If you have dairy sensitivities or are just interested in exploring plant-based cheese options, this tofu and cashew based “feta” is the perfect recipe! It by no means will fool anyone into thinking it’s real feta but for a dairy free alternative it’s pretty good!
Tofu Feta
Ingredients
- 6 oz extra firm tofu
- 1 cup cashews
- 1/4 cup lemon juice
- 3 tbsp white vinegar
- 3 tbsp pickle juice
- 1/4 tsp onion powder
- 1 pinch garlic powder
- salt to taste I started with 1/2 tsp then ended up using close to 1 1/2 tsp
Instructions
- Wrap tofu in paper towel then put it on a plate and place heavy pots or pans on top for about an hour.
- Add cashews to a bowl and cover them with water. Microwave for 3 minutes then set aside.
- Once the tofu has been pressed for an hour, add it to a food processor with the rest of the ingredients and blend until smooth.
- Add the mixture to a small pot or pan over medium-high heat and cook for about 5 minutes, mixing continuously.
- Add mixture to a baking dish and freeze for at least 3 hours.
- After 3 hours, remove it from the freezer and use your hands to crumble it up. You can store it in the fridge for a spread like consistency or in the freezer for a more crumbled texture.