Vegan Feta Cheese Recipe (easy)
Servings: 1.5 cups
Equipment
- blender
Ingredients
- 12 ounces tofu, firm
- 4 ounces coconut oil (refined), melted
- 2 teaspoons onion powder
- 2 tablespoons lemon juice
- 4 teaspoons apple cider vinegar
- 1 - 1 ½ teaspoon salt (to taste)
Instructions
- Place all ingredients in blender and blend until extremely smooth. You may need to stop and scrape down the sides periodically.
- Place in an appropriately shaped dish or mold (covered) and place in refrigerator until firm (a few hours or overnight).
- Break or crumble into pieces as needed.
Notes
Coconut Oil - use refined oil so there's no coconut flavor. Choose the scoopable kind not the liquid.
Storage - the feta keeps well in the fridge for a few weeks or freeze it in small blocks and pull out only what you need.
Recipe Origin - This is the recipe from Virtuous Pie in Vancouver, British Columbia, which is where I first had it. If you are ever there, they have some of my favorite plant-based meals EVER!