Vegan cheese

Feta

• 200g of firm tofu
• 2 Tbsp white miso paste
• 2 Tbsp lemon juice
• 6 Tbsp yeast flakes
• 1 pinch of salt
• Rosemary / Majoram / thyme herb at will
• Water to cover the tofu completely

Mix all ingredients except the tofu.

Put the tofu into the marinade and let it ferment by room temparature for 3 days in a closed container.

Put the container into the fridge for another 7 days.

Ela’s cheese sauce

(Original recipe from elavegan.com)

• 250 ml coconut milk
• 3 Tbsp yeast flakes
• 2 flat Tbsp tapioca flour
• 1 pinch of salt
• 1 pinch of turmeric
• 1 pinch of onion powder
• 1 pinch of garlic powder
• 1 pinch of smoked paprika (optional)
• 1 pinch of chili (optional)

Mix everything in a pot and let it simmer while stirring with a whisk constantly.

It’s ready when it gets stretchy.

You can use it on sandwhiches, in wraps, on pasta, as a dip sauce or for gratinating, but it should be in the oven for not longer than 10 minutes.