vegan feta

A recipe for homemade vegan feta cheese made from tofu.

Vegan Feta Cheese - Tofu Feta

tbsp warm water

tsp white miso ((optional, but recommended))

olive oil

yeast

apple cider vinegar

lemon juice

salt

garlic powder

oregano

lb firm tofu

Drain and press your tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)

While the tofu is pressing, make a marinade.  Add water, nutritional yeast, apple cider vinegar, lemon juice, miso, salt, and spices to a dish and give it all a stir with a fork.  I like to use a shallow container so there is more surface area for the tofu to absorb the marinade.

Cut your pressed tofu into cubes (or simply crumble it) add it to the marinade and flip it with a spatula until it is well coated.

Allow your tofu feta to sit in the fridge for at least an hour to let the tofu soak up the flavors.  (It will taste even better if sits overnight.)

Similar to the way that Pasta Primavera celebrates the freshness of Springtime vegetables, this dish is a salute to Summer ☀️ It starts summery yellow squash and zucchini - which are so fresh this time of year, they&#039;re tender and sweet, and exceptionally flavorful - lightly sautéed in a white wine garlic sauce along with a sun ripened cherry tomatoes, fresh basil, and lots of lemon. Summer in a bowl!

Creamy Zucchini Spaghetti with Vegan Feta Sauce

onion

garlic

tsp red pepper flakes

dry white wine

yellow squash (chopped)

zucchini (chopped)

cherry tomatoes (the yellow/orange ones

pasta water (aka the liquid the noodles were cooking in*)

Whipped Vegan Feta (roughly 1.5 cups, recipe below*)

capers (optional) (drained)

basil leaves (plus more for serving)

spaghetti

lemon

tbsp nutrtional yeast (optional)

salt and pepper

Start by dicing the onion, mincing the garlic, and chopping the squash and zucchini into small bite-sized pieces. Then set aside.

Warm a large pot on medium heat, add 2 tbsp of oil, and sweat the onions for 2 to 3 minutes or until softened. Lower the heat if they start to brown, we don&#039;t want a lot of color on the onions.

Then add the garlic and feel free to add a small splash of water to the pan if it gets too dry.

Then add the miso paste, red pepper flakes, oregano, and mix. Add the white wine and simmer for 2-3 minutes to allow the liquid to cook down.

Then add in the squash, zucchini, and tomatoes and toss to coat. Cook only for 1-2 minutes to soften slightly. It will cook more later so you don&#039;t want the veggies to be too soft. Season with salt and pepper, remove from the heat, and set aside.

The Veggies 🌱

In another large pot, add spaghetti to boiling water and cook until al dente. In the meantime, you can prep your Creamy Feta Spread (recipe below) (unless you already made it, in which case...put on some cooking tunes and pour yourslf a glass of wine? 😊)

Make the Noodles

About two minutes before the noodles are done cooking, you can return the veggies to the stove on low heat. Laddle in 1/2 cup of the water that the noodles were cooking in - and it&#039;s a good idea to laddle out another 1/2 cup to have on hand in case the sauce gets too thick and you want to thin it out later.

Then add 1.5 cups of the Creamy Feta Spread to the pot along with the basil, vegan parmesan, and capers.

Drain the noodles and add to the pot with the veggies. Toss for 1-2 minutes oven low heat to bring the sauce together. It will be thin at first and then thicken as it simmers and the motion of tossing the pasta will help to emoulsify and thicken it. You&#039;ll know it&#039;s ready for the next step when it&#039;s glossy and thick, and clings to the noodles nicely.

The Sauce

Finishing touches are more than garnish, which is often though of as optional. In this recipe, the finsihing touches are what make the dish and it&#039;s where you can really customize the flavors to your liking 😊

The way I do it is to taste one noodle to see what it needs. At this stage it usually needs a good amount of salt and pepper - you&#039;d be amazed at how much salt and pepper can really make the flavors pop! I also find that a good squeeze of lemon really makes the tanginess in the Feta Sauce sing, and I  usually sprinkle in just a touch of nutritional yeast or additional vegan parmesan just before serving too. Taste and adjust until it tastes perfect to you! It should be creamy, salty, tangy, garlicy, and bursting with flavor! Once it&#039;s just right, your&#039;e ready to serve!

For optimal Summery vibes, serve this spaghetti in a big bowl along side a fresh green salad, and chilled glass of wine ☀️ Enjoy!

The Finishing Touches  🍋

This Vegan Feta Recipe is easy to make, requires less ingredients and tastes almost like real feta cheese! It&#x27;s super versatile, perfect on top of a pasta salad, pizza or as filling in flatbread, Turkish borek or any dish you want to serve with feta.

Homemade Vegan Feta

oz extra firm tofu (200 grams)

olive oil (120 grams)

basil

thyme

garlic (minced)

tsp sea salt

tsp red paprika flakes (optional)

tsp black pepper (optional)

*Note: Be sure to watch the recipe video for visual instruction!

Drain tofu, pat dry and cut into cubes. Then place the tofu cubes in a jar.

