¼teaspoondried dill (leaves not seeds), please note the finished feta does not taste of dill at all - Strangely, it helps the feta flavour so please don't omit it.
1½ - 2teaspoonssalt, or to taste
Add all of the ingredients to a food processor (this recipe does not work well in a blender, even a high powered one), starting off with only half of the salt. Blend it all up until smooth then taste and add more salt as needed. Blend to incorporate it after each addition. Remember that this is feta so it should have quite a salty edge. I like to use a full 2 teaspoons in mine.
For softer meltable vegan feta
Serve straight from the blender, or pack into a container and refrigerate for a few hours for a firmer, spreadable cheese. If you want to be able to turn it out for use on a cheese board, line the container with cling-wrap so that you can easily remove it once it's set.
For firm, cube-able vegan feta
Line an oven proof pan/dish with baking parchment. A square or rectangular shaped pan/dish is best if you want to be able to cut perfect cubes once it's ready. A loaf pan will work well. It doesn't matter if the cheese doesn't fill the container. You just need the cheese to be between 1 and 2 inches deep once it's in there.
Spoon the cheese from the food processor into the oven proof dish and push it down well and evenly. Refrigerate for at least 2 hours (or overnight is fine). This step is important. If you don't refrigerate before baking, the coconut oil can separate a little on the bottom while cooking.
Preheat oven to 400°F (200 °C) and once at temperature, remove the cheese from the fridge and bake uncovered for 35 minutes.
Remove from the oven. It will be puffy, a bit soft and bubbly but will set again as it cools. Allow to cool, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling.
For an authentic feta flavour, it is very important to not alter the ingredients or their quantities at all (except for the salt). Every one plays an important role and the recipe will not be at its best if you change them. STORAGE & FREEZINGThe baked Vegan Feta Cheese can be frozen for up to 3 months in an airtight container. I like to cube mine first. The frozen cubes only take about 20 minute to defrost so they can be taken out as needed. If you are making something like a salad for a packed lunch or pot luck, you can add the cubes to it while still frozen. I do not recommend freezing the soft, spreadable feta cheese. Vegan Feta Cheese will keep, in a sealed container in the fridge for 5 to 7 days. The firmer, baked version, can be cubed and covered with olive oil and some herbs and kept in the fridge for up to 7 days. TIPWhen I make this recipe, I like to divide my cheese mixture in half and make one of each kind of cheese. Soft and spreadable and firm and crumbly. I use 2 mini loaf pans and split the cheese mixture between them, then follow the directions above for preparing each one.