Ingredients
Scale
350g Firm tofu – drained
148ml refined coconut oil – melted
2 tbsp lemon juice
1 1/2 tbs. apple cider vinegar**
1 1/2 tsp salt
1 1/2 tsp onion powder
Instructions
- Place all ingredients in a blender and puree until extremely smooth. You may need to stop, scrape down the sides and blend some more a few times.
- Once completely smooth, place your soft mixture into a container or appropriately shaped mould (I use glass Tupperware) and seal with a cover. Place in fridge until firm (about five hours or overnight).
Notes
*The coconut oil needs to be refined to avoid that coconuty flavour and liquid refined coconut oil won’t work in this recipe (it must be the type of coconut oil that is firm when cold — that’s how the feta becomes ‘crumbly’ once it’s set.
**If you don’t have apple cider vinegar, try another type of pale coloured vinegar, red wine vinegar may make the feta pink!
- Prep Time: 5
- Cook Time: 5 hours