Description
Homemade vegan feta is a versatile alternative to traditional feta cheese that is deliciously salty, creamy, and tangy.
Ingredients
Units
Scale
- 1/2 block tofu (extra firm or super firm)
- 1/4 cup coconut oil (refined (not virgin))
- 1 tablespoon miso paste (white)
- 1 tablespoon white wine vinegar (alternatively, apple cider vinegar)
- 4 teaspoons lemon juice
- 1 teaspoon basil (dried)
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 1/4 teaspoon onion powder
- red pepper flakes (pinch; optional)
Instructions
- Remove Excess Moister: Wrap the tofu in a clean dish towel, then weigh the tofu down with a heavy object like a cookbook or a pan. They sell tofu presses, but I always end up using a cast iron pan. Press the tofu for at least 30 minutes, changing the towels in between. Set aside.
- Prep the mold: Prepare a small container by lining it with plastic wrap. The plastic should fall over the sides. Set aside.
- Prepare the Dressing: In a food processor, toss in the miso, vinegar, lemon juice, oil, basil, oregano, onion powder, salt, pepper, and red pepper flakes (if using). Add the tofu in chunks and process until smooth scraping the sides as needed.
- Transfer the mixture to the lined container: Smooth out the top, and cover with more plastic wrap or lid.
- Cure the Feta: The feta needs to solidify, so refrigerate for a minimum of 10 hours.
- Prep for Serving: Once firm, lift from the container and crumble. Use as needed!
Notes
It will keep in an air-tight container in the fridge for about two weeks.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Cook Time: 0 minutes
- Category: Condiment
- Method: stove-top
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 704
- Sugar: 3
- Sodium: 3604
- Fat: 65
- Saturated Fat: 46
- Carbohydrates: 17
- Fiber: 5
- Protein: 22
- Cholesterol: 0 mg