Low Sodium Vegan Feta Cheese
This Low Sodium Vegan Feta Cheese recipe is a game-changer for plant-based eaters seeking a flavorful yet heart-healthy alternative to traditional feta. Crafted from firm tofu, this dairy-free recipe is perfectly marinated in a zesty blend of lemon juice, raw apple cider vinegar, and aromatic herbs like oregano and basil, delivering all the tangy, savory notes you love. Nutritional yeast adds a cheesy depth, while optional low-sodium miso paste enhances the richness without compromising on salt content. Quick to prepare with only 15 minutes of hands-on time, this vegan feta is ideal for topping salads, grain bowls, or Mediterranean-inspired dishes. Plus, it’s easy to store and meal-prep friendly, making it a versatile addition to your vegan kitchen staples. Perfectly suited for anyone seeking plant-based, low-sodium alternatives, this recipe balances health and flavor effortlessly.
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Recipe Information
Ingredients
- 14 oz Firm tofu (pressed to remove excess water)
- 3 tbsp Lemon juice (freshly squeezed)
- 2 tbsp Raw apple cider vinegar
- 3 tbsp Filtered water
- 2 tbsp Olive oil (optional, for a richer texture)
- 2 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Ground black pepper
- 1 tsp Low sodium miso paste (optional, for deeper flavor)
Instructions
Press the firm tofu for 15–20 minutes to remove as much water as possible. This is crucial for achieving a firmer texture suitable for feta cheese.
Cut the pressed tofu into small cubes, roughly 1/2 inch in size, to resemble traditional feta cheese chunks.
In a medium-sized mixing bowl, whisk together the lemon juice, raw apple cider vinegar, filtered water, olive oil (if using), nutritional yeast, garlic powder, dried oregano, dried basil, ground black pepper, and low sodium miso paste (if using) until well combined.
Add the tofu cubes to the marinade, gently tossing to ensure every piece is coated evenly.
Transfer the tofu and marinade to an airtight container and refrigerate for at least 4 hours, although overnight is ideal for the best flavor absorption.
When ready to serve, use the tofu feta as a topping for salads, grain bowls, or Mediterranean-inspired dishes. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2746 mg | 211% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1272 mg | 27% | |
*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.
