This is a my version of the vegan tofu feta recipe that has been floating around for a while. The toasted sandwich pictured is my favourite; feta, tomato and mushroom.
Makes: two delicatessen sized slabs.
Combine all the ingredients except the lemon juice in a food processor. Blend until completely smooth – if the mixture is even slightly grainy it won’t have the smoothness of dairy feta.
Spoon the mixture into a saucepan and heat over a medium heat for 3 minutes, stirring constantly.
Remove from the heat, stir in the lemon juice. Put the mixture into a container and smooth into an inch thick slab.
Leave to cool for half an hour and then refrigerate for 12 hours. Cut into cubes and store in brine. To make the brine boil 2 tablespoons of salt in about 2 cups of water.