Feta Cubes

CHATGPT

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend base: Drain cashews and blend with soy milk, lemon juice, vinegar, coconut cream, salt, and optional flavorings until super smooth.

Step 2

Dissolve agar: In a small saucepan, whisk agar with 1/2 cup water. Bring to a boil, simmer 1–2 minutes until fully dissolved.

Step 3

Combine: Pour hot agar into the cashew mixture. Blend briefly to combine.

Step 4

Mold: Line a small square or rectangular mold with parchment. Pour mixture in and tap gently to remove air bubbles.

Step 5

Set: Let cool to room temperature, then refrigerate 4–6 hours or overnight until firm but slightly springy.

Step 6

Optional brine: For vacuum sealing and longer storage, dissolve salt in 1 cup water. Place set feta in brine for 1–2 hours, then drain and pack.

Step 7

Cut & store: Remove from mold, cut into cubes or crumble. Vacuum-seal cubes for 2–3 weeks shelf life in the fridge.

Step 8

Texture: Using soy milk + agar gives a slightly crumbly texture, closer to dairy feta.

Step 9

Flavor: Brining after setting enhances tanginess and shelf life.

Step 10

Cutting: Chill thoroughly before cutting for clean cubes.

Step 11

Vacuum sealing: Always dry the cubes lightly before sealing to avoid excess moisture.