Many people who go plant based often tell me the hardest thing for them to give up is the cheese. They just want the cheese. And while there are some great alternatives out there, there are also some not so great alternatives. Some of them really gross me out… like really.
But I can guarantee you this vegan feta cheese isn’t one of them! I am always amazed at the versatility of the humble tofu. It can really be made into anything. And one of those things is this vegan feta. Salty, tangy, smooshy… all the qualities you look for in a regular feta!
And the best part is it is so. dang. easy.
The hardest part is just draining the stuff to get the moisture out! Find some towels or paper towels, place the tofu in between and set something heavy on top like a pot. The best type of tofu to use for this feta is extra firm (it has less moisture) but if you spring for firm or anything less than that, it is going to take longer to drain the moisture.
For the feta, all you do is mix up some water, lemon and apple cider vinegar, throw in some lemony spices and tofu and BAAM! Vegan feta.
And while I may bore you with my nutritional facts, I’m going to tell you anyway.
This stuff is full of protein, calcium (thank you tofu!), vitamin D, as well as some seriously healthy gut building properties thanks to the apple cider vinegar. Don’t skimp out on the good stuff here people, you want the apple cider vinegar with the Mother. That’s where all the good probiotics are.
Throw this feta in salads (like my Mediterranean Orzo Salad), in wraps, bowls, or sandwiches.
I’d love to know how you use this vegan feta cheese!