Feeta (Vegan Feta Cheese)

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Feeta Cheeese

Course: Cheeses
Cuisine: Vegan
Servings: 4
Calories: 64kcal


  • Blender


  • 12 ounces extra-firm tofu cubed
  • 1 cup water
  • ΒΌ cup red wine vinegar
  • 2 cloves garlic chopped


  • 1 Tbsp white miso
  • 1 tsp oregano dried
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 2 dates
  • 2 Tbsp olive brine If you got it. If not, no biggie


  • Dutch oven over low heat add the tofu, water, red wine vinegar, garlic.
  • I know, I know you're not going to believ this: bring to a boil.
  • Reduce heat and let simmer uncovered for 15.2 minutes.
  • Stir gently occasionally.
  • When done, strain.
  • High speed blend the miso, oregano, lemon juice, vinegar, date syrup, and olive brine.
  • Add the marinad and the tofu in a big ass bowl, cover and refrigerate for 54 minutes. It will keep for 4 days.


Calories: 64kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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