The hardest part of this recipe is to assure a hygienic environment as well as a careful handling and, of course, the long waiting time. However, if you are following the instructions carefully you will be rewarded with a tasty beautiful fermented cheese loaf.i recommend to serve the fermented cheese with fresh sourdough bread. ENJOY! Category: Cheese Method: Fermentation DID YOU MAKE THIS RECIPE? on Instagram and hashtag it #inspiredbyveganstars Find it online:

14 Vegan Mozzarella

vegan mozzarella Author: Patricia Schillaci Prep Time: 20 Total Time: 20 Yield: 3-4 persons 1x DESCRIPTION Level: easy Vegane Mozzarella is a great alternative to conventional cheese.

16 vegan mozzarella Author: Patricia Schillaci Prep Time: 20 Total Time: 20 Yield: 3-4 persons 1x DESCRIPTION Level: easy Vegane Mozzarella is a great alternative to conventional cheese. This best vegan cheese which will definitely convince you. Goes well together with tomatoes and balsamic. This article contains affiliate links Scale 1x2x3x INGREDIENTS 2/3 cup cashews Water for soaking the cashews 3 tbsp psyllium husk, grounded 1 1/3 cups water 1 2 tsp sea salt 1 tsp nutritional yeast INSTRUCTIONS First of all, soak the cashews for 2 hours Remove the soaking water afterwards At the same time mix psyllium husk with 1 1/3 cups water Soak for minimum 2 hours until you got a firm jelly Place soaked cashews, psyllium jelly and the other ingredients into a high speed blender Blend on high speed until you get a well combined and smooth batter Place the smooth batter on a piece of cling film and form a thick roll Close the end of cling film firmly and put into fridge to chill Should be stored in the fridge for at least 2 hours, best over night, before eating You can serve it as Caprese or as desired

17 NOTES Plant-based Mozzarella can be stored in the fridge up to one week ENJOY! Category: Vegan Cheese Method: raw vegan DID YOU MAKE THIS RECIPE? on Instagram and hashtag it #inspiredbyveganstars Find it online:

Brussels Sprouts with Umami Sauce

Brussels Sprouts with Umami Sauce Brussels Sprouts: 1 ½ teaspoons expeller-pressed canola oil 1 ½ pounds Brussels sprouts, halved 2 garlic cloves, thinly sliced 1/3 cup Umami Sauce (see below) 2 teaspoons