Feta Cheese: Veganized!



  • 7 oz extra firm tofu, pressed and cubed
  • 1/2 cup water
  • 1 Tablespoon white miso paste
  • 1 Tablespoon nutritional yeast
  • 1/2 lemon, juiced
  • Salt to taste


  1. Add all of your ingredients to a small saucepan and simmer for 10 minutes.
  2. Carefully pour into a container. Cover and place in your fridge to cool (the longer it is refrigerated the more crumbly it will become). Holds for one week (keep refrigerated!).IMG_3082
  3. Enjoy eating whole!Processed with Rookie

Sprinkle on a refreshing grilled pear salad with lemon and avocado oil vinaigrette!


Try your veganized feta on a roasted string bean & red pepper salad, with a balsamic reduction!


  1. Pingback: Grilled Pear Salad, Sprinkled with Vegan Feta | Eating Whole

  2. Pingback: Roasted String Beans and Red Pepper, Balsamic Reduction, Sprinkled with Feta | Eating Whole

  3. Pingback: Roasted Butternut Squash Pizza: Sage flat bread with butternut squash puree, arugula, feta, cranberries, and a maple balsamic reduction | Eating Whole

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