Updated: Aug 25, 2020
Vegan cheese can be expensive and if you haven't made vegan cheese before you really should. It's so easy!
Prior to becoming vegan cheese was one of those things I've had a life long love for and I swore (yes, I actually swore) that I could never nor would I ever give it up. If you haven't heard me talk about my vegan journey before, here's a little snippet. I actually feel like veganism chose me. It was something that was building up inside me for years before it actually happened. And when I couldn't ignore the responsibility I felt toward it anymore, and I matured in my readiness to try it, I chose it too. Anyway, I ended up giving up cheese. Yup, I did.
I am still hoping that vegan cheese will continue to be revolutionized into a taste that's closer to the traditional cheeses but I am still so happy and grateful that vegan cheeses exist.
No vegan cheese will taste exactly like traditional cheese but it is still so good. This feta cheese recipe is so delicious. It is tangy and savory and the texture is similar to the real feta. It really makes me miss feta so much less. I use it in wraps, salads, pizzas. It's very summery and adds such a pretty texture to food.
This feta is made with tofu, but don't worry, you don't even taste it. Like, not at all.
Scroll down for the recipe. :)
Prep Time: 8 minutes
Cook Time: 5 minutes
Refrigeration Time: 2-3 hours or until firm
14 oz organic firm tofu drained
1/2 cup water (slightly more is ok too to help with blending)
1/2 cup refined coconut oil
2.5 tsp salt (adjust to taste)
3-4 tbsp Apple cider vinegar (taste it at 3tbsp and add more for more tangyness)
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp agar agar
1/2 tsp oregano pulse a few times
1/2 tsp basil or Italian herbs pulsed a few times
Blend all the ingredients together. Once well blended, add the herbs and pulse a few times to retain some chunks and texture. Give it a taste and adjust to your preference.
Cook on medium low heat until bubbling for a few minutes (see video above)
Pour into container and let cool a bit
Refrigerate 3 hours or until firm
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