Recipe by Fee O’Shea

Vegan Feta – totally possible!

Although not the healthiest as it does have coconut oil in it, it is so incredibly close to the real thing that if you are trying to give up cheese I suggest you use this instead of the dairy version.

You will need a container (I use a loaf tin) and some tin foil (aluminium foil for those in the USA)

Ingredients:

• 198gm – 7oz extra firm Tofu – press out as much water as you possibly can.
• 1/4 cup refined coconut oil (neutral flavour & aroma)
• 1 Tblsp + 1 tsp lemon juice
• 1 Tblsp white wine vinegar
• 1½ tsp sea salt
• 1/4 tsp onion powder

Method:

1. Put all the above ingredients into a food processor and whizz up until the mixture is the consistency you like (I like mine soft and smooth).

Then:

Pulse in:

• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon oregano

1. Put the mixture into the container and using the foil shape it to the height you want.
2. Put the foil over so it is fully covered and pat down.
3. Refrigerate for at least 4 hours (preferably overnight) so it firms up.
4. Keep it wrapped and refrigerated – lasts a wee while, but not sure quite how long ’cause it doesn’t last long when I make it!!!!