What are the best substitutes for feta cheese in vegan Greek cooking?
{
"@context": "https://schema.org/",
"@type": "Recipe",
"name": "Classic Vegan Moussaka",
"image":[[
"https://placehold.co/1200x800/5D4037/FFFFFF?text=vegan+Moussaka+Hero"
],
"author": {
"@type": "Person",
"name": "The Vegan Greek Kitchen"
},
"datePublished": "2024-05-15",
"description": "Layers of roasted eggplant and potato, a rich cinnamon-spiced lentil ragu, topped with a velvety vegan béchamel. the ultimate Greek comfort food, 100% plant-based.",
"prepTime": "PT30M",
"cookTime": "PT1H30M",
"totalTime": "PT2H",
"recipeYield": "8 servings",
"recipeCategory": "Main Course",
"recipeCuisine": "Greek",
"keywords": "vegan moussaka, greek vegan recipes, plant based comfort food, eggplant recipes, lentil ragu",
"nutrition": {
"@type": "NutritionInformation",
"servingSize": "1 slice",
"calories": "380 kcal",
"fatContent": "18 g",
"saturatedFatContent": "3 g",
"carbohydrateContent": "42 g",
"fiberContent": "12 g",
"proteinContent": "14 g",
"sodiumContent": "450 mg"
},
"recipeIngredient":[[
"3 large globe eggplants (approx. 2.5 lbs / 1.1 kg)",
"2 large Yukon gold potatoes, peeled",
"1/2 cup extra virgin olive oil, divided",
"Sea salt and freshly cracked black pepper",
"1 large yellow onion, finely diced",
"4 cloves garlic, minced",
"1 large carrot, finely grated",
"1 celery stalk, finely diced",
"1 cup brown or green lentils, rinsed (or 2 cans, drained)",
"1 cup dry red wine (optional, sub with veg broth)",
"1 can (14 oz / 400g) crushed San Marzano tomatoes",
"2 tbsp tomato paste",
"1 tsp dried oregano",
"1/2 tsp ground cinnamon",
"1/4 tsp ground cloves",
"1 bay leaf",
"2 cups vegetable broth",
"1/4 cup fresh parsley, chopped",
"1/4 cup nutritional yeast (for umami depth)",
"--- For the vegan Béchamel ---",
"1/2 cup raw cashews, soaked 4hrs+ or boiled 15 mins & drained",
"3 cups unsweetened soy milk (barista blend preferred)",
"1/4 cup olive oil (or vegan butter)",
"1/4 cup all-purpose flour (or cornstarch for GF)",
"1 tsp dijon mustard",
"1/2 tsp ground nutmeg (freshly grated is best)",
"1 tbsp lemon juice",
"1 tsp salt",
"1/2 cup vegan parmesan (store-bought or homemade)"
],
"recipeInstructions":[[
{"@type": "HowToStep", "text": "Preheat oven to 400°F (200°C). Slice eggplants lengthwise 1/2 inch thick. Slice potatoes into 1/4 inch rounds. Brush generously with olive oil, season with salt/pepper. Roast on parchment-lined trays 20-25 mins until golden and tender. Reduce oven to 375°F (190°C)."},
{"@type": "HowToStep", "text": "Make the Ragu: Heat 2 tbsp olive oil in a large dutch oven over medium.Sauté onion, carrot, celery (soffritto) 8 mins until soft. Add garlic, cook 1 min. Stir in tomato paste, oregano, cinnamon, cloves; cook 1 min until fragrant."},
{"@type": "HowToStep", "text": "Deglaze with wine, scraping up browned bits. Simmer 2 mins. Add lentils, crushed tomatoes, broth, bay leaf.Bring to boil, reduce to simmer. Cook 25-30 mins (or 10 mins if using canned lentils) until lentils are tender and sauce thickened. Stir in parsley, nutritional yeast, salt/pepper. Remove bay leaf."},
{"@type": "HowToStep", "text": "make Béchamel: Blend soaked cashews, soy milk, lemon juice, nutmeg, dijon, salt until *wholly* smooth (1-2 mins high speed). Heat oil/butter in saucepan,whisk in flour 1 min. Slowly whisk in cashew milk mixture. Simmer 5-7 mins whisking constantly until thick like pudding. Stir in vegan parmesan."},
{"@type": "HowToStep", "text": "assemble: In a 9x13 inch baking dish, layer half the potatoes, then half the eggplant. Spread all lentil ragu evenly. Top with remaining eggplant, then remaining potatoes. Pour béchamel