Cheese, cheese, cheese, the biggest deterrent I hear why someone doesn’t want to go vegan. I get it, it’s wildly addictive and often comes in pretty packaging. It’s hard to walk away from dairy cheese, because something about cheese makes most things taste better to most people and honestly, vegan cheese doesn’t quite do the trick most of the time, but sometimes it does and it’s magic.
Things have gotten a lot better since I became vegan, and I think the trick is that when we want to replace cheese, we understand that it’s not so important to get the same exact flavor and texture, but to replace it with something flavorful and delightful that is just as good, or even better.
I am not claiming this vegan feta is a 1:1 to milk feta. It’s not going to be as creamy, it’s going to have more of a halloumi texture, but I promise you it’s bursting with flavor and would enhance any salad or mezze plate.
The Secret to Intense Flavor – Time: But Not Too Much
I have made this vegan feta 100 differs ways, and no matter which direction I go, it always tastes better the next day, though we usually get through half the batch before then.
It’s the basic marinade combination of spices and flavors mixed with oil and acid. It’s important to note that because there is oil and raw garlic and pepper relish mixed together, this should be eaten within 3 days. Botulism is real, and we don’t need any of that going on.
How to Enjoy
Eat as a snack, include as a salad, include in a gyro or as mezze spread – it’s totally up to you. It packs a but of a cheesy, umami element to whatever you add it to.
No Cook Flavorful Vegan Feta Cubes
Ingredients
Equipment
Method
- Cut the tofu into cubes (as pictured)Mix all the ingredients for the marinade (except the tofu and dill) until the miso and nutritional yeast have dissolved. Add the dill and gently mix. Add the marinade to a WECK jar or something you can seal and have the marinade cover all the tofu cubes. Add the cubed tofu to the jar. Seal the jar and shake so the marinade covers all the tofu evenly.Here is where I am supposed to tell you to place the jar in the fridge for two hours and let the marinade do its thing, but honestly, you can immediately use some, though it tastes better the longer it marinades. Enjoy on salads, as part of an mezzo spread or appetizer platter, in a gyro, or just as a snack!
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