Marinated feta

Makes 2

300ml jars Prep 15 minutes

plus 1+

hours soaking time and overnight to set

Gluten free

1 cup raw cashews

cup melted coconut oil (it has to be unflavoured)

11⁄2 Tbsp hot water

11⁄2 Tbsp canned chickpea liquid (aquafaba)

1 Tbsp nutritional yeast

1 clove garlic, peeled

1 tsp apple cider vinegar

1 tsp salt

tsp finely ground black or white pepper

To assemble

2 350ml jars with lids (or one larger jar, or use a plastic container)

1 cup extra virgin olive oil

1 cup grapeseed or sunflower oil

24 small sprigs rosemary

20 whole peppercorns

Method

Place the cashews in a heatproof bowl or jug and cover with justboiled water. Leave to soak for at least an hour (or overnight), then drain.

Line a square loaf tin with plastic wrap or baking paper so that it covers the base and goes up the sides.

Transfer the cashews to a highspeed blender or bullet blender, add the remaining ingredients and blitz until silky smooth. This will probably only be 10 seconds or so in a really good bullet, or a minute or two in a blender — just keep testing as you go.

Scrape the mixture into the tin, cover and freeze to set (or you can refrigerate overnight, but freezing seems to help the cheese keep its shape better).

Prepare the jars by filling them threequarters full with half each of the oils, and divide the rosemary and peppercorns between the two. You can also just use one larger jar.

Slice the cheese into cubes with a sharp knife and carefully drop them into the oil mixture until the jars are loosely filled. Refrigerate immediately, and keep refrigerated until you need it.

The cheese will melt fairly quickly in hot weather and on hot food, but that’s part of its charm.