Stir together all ingredients for the marinade (olive oil, herbs, garlic, and spices). Pour it over the tofu and seal the jar tightly. Give it a good shake making sure the tofu is well coated with the marinade. Refrigerate at least overnight to unfold flavors. (The longer the tofu soaks, the better it tastes).

This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!

Spinach Stuffed Spaghetti Squash

spaghetti squash

olive oil (divided)

oz spinach (200 grams, fresh or frozen)

dairy-free cream cheese

salt and pepper (to taste)

vegan feta cheese (150 grams, optional)

dairy-free cheese (75 grams, grated, optional)

Parmesan

pine nuts

Preheat oven to 400°F (200°C).

Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.

Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).

Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.

Cook Spaghetti Squash

In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.

Spinach Cream

Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.

Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.

Serve immediately while hot with toasted pine nuts and fresh thyme on top!

Stuffed Spaghetti Boats

Love the viral baked feta pasta dish? Make this vegan version with dairy-free feta cheese, kalamata olives, Orengo, and more.

Vegan Baked Feta Pasta with Dairy-Free Cheese

blocks of Violife's vegan feta cheese

cherry tomatoes

kalamata olives

Chili flakes

Salt & pepper

Pasta

Prep the oven

Add your ingredients to the pan

In your oven-safe pan, place 2 blocks of the vegan feta, and add the cherry tomatoes, olive oil, Orengo, chili flakes, salt, and pepper. Bake for 25-30 minutes.

Cook the pasta

Cook your pasta according to the package. Drain and finish.


Add the pasta and feta

Take the dish out of the oven and mix in the cooked pasta.

This Whipped Vegan Feta with Herb Potatoes is the perfect side dish. Made with Trader Joe&#039;s vegan feta and crispy fingerling potatoes.

Whipped Vegan Feta with Herb Potatoes

block Trader Joe's Vegan Feta (drained)

non-dairy milk (as needed)

fingerling potatoes

olive oil (separated)

pepper

herbs

lemon juice (to taste)

salt (to taste)

Preheat the oven to 400 degrees. Cut the tops off of the garlic heads to expose the cloves. Place each head on it&#39;s own piece of foil. Drizzle the exposed garlic cloves with olive oil and wrap the foil up around it tightly. Place both bulbs on a baking sheet and roast for 30 minutes. Remove from the oven and allow to cool.

Increase the oven heat to 425 degrees and line a baking sheet with parchment paper. Scrub the potatoes and cut any large ones in half. Spread out on the baking sheet and drizzle with 1 tablespoon of olive oil and pepper. Toss to coat and place in the oven. Roast for 30 minutes, flipping halfway. Remove from the oven.

Meanwhile, squeeze out the cloves from one of the heads of garlic into a food processor. Add the drained vegan feta, lemon juice, olive oil and a splash of non-dairy milk. Blend until smooth - scraping down the sides as needed and adding more non-dairy milk until it is smooth and creamy. Taste and add salt if needed. Place in the fridge until ready to use.

To a bowl add the cloves from the other head of garlic. Use a fork to smash the cloves into a paste. Add 3 tablespoons of olive oil, the chopped herbs &amp; lemon juice and stir to combine. When the potatoes are done, add them to the herbs and toss to coat. Add salt to taste.

To serve, spread out the whipped vegan feta on a serving platter. Top with the warm potatoes and serve.

These Mediterranean Pizza Pockets are filled with vegan feta, vegan parmesan, sun-dried tomatoes, herbs &amp; garlic. The perfect vegan snack or kid-friendly dinner!

Mediterranean Pizza Pockets

pizza dough

flour (for rolling out the dough)

vegan feta (crumbled)

vegan parmesan

sun-dried tomatoes (in oil, roughly chopped)

garlic (finely minced)

basil (chopped)

salt & pepper

vegan butter (melted)

garlic salt

marinara sauce

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Place the pizza dough on a lightly floured surface and allow to come to room temperature for 30 minutes.

Combine the feta, parmesan, sun-dried tomatoes, garlic, basil, oregano and a pinch of salt &amp; pepper in a bowl. Mix and set aside.

Cut the dough into 8 equal pieces. Using your hands or a rolling pin, roll each piece of dough into a circle. Add 1-2 tablespoons of the filling to each piece of dough and fold over to create a half circle. Pinch the sides closed and place on the baking sheet.

Use a fork to seal the edges of each pizza pocket. Brush with vegan butter and sprinkle a little garlic powder, garlic salt and oregano on each one. Place in the oven and bake for 20 minutes, or until golden brown.

Remove from the oven and serve hot with warm marinara sauce.

https://www.youtube.com/watch?v=PqM6uW-V0lM

These Mediterranean Pizza Pockets are filled with vegan feta, vegan parmesan, sun-dried tomatoes, herbs & garlic. The perfect vegan snack or kid-friendly dinner!
#vegan #pizza #pizzarecipe 
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Mediterranean Pizza Pockets | This Savory Vegan

These Mediterranean Chickpea Salad Sandwiches are layered with vegan pesto, smashed chickpea salad, vegan feta and greens. The perfect vegan lunch!

