Vegan Feta (feta, but betta!)

​Say hello to the new "cheese" recipe I've been putting on E V E R Y T H I N G !!!

​I've been calling it feta because it's crumbly, but I'm not sure it's *exactly* like feta. But I'm also not sure anyone cares, because it's just good. Like, really good. 

I got this recipe originally from Erin Ireland and have been toying with it since. 

I've spread it, crumbled it, cooked it... it's delicious in all forms! And it's actually quite easy to make, ready?

Vegan Feta

1 package of firm tofu
5 TBSP refined coconut oil
1 tsp onion powder
1 tsp sea salt
1 TBSP fresh lemon juice
1 TBSP raw apple cider vinegar
Optional: 1 TBSP miso paste


To make:
Gently melt the coconut oil until it is liquid.
In a blender, combine all ingredients until smooth. You will likely have to stop and scrape the sides several times.
Once it's blended, press mixture into a glass dish, making sure to press out any air bubbles that will form.
Refrigerate overnight.
To crumble, just grab a spoonful of feta and use your fingers to break it into bits. 

Yeah, that's it. Enjoy!

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