Vegan Feta Cheese

12oz (350 grams) extra firm tofu, no need to press

½ cup (120 ml) melted refined coconut oil, it MUST be refined and not unrefined or virgin

3 tablespoons (45 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon nutritional yeast

1 teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon dried dill (leaves not seeds)

1½ to 2 teaspoons good quality fine sea salt or kosher salt (not table salt)

Add all of the ingredients to a food processor, starting off with only half of the salt. Blend until smooth, then taste and add more salt as needed.
For soft, creamy & meltable vegan feta: Serve straight from the food processor, or pack into a container, cover, and refrigerate for a few hours for a firmer, spreadable cheese.
For firm, cube-able vegan feta: Line a small oven-proof pan/dish with baking parchment. Spoon the cheese from the food processor into the dish and push it down well and evenly. Refrigerate for at least 2 hours.
Preheat oven to 400°F (200 °C). Bake uncovered for 35 minutes.
Allow to cool to room temperature and then refrigerate for at least 4 hours before cubing or crumbling.
OPTIONAL: The firmer, baked version can be cubed, put in a jar, then covered with extra virgin olive oil and some herbs to marinate.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧀Cheese Alternative

CuisineVegan

Occasions📆Everyday🥗Salads🥪Sandwiches

Season🔁Year-round

DifficultyEasy ⏰ 10m