Plant-Based Feta Cheese!

Today I'm sharing an EASY recipe for plant-based feta cheese. Back in the day, feta was one of my favorite cheeses, so I was super excited to find this recipe and give it a try. It did not disappoint! This vegan feta is salty and savory and soft and crumbly -- just the way feta should be.

Enjoy this delicious cheese:
• on a salad
• in a sandwich or wrap
• on avocado toast with tomato
• on pasta with spinach and tomato
• in a chickpea omelette
• on pizza

The possibilities are endless!

• 1 package extra firm tofu

• ½ cup water

• ¼ cup lemon juice

• ¼ cup apple cider vinegar

• 2 Tbsp nutritional yeast

• 2 Tbsp white miso

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp salt

• ⅛ tsp black pepper

Press the tofu for at least 1 hour and cut into small cubes.

Mix all of the marinade ingredients together in a large bowl or a container, add the tofu, mix until uniform. Cover and refrigerate for at least 2 hours, preferably overnight. It will taste better the longer it sits!

I recommend making this in a wide, shallow container (like an 8 or 9-inch baking dish) so that every cube of tofu marinates in the dressing.

If the cheese is not salty enough for you, feel free to add some salt to taste.

You can opt for just oregano or just basil, depending on your preference and/or ingredient availability.

Will last 3 to 4 days in an airtight container in the fridge.

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