Wednesday, June 14, 2017

Chickpea Feta

We needed a low fat feta cheese for a Greek Zucchini Quiche. Through trial and error we came up with this recipe.

2 cans garbanzo beans, drained and rinsed (save the aquafaba for other cheese)
1/4 cup cashews, soaked at least 2 hours, drain and rinse
1/2 cup lemon juice
1 TBS olive oil
2 cloves garlic
1 tsp salt
1 tsp miso
1 tsp nutritional yeast

1. Place everything in a high speed blender and blend until smooth
2. Quarter and place on parchment paper
3. Bake at 200 for 40 minutes or dehydrate at 115 for 2-4 hours

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