As one who follows a Mediterranean-style diet, Greek salad is by far one of my most favorite foods. Traditionally made with tomato, cucumber, onion, olives and feta cheese, all drizzled with olive oil and sprinkled with fresh herbs, this salad supplies a hefty dose of high-quality carbohydrates, good fats, protein, and countless health-promoting micronutrients.
I was recently asked to prepare a Greek salad for a friendly potluck. It was one of the best I’ve ever made.
Unfortunately, due to the wide presence of feta cheese, several participants were unable to partake of so much as a single mouthful, as, previously unbeknownst to me, they were strict vegans.
Now, a Greek salad just isn’t a Greek salad without the feta.
Needless to say, I made it a personal quest to find the best vegan feta recipe out there so that I’ll never again be caught at a potluck without a vegan-friendly alternative. After months of trial and error, I finally found the perfect recipe for vegan feta cheese in this book and it’s truly brought my Greek salads to life.
If you’re vegan, vegan curious or just looking to try something new, I’m sure you too will enjoy it!
What You Need
- An immersion blender
- A 2-1/2 to 3-cup rectangular dish, lined with parchment paper or plastic wrap
- 7 ounces of hulled drained brined lupini beans
- 3-1/2 ounces of drained regular lacto-fermented tofu
- 1 teaspoon of salt
- 2⁄3 cup of melted odorless coconut oil
- 2⁄3 cup of plain soy milk
- 2 tablespoons of freshly squeezed lemon juice
How To Prepare
In a tall cup, using an immersion blender, mix the beans, tofu, salt, coconut oil, soy milk and lemon juice for 5 minutes, until the mixture is as even and smooth as possible. Pour the mixture into the prepared dish, cover and refrigerate it for about 12 hours, until set, or for up to 1 week.
Rich in good fats, protein, fiber, B vitamins and calcium, this vegan feta cheese has an unbelievable flavor and perfect texture. The salty taste of the brined lupini beans gives it the feta-like flavor. The lacto-fermented tofu gives it a very cheesy tang. Finally, the coconut oil holds the cheese together and makes it really melt in your mouth.
Note: While some of these products may be hard to find, don’t be tempted to replace them with something else, as they can be ordered very easily online.
Recipe courtesy of “The Best Homemade Vegan Cheese and Ice Cream Recipes” by Marie Laforet © 2016. Reprinted with publisher permission.
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