I recently discovered that the April 2009 issue of Vegetarian Times featured a recipe for vegan feta cheese. Some patience is required to make this cheese because it will not be ready to eat until two days after the beginning of the process. I’ve made two batches of the cheese, so far. I modified the recipe for the second batch, and I think it improved the taste a bit. My first modification was to omit the garlic. I LOVE garlic, but I didn’t care for it in this cheese. Second, I left the soaked almonds out on the counter for a couple days to develop a little bit of “funk”. Probably, not the safest thing to do, but I didn’t get sick.
I was elated to find this recipe because it has allowed me to recreate many of the Turkish dishes I enjoyed as a child. A great way to use the feta is in a grilled cheese sandwich. Take a couple slices of good crusty bread and spread some Earth Balance on them, put some crumbled feta between the slices, and brown in a skillet.