Mediterranean Chickpea Salad Sandwiches

chickpeas

vegan mayo

vegan feta (crumbled, plus more for serving)

sun-dried tomatoes

basil leaves

dijon mustard

vegan pesto (homemade

microgreens (or sub arugula)

sandwich rolls (I got mine at Trader Joe's)

Toast the sandwich rolls in the oven, toaster or air fryer.

Meanwhile, combine the chickpeas, mayo, feta, garlic, tomatoes, basil, dijon, salt &amp; pepper in a food processor and pulse a couple times until combined. Taste and adjust the seasonings as needed.

To the top of each roll, spread on some pesto. To the bottom of each roll, layer chickpea salad, more feta and microgreens. Close the sandwiches and serve.

https://content.jwplatform.com/videos/7rTofPQZ.mp4

Our vegan feta cheese tastes salty and tangy much like the real thing, it has a similar consistency to feta cheese and it's made with fantastic Mediterranean herbs for an even more authentic taste. It's fantastic on its own or in a traditional Greek salad.

Vegan Feta Cheese

cup, cashew

wt. oz tofu

tbsp vinegar

oat milk*

tsp, oregano

tsp salt

water

tbsp agar agar

Soak the cashews in

Soak the cashews in boiling water for around 15-20 minutes. Prepare a rectangular tray and brush it with a little olive oil so it becomes non stick. Set aside.

In a blender, mix

In a blender, mix the tofu, cashew, lemon juice, vinegar, garlic powder, dairy-free milk, nutritional yeast, oregano, basil, salt and olive oil. Blend until you get a smooth cream.

In a saucepan, mix

In a saucepan, mix the water and the agar agar. Bring to a gentle boil and simmer for 30-60 seconds while mixing continuously. Quickly add the agar agar mixture to your blender, over the rest of the ingredients. Blend at full speed until the mixture is fully incorporated (30-60 seconds).

Super quickly, pour the

Super quickly, pour the mixture in your prepared tray. You can even out the surface so your vegan feta cheese is nice and uniform. Put the tray in the fridge for around an hour until the vegan feta cheese is hard and set.

Gently remove the vegan

Gently remove the vegan feta cheese from the tray and cut into desired shapes. Serve with olive oil, fresh herbs and crusty bread on the side.

How to make Vegan Feta Cheese

If you are looking for an easy dinner, this Simple Tomato Couscous &amp; Chickpeas recipe is exactly what you need! Quick, easy &amp; plant-based.

Simple Tomato Couscous &amp; Chickpeas

Italian seasoning

smoked paprika

pearl couscous (dry)

broth (I used vegan chicken broth)

tomatoes

chickpeas (drained & rinsed)

lemon (juiced)

basil (chopped, plus more for serving)

vegan feta (crumbled, optional)

Heat the oil in a skillet over medium heat. Add the onion, garlic &amp; dry seasonings and cook down for 3 minutes, stirring frequently.

Pour in the couscous, broth, tomatoes &amp; chickpeas and stir to combine. Bring to a boil, cover, lower heat and simmer for 20 minutes.

Remove the lid and stir to fluff. Add the lemon juice &amp; basil and stir to combine. Taste to to see if it needs salt.

Serve hot and top with feta &amp; fresh basil.

https://www.youtube.com/watch?v=ZTP3LyiH4Jo

If you are looking for an easy dinner, this Simple Tomato Couscous & Chickpeas recipe is exactly what you need! Quick, easy & plant-based.
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/simple-tomato-couscous-chickpeas/

▢2 tablespoons olive oil
▢1/2 yellow onion diced
▢3 cloves garlic minced
▢1 tablespoon Italian seasoning
▢1/2 teaspoon smoked paprika
▢1/2 teaspoon pepper
▢1/2 cup pearl couscous dry
▢1 cup broth I used vegan chicken broth
▢2 cups crushed tomatoes
▢1 15-ounce can chickpeas drained & rinsed
▢1/2 lemon juiced
▢2 tablespoons fresh basil chopped, plus more for serving
▢3 ounces vegan feta crumbled, optional

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Simple Tomato Couscous & Chickpeas | This Savory Vegan

This vegan feta cheese recipe is super smooth and creamy and it&#039;s made from macadamia nuts! It&#039;s easy to make and it&#039;s 100% vegan.

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Top 16 vegan feta recipes from across the web

The most viewed vegan feta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Feta Cheese - Tofu Feta

Creamy Zucchini Spaghetti with Vega...

Homemade Vegan Feta

Spinach Stuffed Spaghetti Squash

Vegan Baked Feta Pasta with Dairy-F...

Whipped Vegan Feta with Herb Potato...

Mediterranean Pizza Pockets

Mediterranean Chickpea Salad Sandwi...

Vegan Feta Cheese

Simple Tomato Couscous &amp; Chickp...

Homemade Vegan Feta Cheese

Harissa Chickpea Pitas

Vegan Watermelon Feta Salad with Cu...

Loaded Greek Potato Wedges

Roasted Tomato &amp; Basil Orzo Sal...

Kale Pesto Pasta Salad

The most viewed vegan feta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Simple Tomato Couscous & Chickp...

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