This week I was talking to a vegan friend about how they are over salads, like if they never saw another salad in their life they would be okay! Personally I don’t do a lot of salads, they are easy to come by in the vegan world, but even more importantly a salad without cheese just feels wrong!
So lately, I’ve been really craving a Greek Salad with FETA. Like feta has been in my dreams, but sadly feta cheese isn’t vegan and a Greek salad with Feta feels wrong too! But I’ve created a solution.
I found a few recipes online for vegan feta cheese, but they all seemed wrong to me! I combined several bits and pieces, threw in my own special ingredients, and I came up with a recipe that is totally original and tasty! I will admit fully – much like other vegan cheese, it doesn’t taste exactly like feta. However, the texture is OUT OF THIS WORLD – like I didn’t realize it wasn’t feta once I added it to my salad!
The Feta cheese does take a little bit of time to make, and it was a little messy – but I had a blast doing it! Making cheese – even if it is vegan – from scratch with real cheesecloth was a pretty cool experience! I can now scratch “cheese making” of the bucket list!
So with all that being said, here are some pictures and recipes for your enjoyment!
- 1 Cup Almonds, Soaked 24 hours
- 3 Tbsp Lemon Juice
- 1 Tbsp Basil Infused Olive Oil, or 1 Tbsp Oilve Oil and 1 tsp Basil)
- 1 Clove Garlic
- 2 Tbsp Nutritional Yest
- 1 tsp Salt
- ¼ tsp Thyme
- 5 Tbsp. Olive Oil (Or Oil of Your Choice, I actually ran out and used Sunflower!)
- 2 Tbsp Oregano
- 1 Tbsp Kalamata Olive Juice - the secret ingredient!
- 1 Tbsp Lemon Juice
- 1 Tbsp Red Wine Vinegar
- 1-2 Tsp of the Vegan Feta Cheese
- Dash of Salt and Pepper
- Place all the Ingredients in a food processor - process until as smooth as possible; 6-8 minutes. It may not be perfectly smooth, but that's okay, we want to preserve some texture for the final product.
- Spoon the mixture onto 3 layers of cheese cloth. Fold the cheese cloth up so that you have a sphere of cheese mixture. Squeeze the cheesecloth by hand to remove as much moisture as possible.
- Once you have as much water as you can get out, wrap up the cheese and tie off the cheese cloth with either a rubber band or twine.
- Let the cheese sit in the fridge overnight (at least 12 hours).
- Take the cheese out, carefully unwrap it from the cheesecloth, and put it in the oven at 200 degrees for 35-45 minutes. Be sure to put in on a piece of parchment paper so it doesn't stick! You don't want to change the color much but you want the top of your cheese to get firm.
- Allow the cheese to cool and enjoy it spread on, or crumbled over your favorite dish!
- Store in an airtight container.
- Just whisk all these ingredients together, if you are using dried oregano let it sit for 10-15 minutes and then shake to combine before you use. If you don't wait with the dried oregano you will end up with crunchy pieces in your dressing, that's no fun!
Here’s a couple more pictures of the salad and cheese – I’m getting better at taking them I’d like to think!
P.S. I made the greek salad to use the dressing and feta cheese, but I just used romaine lettuce, Kalamata 0lives, tomatoes, and cucumbers to make the salad!
Do you enjoy eating salads even if you lead a vegan life?
What is your favorite type of salad?