High Protein Vegan Feta Cheese
Transform your plant-based cooking with this irresistible high-protein vegan feta cheese recipe! Crafted from firm tofu, raw cashews, and a tangy mix of lemon juice, apple cider vinegar, and nutritional yeast, this dairy-free alternative is creamy, zesty, and packed with protein. Blended with dried oregano and a touch of garlic powder, it delivers a Mediterranean-inspired flavor perfect for salads, pastas, or as a snack. With just 20 minutes of prep and a chill time to firm up, this versatile vegan feta can be crumbled, cubed, or spread, offering endless ways to elevate your dishes. Whether you're vegan, lactose intolerant, or simply looking for a healthy twist on traditional feta, this recipe is a must-try!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 1 cup Raw cashews
- 2 tbsp Unsweetened plain plant-based yogurt
- 3 tbsp Lemon juice
- 1 tbsp Apple cider vinegar
- 2 tbsp Nutritional yeast
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 2 tbsp Water
Instructions
Press the firm tofu for at least 15 minutes to remove excess moisture. Use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
Soak the raw cashews in hot water for 10-15 minutes, then drain and rinse well.
Crumble the pressed tofu into a food processor or high-speed blender. Add the soaked cashews, plant-based yogurt, lemon juice, apple cider vinegar, nutritional yeast, olive oil, garlic powder, dried oregano, salt, and water.
Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the mixture is too thick to blend, add an additional 1-2 teaspoons of water, but keep it thick and creamy.
Line a small container or bowl with plastic wrap or parchment paper, leaving enough overhang to cover the top.
Transfer the blended mixture into the lined container, pressing it down firmly and smoothing the surface.
Fold the overhanging plastic wrap or parchment paper over the top to cover the cheese. Place it in the fridge to firm up for at least 4-6 hours, or overnight for best results.
Once firm, remove the vegan feta cheese from the container and cut it into cubes or crumble it by hand as desired.
Store the cheese in an airtight container in the fridge for up to 5-7 days. Sprinkle with extra dried oregano or olive oil for added flavor if serving immediately.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
