Yes, this is real, not a rumor!!! Actual vegan feta cheez which also happens to have half the amount of fat regular feta cheese has. Apparently we can have it all–compassion, pleasure and health. Yay!
The texture of this cheez resembles feta as it solidifies into the shape of its container and it can be cut into slices but is still delicate. The use of ‘rejuvelac’ fluid gives it its pungent cheezy aroma.
1/2 cup of uncooked quinoa
4 cups of water
Sprouting: Dampen 1/2 cup of quinoa grains in a dish and leave for the night. The next morning wash them clean and leave them damp to sprout. Redo this every day until they sprout (mine took 2-3 days but in warmer climates it could even take only a day).
Once the quinoa shows its little sprout tails, transfer it to a glass jar and add 4 cups of water. Leave it uncovered on your kitchen counter for 3 days (I live in Canada and I made this during the Autumn. In a warmer climate it might take less for the water to ferment. Smell it and decide whether it’s cloudy enough). Stir the contents once a day. What happpens is that the water ferments together with the quinoa sprouts. After 3 days you will smell the pungent aroma of the rejuvelac drink containing the probiotic culture which will make our cheez. The rejuvelac can also be used as a drink by the way and can be stored up to a week sealed in the fridge. It can also be made using different grains such as wheat, barley, whole grain rice etc. For those who prefer gluten-free cheez, it’s best to choose a gluten-free grain.
Step 2–Making the Vegan Feta Cheez
1 packet of any kind of firm tofu (450 g)
1 Tbs nutritional yeast (optional, I’ve made it with and without and both were delicious)
1 tsp salt (if you know you’re not a fan of salt, add in less. If you like salty feta cheez, add in a little more)
1/2 cup of rejuvelac fluid
Prepare a container (this will give the cheez its shape) and line it with a cheez cloth.
Blend all those ingredients in a blender until you reach a smooth texture (make sure to stir the rejuvelac before using the fluid. Use the fluid, not the grains) and move the content into the cheez cloth. Once it’s all in the cloth, pull on the edges of the cloth to make sure that the cloth isn’t touching the very bottom of the container. This is to ensure space between the cloth and the bottom of the container so that the fluids can drip out of the cheez. Secure the edges of the cloth with a band so it’ll keep in place.
The last phase is to leave it out for 24 hours and then store in the fridge, still in the cloth for another 24 hours, then it can be transferred to a new container. The cheez tastes best after 2-3 days in the fridge. I suggest to try coating it with seasoning and fun extras like chopped walnuts or ground black pepper, or dried herbs like chives. When it remains uncoated, it couples splendidly with a sweet fruit like fresh figs or watermelon.
Please comment below if you’ve tried this recipe. I’d love to hear what you thought of it 😛