Vegan Feta and Cream Cheese

If you like feta cheese, you'll love these vegan versions made using tofu.

Ingredients for Feta

7 oz (extra) firm tofu

1/2 cup water

1/4 cup lemon juice

1/4 cup apple cider vinegar

2 tbsp nutritional yeast

1 tbsp dried basil

1 tbsp dried oregano or parsley

1 tbsp dried thyme

2 cloves fresh garlic or 1 tsp garlic powder

1/2 tsp salt

1/8 tsp black pepper

Ingredients for Cream Cheese Feta

1 cup raw cashews

8 oz firm tofu

1/4 cup water plus 1 cup water

5 tbsp lemon juice

1 tbsp white vinegar

2 tbsp nutritional yeast

2.5 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tbsp agar agar powder (I subbed with cornstarch but would like to try subbing with gelatin too)

1/2 tsp dried oregano

1/2 tsp dried dill

Instructions for Feta

1. Press or squeeze tofu. Crumble or cut into pieces.

2. Add marinade ingredients to tofu. Combine and cover. Let sit in fridge for at least 4 hours.

Instructions for Cream Cheese Feta

1. Optionally soak cashews for 5-10 minutes in hot water, depending upon power of blender

2. Blend cashews, tofu, 1/4 cup water, lemon juice, vinegar, nutritional yeast, and spice (except the oregano and dill which go at the end).

3. Add one cup of water and a tbsp of agar agar powder to a saucepan. Bring to boil. Let it boil for 1 minute while stirring.

4. Pour the agar/water mix into the blender. Blend with other ingredients. Pour into greased loaf pan.

5. Put in fridge to set.

6. Cut into cubes (or enjoy as cream cheese). Add oregano and dill.

Inspired by The Green Creator (Feta), Loving it Vegan (Cream Cheese Feta)

Notes: This feta is the best of several I have tried. Tons of herb flavor. Tastes best in dish that isn't already filled with zesty dressing. (Otherwise it will just taste like tofu.) Add feta immediately before eating, or else the dressing may leak out from the tofu.

Notes: Cream cheese feta was originally supposed to be for feta, but mine didn't set up (maybe because I replaced the agar agar powder with cornstarch). Next time, try using gelatin, or just enjoy as cream cheese. The website says that it is freezer friendly. Mine lasted in the fridge for 2 weeks.

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