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For the Vegan “Feta” Cheese:
- 1 block (about 14 ounces) of firm tofu, drained and pressed
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of olive oil
- Salt to taste
For Assembly:
- 1 package of vegan phyllo dough, thawed according to package instructions
- Olive oil for brushing
Step-by-Step Instructions
1. Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic to the skillet and sauté until softened and translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, stirring occasionally.
- Stir in the chopped dill and parsley, and season with salt, pepper, and ground nutmeg.
- Remove the skillet from the heat and stir in the lemon juice. Set aside to cool.
2. Make the Vegan “Feta” Cheese:
- In a food processor, crumble the drained and pressed tofu.
- Add the nutritional yeast, lemon juice, apple cider vinegar, olive oil, and salt to the food processor.
- Pulse until the mixture is creamy and well combined, resembling the texture of crumbled feta cheese. Set aside.
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