Dairy-Free Feta Cheese Alternative that's Perfectly Easy
Prep time
Total time
This cheese alternative is from my book, Go Dairy Free: The Guide and Cookbook. It takes on flavor and firms slightly as it chills. Despite its simplicity, it works wonderfully in place of dairy-based feta in most recipes. Please note that the Prep time is hands-on time only. Allow at least a couple of hours for the mixture to marinate. This is a great make-ahead recipe.
Author: Alisa Fleming
Recipe type: Dairy Alternative
Cuisine: American
Serves: 1½ cups
Ingredients
1 (16-ounce) package firm tofu (see post above for soy-free options)
½ cup white wine vinegar
¼ cup olive oil
¼ cup water
2 teaspoons dried basil
1½ to 2 teaspoons salt, to taste
1 teaspoon dried oregano
¼ to ½ teaspoon black pepper, to taste
¼ teaspoon garlic powder
Instructions
Drain and press the tofu, using a tea towel or paper towels, to remove any excess water.
Crumble the tofu or cut it into ½-inch cubes.
In a medium bowl, whisk together the vinegar, oil, water, basil, salt, oregano, black pepper, and garlic powder. Add the tofu and stir to thoroughly coat it.
Cover and refrigerate for at least 2 hours, but preferably overnight.
Drain any excess liquid prior to use.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition Note: The amounts were calculated based on about 50% absorption of the marinade. It may vary.