Probably one of the hardest things to stop eating when I change into a plant based diet is cheese! For many years I tried and tried store bought cheese alternatives but let me tell you I had very little success. So this last couple of month I’ve made it my sole mission to perfect and master the vegan cheese game.
This VEGAN FETA cheese is pretty easy to make and there is no cooking involved. Just mix ingredients together in a jar let it sit over night and you’ll have a perfect feta cheese alternative.
I use it on vegan omelettes ( check recipe here), sandwiches, wraps salad bowls etc. You can crumble it with a fork or fingers or cube it for salads! My number one tip is letting this feta soak in all the flavour overnight in the fridge to enhance all the flavours. So let's get to this easy cheese recipe.
Vegan Feta Cheese
Serves: 2 Cups
Prep Time: 45 min
Set Time: 4 - 8hr
1 16-oz/ 450 gr block extra firm tofu, drained and pressed well
2 Tbsp Lemon juice
1 tsp Miso paste
2 Tbsp Olive Oil
3 Tbsp Olive Brine (Water from a jar of olives, I use kalamata)
1 Tbsp Nutritional Yeast
1/2 tsp sea salt
1 tsp Onion powder
1 tsp Garlic powder
1 Tbsp Italian seasoning or oregano
1/2 Cup Water
First, make sure your tofu is completely drained. Drain it by wrapping it with paper or a clean kitchen towel, place a heavy board or place on top and "dry" for 35 min. A tofu press works too!
In the mean time prepare your marinade by whisking all remaining ingredients together.
Place the tofu cubes in an airtight glass jar, add the marinade, close the jar and gently mix until all the tofu is well covered.
Place in the fridge for at least 3-4 hours to enhance flavour ( preferably overnight).