A vegan alternative to feta – delicate in flavor, creamy in texture, and packed with nourishing ingredients. Perfect as a spread, in salads, or as a light appetizer.

🛒 Ingredients

• 150 g raw cashews

• 150 ml water

• 1 tsp agar-agar

• 2 probiotic capsules (optional)

• 40 ml freshly squeezed lemon juice

• 1/2 tsp salt

👨‍🍳 Instructions

1. Soak the cashews overnight. Discard the water and rinse well.

2. Add the cashews, lemon juice, and salt to a blender.

3. In a small saucepan, bring the 150 ml of water and agar-agar to a boil. Cook for 1 minute, stirring well at the beginning.

4. Pour the hot agar mixture into the blender and blend until smooth. For extra creaminess, blend twice for 1 minute each.

5. Once the mixture is smooth, add the contents of the probiotic capsules and pulse 1–2 times to distribute evenly.

6. Lightly oil the container you'll be using for the cheese – this will make it easier to remove later.

7. Pour the mixture into the container and refrigerate for 2 hours to set.

8. After it sets, transfer the cheese to a larger container filled with brine (water + 1 tsp salt), ensuring it’s fully submerged. It keeps for over a week when stored properly.

Enjoy! 💚

Per 100 g:

146 kcal | 6.2C | 11.4F | 4.5P