Vegan Feta Recipe Cashew at Tawny Dunn blog

Vegan Feta Recipe Cashew. If freezing, cover the top of the cheese with plastic wrap, press down so it provides a seal. Smooth the top of the. Keep this vegan feta in an airtight container in the refrigerator for up to one week. Pack the cheese into the lined dish. Now cut into cubes and place in a jar that you can seal tightly. Line a small bowl or container with plastic wrap. Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. To the bowl of a large food processor, add the almonds, tofu, lemon juice, olive brine, vinegar, 1 tsp salt, onion powder, garlic powder, and oregano. Then tap dry using a kitchen towel or kitchen paper. Drain the cashews, discard the soaking water and add the cashews, 3/4 cup fresh water and all other ingredients to a high powered blender except the agar agar powder. You can also freeze it! Then cover with the container top. Keep in a freezer safe airtight container for up to 3 months.

Pour the hot water over the cashews and let soak for 5 minutes. Keep this vegan feta in an airtight container in the refrigerator for up to one week. Smooth the top of the. If freezing, cover the top of the cheese with plastic wrap, press down so it provides a seal. Then cover with the container top. Now cut into cubes and place in a jar that you can seal tightly. Line a small bowl or container with plastic wrap. Bring 3 cups of water to a boil. Drain the cashews, discard the soaking water and add the cashews, 3/4 cup fresh water and all other ingredients to a high powered blender except the agar agar powder. Keep in a freezer safe airtight container for up to 3 months.

Vegan Feta Cheese sliceable, crumbly, perfect for salads + pasta dishes

Vegan Feta Recipe Cashew Smooth the top of the. Bring 3 cups of water to a boil. You can also freeze it! Now cut into cubes and place in a jar that you can seal tightly. Then tap dry using a kitchen towel or kitchen paper. Keep in a freezer safe airtight container for up to 3 months. Line a small bowl or container with plastic wrap. Pack the cheese into the lined dish. Pour the hot water over the cashews and let soak for 5 minutes. If freezing, cover the top of the cheese with plastic wrap, press down so it provides a seal. Drain the cashews, discard the soaking water and add the cashews, 3/4 cup fresh water and all other ingredients to a high powered blender except the agar agar powder. Smooth the top of the. Then cover with the container top. To the bowl of a large food processor, add the almonds, tofu, lemon juice, olive brine, vinegar, 1 tsp salt, onion powder, garlic powder, and oregano. Keep this vegan feta in an airtight container in the refrigerator for up to one week.