Feta cheese is a staple in my house. The creaminess, the tang–it’s cheesy perfection. This version is all of that and more. More, you ask? Yes, more, because it is delicious, and tangy, and wonderfully briny, but it is also totally dairy free, guilt free, and animal friendly.
What sets this vegan ‘feta’ apart from the others is…drum roll please: tahini! This nutty and slightly bitter sesame seed paste provides a rich umami type flavor. When combined with lemon juice; garlic; savory spices, such as oregano, sage, rosemary, and thyme; and cheesy nutritional yeast, you get an out-of-this-world ‘feta’ with all the zesty, briny flavor you could hope for from your sheep’s milk counterpart.
Vegan ‘feta’ is easy to prepare. You simply blend all the ingredients together into a thick cream, bake a bit, then spread it out to set in the refrigerator. Once it’s set, you can crumble it into a comforting vegan quiche, into your elote corn salad, or in a summery watermelon salad. Because it does need time to set, it’s a good idea to prepare this well in advance and keep it stored in the fridge, so you have it on hand whenever the whim arises. But, if you’re like me and just can’t resist the urge to spoon it into your mouth straight from the blender, you can also use it as a cheezy ‘feta’ spread on your sandwiches, featured in your crudités get-up, or as a dip on your favorite crackers. However you choose to use your vegan ‘feta,’ you’re bound to be thrilled with the results!
Vegan Marinated ‘Feta’ Crumbles
Ingredients
- 1 package tofu, pressed
- 3 T nutritional yeast
- 3-4 garlic cloves
- 1 T olive oil
- 1 lemon, juiced
- 1 T apple cider vinegar
- 1.5 tsp tahini
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
Instructions
- Preheat oven to 400°F. Press tofu. Remove tofu from packaging and liquid. Wrap it in a clean kitchen cloth, and set it between two plates. Lay a heavy item, like a stack of books, or an encyclopedia, on top of the plate and press for about 20 minutes.
- In a high speed blender, add all ingredients. Using a silicone spatula, scrape the sides of the blender and blend until smooth and creamy. ‘Feta’ will be quite thick.
- In a parchment-lined baking pan, spread out ‘feta’ evenly. Bake uncovered for 35 minutes. Remove from the oven, and let it cool. Once cool, refrigerate overnight (or at least 4 hours) before crumbling or cutting into cubes. Enjoy!