Vegan Fetta Cheese

Ingredients:

1 cup almond meal

200g silken tofu

1/4 cup fresh lemon juice

1-2 Tbsp brine from a jar of green olives (to taste)

2 tsp rice vinegar

1 tsp salt

¼ tsp garlic powder

1 x 8g satchet vegetarian gelling powder or agar agar

Extras to taste: pinch of pepper, mixed herbs

Method:

Add all ingredients to food processor and blend until fluffy and creamy. Taste and add more lemon or salt if desired.

Transfer to a small saucepan. Cook over medium heat, whisking constantly until bubbling hot and thickened, about 3-4 minutes. Transfer to container or moulds, smooth the top and allow to cool.

Cover with wrap and refrigerate 2-3 hours until cold. The flavour will develop and improve if left overnight.

Store in the fridge for 5-7 days. Can be frozen.

Adapted from myquietkitchen.com