1. Soak the cashews:
Soak the cashews in plenty of water for at least 4 hours (or overnight). Alternatively, soak them in hot water for 30 minutes if you are in a hurry.
2. Rinse the cashews:
After soaking, drain the water and rinse the cashews under running water.
3. Mix all ingredients:
Blend the cashews together with the lemon juice, coconut oil, water, apple cider vinegar, salt, (optional garlic and yeast flakes) in a high-speed blender or food processor until smooth and thick.
4. Shape the mixture:
Place the mixture in a sieve lined with cheesecloth or a small mold and shape into a ball or loaf. Gently squeeze out any excess liquid.
5. Let the feta rest:
Let the vegan nut feta set in the refrigerator for at least 8 hours (preferably overnight). This will give it a firmer, feta-like consistency.
6. Optional baking (for a firmer consistency):
If desired, bake the nut feta in the oven at 350°F (top/bottom heat) for about 25 minutes. This will make it firm enough to cut and give it a slightly golden surface.
Nutritional information (per 50 g serving, approx.)
• Calories: 160 kcal
• Fat: 13 g
• Protein: 4 g
• Carbohydrates: 5 g
• Fiber: 1 g
