Simple Zero-Waste Vegan Recipes

 

SUPER EASY VEGAN CHEESE

3 cups firm tofu

3/4 cup coconut oil

3 tbsp lemon juice

3 tbsp apple cider vinegar

1 tbsp onion powder

2 tbsp nutritional yeast

1 tbsp salt


 

GARLIC DILL

3 cups firm tofu

3/4 cup coconut oil

4 tbsp lemon juice

3 tbsp apple cider vinegar

1 tbsp onion powder

2 tbsp nutritional yeast

1 tbsp salt

2 tbsp garlic

5 tbsp dill


INSTRUCTIONS

1. Wrap tofu in cloth and press for 30 mins (placing a stack of heavy books on top).

2. Crumble tofu into small pieces and press into measuring cup.

3. Blend all ingredients in food processor until smooth (3-5 minutes).

4. Place cheese into container(s) and chill in the fridge for 24 hours before serving. Keeps fresh in fridge for 1 week.

To make both flavours in one batch: Make the plain vegan feta recipe first (steps 1-3), place half of the cheese into your container for overnight chilling, and add 1 tbsp garlic, 2.5 tbsp dill and 1/2 tbsp lemon juice to the remaining half).

All ingredients are available for purchase package-free in Vancouver at both The Soap Dispensary and NADA. The majority of ingredients can be found package-free at bulk and zero-waste shops in most cities. Let's do this!

Special thanks to my vegan pal Jordan Ross for the amazing videography!

ENJOY!