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Making vegan cheeses is easier than it seems; it is a matter of trying new recipes and customising them to our liking. This healthy vegan feta cheese (fat & cholesterol free) is delicious and has a flavour and texture similar to the original; it is also straightforward to prepare. It is healthier, it has hardly any fat, and it has no cholesterol.

Also Read: Healthy Vegan Greek Salad Recipe With Feta Tofu Cheese

As a substitute for cheese, I have used firm tofu. In case you have never used tofu in the kitchen, it usually comes in a package with water, so you have to press it to release as much liquid as possible. 

What I do is wrap it in a kitchen towel (you can also use napkins or kitchen paper, but it is less ecological) and put some weight on it like a tetra brick with a table or plate underneath or a heavy book. I leave it like that for at least 30 minutes.

Also Read: Healthy Vegan Tempeh Bacon Recipe (8 Ingredients)

The recipe is straightforward; you have to cut the tofu into cubes, prepare the dressing by mixing the ingredients and leave the tofu marinating. The longer you leave it, the more flavour it will have.

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I have tried several different dressings, which I like the most, but you can experiment and try other ingredients. For example, I use apple cider vinegar, although you can use other vinegar without problems. Also Read: Best Classic Vegan Cobb Salad With Dressing (Healthy!)

I have also seen recipes with soy sauce or miso, with different proportions of water, lemon and vinegar, or even some use only lemon or only vinegar; there are endless combinations! 

You can use other spices, but I like simple recipes, and oregano is delicious; you don't need anything else.

Also Read: Vegan Mayonnaise (Rich, Thick and Creamy!)

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To marinate the tofu, I recommend that you do it in a container with a lid and that you store it in the refrigerator or refrigerator for at least 2 hours, although it begins to have more flavour after 2 or 3 days. I have read that when it has more flavour after 1 or 2 weeks, I have never had it that long because I am afraid that the tofu will spoil.

Also Read: Vegan Russian Salad With Vegan Mayonnaise

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If you like your feta more crumbly, you can mash it with the help of a fork, the flavour does not change, but you may enjoy the texture more. I like it both ways, so I don't complicate my life and leave it to the dice.As I like this healthy vegan feta cheese (fat & cholesterol free) the most, it is in a salad, and my favourite is Greek; it is very refreshing, especially now that it is hot and the recipe is straightforward. 

Also Read: Favourite Quinoa Salad Recipe

If you do not know how prepared, do not worry because it will be the following recipe that we will publish on the blog, it is spectacular!

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Healthy Vegan Feta Cheese (Fat & Cholesterol Free)

• This healthy vegan feta cheese (fat & cholesterol free) has a taste and texture close to the original. It is more beneficial, has hardly any fat and has no cholesterol.Author: Dance of Stoves
• Preparation: 15 mins
• Total: 15 mins
• Servings: 4 (1x), 8 (2x), 12 (3x)
• Category: Vegan Cheese
• Cuisine: Vegan, Gluten-Free, Greek

Ingredients SCALE (1x)

• 275 g tofu (9.7 ounces)
• 1/4 cup of lemon juice (60 ml)
• 1/2 cup of water (125 ml)
• 1/2 cup of apple cider vinegar (125 ml)
• One tablespoon of oregano

Ingredients SCALE (2x)

• 550 g tofu (19 2/5 ounces)
• 1/2 cup of lemon juice (120 ml)
• 1 cup of water (250 ml)
• 1 cup of apple cider vinegar (250 ml)
• Two tablespoon oregano

Ingredients SCALE (3x)

• 825 g tofu (29 ounces)
• 3/4 cup of lemon juice (180 ml)
• 1 1/2 cups of water (375 ml)
• 1 1/2 cups of apple cider vinegar (375 ml)
• Three tablespoon oregano

Instructions

1. Press the tofu. If you don't know how to do it, read the second paragraph of this post.
2. Dice the tofu.
3. Prepare the marinade by adding lemon juice, water, vinegar, and oregano. Mix it well and add the tofu cubes. I recommend that you use a container with a lid.
4. Put the tofu in the fridge or refrigerator and let it marinate for at least 2 hours, although ideally, it should be at least 2 or 3 days to have more flavour.
5. Take the tofu out of the fridge or refrigerator, strain it, and use it however you like.

Grades

If you are not going to use all the tofu, strain only what you will use; the rest leave it in the fridge or refrigerator in the marinade liquid.

Nutrition

Serving Size: 1/4 of the recipe Calories: 63 Sugar: 1 g Sodium: 10 mg Fat: 3 g Saturated fat: 0.6 g Carbohydrates: 3.6 g Fiber: 1.5 g Protein: 5.9 g