Mediterranean Herbed Feta

This vegan cheese recipe by Steve Leinen was featured at Twin Cities Veg Fest 2017. Watch the demo here!

Yields 1/2 cups

  • 8 ounces extra-firm tofu (not silken)
  • ¼ organic refined coconut oil, liquefied
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon white wine vinegar or raw cider vinegar
  • 1 ½ teaspoons fine sea salt or Kosher salt
  • ¼ teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried oregano

Line a 16-ounce container with plastic wrap or cheesecloth.

Open the tofu container, drain it, and press the tofu to drain as much water as possible. (Use a tofu press or put the tofu in between two plates with a book on top. )

Put the tofu, coconut oil, lemon juice, vinegar, and salt in the food processor and process until very smooth.

Add the herbs and pulse until combined.

Transfer the mixture to the lined container and pack it in with the back of a spoon. Cover with plastic and refrigerate for at least 8 hours until firm.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Friday, September 20, 2019 - Sunday, October 20, 2019

Twin Cities Vegan Chef Challenge 2019

Friday, October 25, 2019

October Dine-Out: J-Selby’s

Thursday, October 31, 2019

Halloween Vegan Bake Sale

Saturday, November 2, 2019

Cookin’ Good with Coco & Lala

Friday, November 8, 2019

Video Outreach