This was far an above the break out success of the vegan cheese making odyssey.

Baked to create a dryer, crumblier texture with its flavour enhanced with a little extra salt and nutritional yeast, this savoury cheese alternative even had Charlie sneaking spoonfuls straight out of the fridge when he thought I wasn't looking.

Ingredients: Makes about 10 portions (portion size shown above)

Use recipe for my Vegan Ricotta as a base

1 teaspoon finely ground salt

juice of half a lemon

2 tablespoons really good olive oil- it's about adding flavour not changing the the consistency

Method:

Follow the method detailed in my Vegan Ricotta recipe, adding the additional ingredients above to the mix when blending.

Pour the mixture into an oven proof dish and bake in the oven at 350f for about 40 minutes, or until the mixture is completely set. 

Use a skewer to poke the middle of the cheese to check if it's done, the skewer should come out clean when it's removed. You don't want the top to colour too much, the overall colour of the surface will turn a pale yellow, but you want to retain that white, light colour feta is known for.

Allow the cheese to cool completely then turn out on to a board and slice.

This is really great with fresh parsley, a squeeze of lemon juice and a little drizzle of olive oil!

This will keep in the fridge for about a week.