Vegan Baked “Feta” Pasta

Every place that I look on social media, I am seeing this baked feta pasta trend. After seeing it for like the millionth time, I knew it was a sign that I had to make it. I do not love eating dairy because it upsets my stomach, so I wanted to see if there was a vegan version that worked just as well! Here is the recipe that I followed! 

Vegan Baked “Feta” Pasta

Ingredients:

• 1 14 oz firm tofu

• 1 tablespoon nutritional yeast

• 1 tsp salt

• 1 tsp garlic powder

• 2 tablespoons apple cider vinegar

• ½ cup raw cashews (soaked overnight, drained and rinsed)

• 1 quart grape tomatoes

• Oil

• Salt

• Pepper

• Red pepper flakes (optional)

• ½ to 1 pound pasta (I used 1 pound)

• ¼ cup chopped basil

Directions:

1. Add the drained tofu to a food processor with nutritional yeast, salt, garlic powder, apple cider vinegar, and cashews. Process until smooth. 

2. To a 9x13’’ baking dish, add grape tomatoes. Drizzle with olive oil (be generous with the oil) and season with salt and pepper. Make a space in the center and add the tofu “cheese” mixture. Drizzle with more oil, salt, pepper. Sprinkle red pepper flakes. Bake at 400 degrees fahrenheit for about 45 minutes until the tomatoes burst.

3. While the bake is in the oven, prepare your pasta. Remember to save some pasta water.

4. When the tomatoes are ready, remove from the oven, add pasta, and basil. Adjust consistency with pasta water. 

5. Drizzle individual bowls with oil, basil, and red pepper flakes (if desired).

Taste: 9/10

Notes for next time: This would have been a 10/10 if I used enough oil!