Make Vegan Feta Cheese in the comfort of your home. A tangy marinade makes this recipe stand out. See two fun ways to make a healthy and mouthwatering lowfat plantbased alternative.

SPECIAL THANK YOU to Renee Molinary for your delicious request for Feta Cheese. Do you have a request? Let me know! My best recipes come from your ideas.

With love and light,
Christa

Get the recipe with directions here: https://www.artisticvegan.com/blog/vegan-feta-cheese-2-ways-plantbased-oil-free-gluten-free
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Pasted here for you!

Marinade:
1/2 Cup Dairy Free Milk of Choice
1/4 Cup Red Wine Vinegar (Apple Cider Vinegar or Lemon Juice)
Zest of 1/2 Small Lemon
Salt and Pepper to taste
2 tsp Oregano
2 Tbsp Nutritional Yeast
2 Crushed Garlic Cloves
OPT: 1 Tbsp Tamari/Soy Sauce

1 Cup Cashews OR 1 Block of Firm Tofu (Organic, Non-GMO)

DIRECTIONS:

For the Tofu Variety:
1.) Bring a small pot of water to a boil. Place a steamer basket on top. Place the entire block of tofu as is, on the steamer basket. Place a lid on top. Steam for 10 minutes.
2.) While steaming, whisk together the marinade, for this variety include the tamari/soy sauce. Set aside.
Allow tofu to cool to touch and slice into cubes or as desired (crumble etc.) Place the prepared and sliced/crumbled tofu in a jar. Pour the marinade on top.
3.) Seal the jar. Refrigerate for 8+hours, the longer it goes the more flavorful it'll be. This will last for about 5 days or so in the fridge.
4.) Serve anyway you'd like!

For the Cashew Variety:
1.) Soak your cashews overnight until you can easily break them apart with your fingers. You can also boil them for 30 minutes for a quicker method. Drain and rinse the prepared cashews, crush them until they are chunky with a potato masher, pastry cutter or a quick pulse in the food processor.
2.) Place the prepared cashews in a jar. Whisk the marinade ingredients less the soy/tamari sauce to keep it soy-free (coconut aminos could be used for similar flavor), and pour the marinade on top of the cashews. Seal the jar. Refrigerate for 8+hours, the longer it goes the more flavorful it'll be. This will last for about 2-3 days or so in the fridge.
3.) Serve as you desire! I roasted veggies in the extra marinade and poured the "cashew feta" on top, delicious!

TIP: If you don't like the chunky results of the cashews, blend them in a food processor or blender with the marinade and process to refrigerate, it will be more like a spread.

Cucumber Salad: https://www.artisticvegan.com/blog/cucumber-salad-3-ways-vegan-no-oil-or-sugar

Greek Salad for the Gods: https://www.artisticvegan.com/blog/greek-salad-for-the-gods-free-of-oil-sugar-gluten-dairy

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