Ingredients: 14 oz extra firm or super firm tofu (drained and pressed if extra firm) 1/4 cup refined coconut oil 1 Tblsp apple cider vinegar 2 garlic cloves 1 tsp marjoram 1 tsp oregano 1 tsp coarse kosher salt 1/2 tsp vegan lactic acid if available
Instructions:
Place all ingredients in a blender and blend until smooth. Remove from blender and place in fridge until firm. If you want it extra dry and crumbly you can use one of the following 3 methods.
1. Put in a dehydrator set at 125 to 135 Degrees F for 4 hours or until cracked and somewhat dry. 2. Put in an oven set at 170 Degrees F that has been cracked open for 1 1/2 hours or until cracked and somewhat dry. 3. If summer and warm outside put outside in the sun covered with cheese cloth until dry. Approx. 4 hours at 90 Degrees outside until cracked and somewhat dry.
When the cheese appears dried out. Place in a container and put in the refrigerator to use any way you would dairy feta cheese. The cheese will firm up even more in the fridge.
Enjoy!!!
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