Vegan Saffron Cheese On Toast Recipe Info
This is the golden solstice of feta saffron cheese on toast. It totally reimagines the traditional sharp tang of Greek feta by infusing it with the royal warmth of rich saffron. To make this truly unique, we used a double-cultured technique for the cheese, combining the acidity of lactic acid with the floral bitterness of the saffron threads. The cheese is designed to soften and weep under the grill, creating a luxurious, melted texture that contrasts with the charred red onions.
Servings: 2 individual toasts
Total Time: 2 hours & 20 minutes (includes cheese firming time)
Prep Time: 20 minutes active work
Grilling Time: 5 to 7 minutes
Nutritional Information (per serving/per 1 toast):
– Calories: 310 kcal
– Carbohydrates: 38g
– Protein: 9g
– Fat: 14g
– Fibre: 4.5g
Vegan Saffron Cheese On Toast Recipe Ingredients
Saffron Vegan Feta Cheese (Homemade):
– 100 grams of raw macadamia nuts (soaked in boiling water for 30 minutes then drained)
– 80 ml of unsweetened soy milk
– 1/2 a teaspoon of saffron threads (crushed into a powder)
– 1.5 tablespoons of refined coconut oil (melted, for the set)
– 1 tablespoon of lemon juice
– 1 teaspoon of nutritional yeast
– 1/2 a teaspoon of sea salt
– 1/4 teaspoon of agar-agar powder (for the firm, sliceable structure)
Toast & Toppings:
– 2 small, thick slices of white sourdough bread
– 1/2 or 1/4 a medium red onion (sliced into thin half-moons)
– 1/2 a teaspoon of extra virgin olive oil
– A generous pinch of flaky sea salt
– 1/4 teaspoon of freshly ground black pepper
– 1/4 teaspoon of mild chili powder (for a warm back-note)
Vegan Saffron Cheese On Toast Recipe Cooking Instructions
1. Saffron Extraction: Place your crushed saffron threads into a small glass with the soy milk. Let it steep for 10 minutes until the plant-based milk turns a deep, vibrant marigold yellow. This will ensure the colour and floral aroma are evenly distributed throughout the cheese.
2. Making The Cultured Feta Vegan Cheese: Place the soaked macadamia nuts, the saffron-infused milk, lemon juice, nutritional yeast, and sea salt into a high-speed blender. Blend until the mixture is as smooth as silk.
3. Activating The Set: In a small saucepan, combine the melted coconut oil and the agar-agar powder. Whisk over medium heat until the mixture just begins to bubble. Immediately pour the blender contents into the saucepan. Whisk vigorously for 60 seconds. The heat activates the agar-agar, which is what allows the feta to hold its shape before melting.
4. Cooling Phase: Pour the golden cheese mixture into a small, square-bottomed container. Smooth the top and place it in the freezer for 45 minutes (or fridge for 2 hours) until it is firm enough to be crumbled or sliced.
5. Preparing The Onions: While the cheese sets, toss your sliced red onions with the half-teaspoon of olive oil and a tiny pinch of salt in a small bowl. Massaging the oil into the onions ensures they soften and caramelize under the grill rather than burning.
6. Toast & Assembly: Preheat your grill to a medium-high setting. Lightly toast your small sourdough slices in a toaster first until they are just barely golden. This prevents the bread from becoming soggy once the cheese melts. Place the toasted bread on a baking sheet. Layer the oiled red onions across the bread first.
7. The Melting Point: Remove your saffron feta cheese from the cold. Crumble about 3 tablespoons of the golden cheese over each slice of toast, leaving some gaps for the onions to peek through. Dust the top with the black pepper and the chili powder.
8. Under The Grill: Place the tray under the grill for 5 to 7 minutes. Watch closely because the saffron feta cheese won’t run like mozzarella, but it will soften, begin to glisten, and the edges will be slightly brown. The red onions should become charred at the tips.
9. Final Seasoning: Remove from the grill and immediately finish with the flaky sea salt. The salt crystals will stick to the softened saffron cheese, enhancing the briny feta profile. We suggest serving while the golden cheese is warm and the sourdough is at its maximum crunch.
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