I remember when there wasn’t a day that went by that I didn’t eat cheese. I’d suffer from tummy pains, eczema, and wobbly bits on my body where I didn’t want them, but still I wouldn’t step away from the cheese. Thankfully I finally got savvy, but I do miss the fun of cheese sometimes.
I’m not brave enough to attempt making one of those complicated cultured vegan cheeses yet (one day!), but thankfully this one is a cinch to make and still made me feel all clever in manner of Professional Cheesemaker.
It doesn’t taste like the creamy, Danish feta I once loved but it does taste like the traditional hard, crumbly feta in brine. Sprinkle it with balsamic vinegar and wait for the magic to happen!
From the kitchen of: Rebecca Weller — Vegan Sparkles
Prep time: 10 mins
Total time: 40 mins
- 1 small packet of Extra-Firm Tofu (organic & non-GMO) — drained and cut into cubes
- 2 cups Water
- Juice of 2 Lemons
- 1 tbsp Sea Salt
- 2 tsp Dried Basil
- 2 tsp Dried Oregano
- 2 tbsp Nutritional Yeast
Try tofu feta in some of these yummy recipes: