Vegan Cheese for Bourekas (Israeli Savory Pastries) – No Nuts Needed
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It's no accident that I'm posting this on a Saturday morning.
Because really, a good vegan cheese for bourekas is a must-have.
Just like bourekas on a Saturday morning.
Full disclosure:
Before we get into the cheese, this recipe belongs to Aya Kahila Sirkis (an Israeli vegan cook). We message each other now and then about food, recipes, and flavors.
I asked her to send me a few words about herself. Here's what she shared:
"I'm Aya. I've been vegan for 7 years and a cook for a decade, and every day, my life revolves around food.
Going vegan meant reinventing everything I knew about cooking, and I couldn't have enjoyed it more. I discovered a whole new way to cook—more interesting, and even more delicious!"
Go follow her. Seriously. She knows a thing or two about food.
This cheese is perfect for baking inside pastries like bourekas. I made mine with rice paper, but you can absolutely use phyllo dough, or put the cheese in quiches, sambusak (stuffed savory turnovers), and more.
Aaaand you can bake it AS IS in a baking dish with a few seeds and some olive oil. Once it sets, spread it on a slice of bread.
A Few Things About This Vegan Cheese
- Sauerkraut? Really?
Yes! It's so good. You don't really taste the cabbage, but it adds a deep flavor and a distinctive aroma that make this cheese just right for pastries like bourekas.
If you don't want to use sauerkraut, or don't have any, ask Aya what to substitute. I honestly have no idea.
- Cornstarch
The cheese needs some kind of starch to set. Cornstarch or tapioca starch will work, or, if you're really out of options, all-purpose flour.
- Don't skimp on the oil
That amount of oil is what makes the cheese work so well in baked dishes.
Vegan Cheese for Bourekas: Nutrition Facts
Per 100 g (3.5 oz) of prepared cheese, before baking:
- 178 calories
- 5 g protein
- 4 g carbohydrates
- 14 g fat
If you're looking for a rice-paper bourekas recipe, you'll find one on the website of Ori Shavit (an Israeli vegan food writer).
The Vegan Get-Lean Challenge – Starts This Sunday – New Spring Meal Plan
Vegan Cheese for Bourekas
Ingredients
- 500 g (17.6 oz) firm tofu
- 350 g (12.3 oz) unsweetened soy milk, with no sugar or other sweeteners
- 15 g (0.53 oz) salt
- 70 g (2.5 oz) sauerkraut
- 10 g (0.35 oz) sauerkraut brine, lemon juice, or vinegar
- 15 g (0.53 oz) cornstarch, tapioca starch, or potato starch
- 90 g (3.2 oz) olive oil
Instructions
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Add all the cheese ingredients to a food processor and process thoroughly until smooth and evenly blended.
For a Baked Cheese Spread
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Transfer to an oven-safe dish. Top with a few pumpkin seeds, cracked black pepper, and a little olive oil, then bake in a moderate oven for about half an hour.
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Take it out and let it cool on the counter before digging in. The cheese will set as it cools.
For Bourekas
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Spread a few tablespoons of cheese onto rice paper or phyllo sheets.
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Roll them up.
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Bake at 180°C (350°F) for about 8 minutes.
