Vegan Feta Cheese

Makes One & 1/2 Pounds

This recipe comes from the remarkable Shirley Wilkes-Johnson, a vegan chef and Texas animal activist, who created so many remarkable recipes before her untimely death. Her husband generously let us use this recipe (along with several others), in Never Too Late to Go Vegan

Shirley wrote, "Use this creamy vegan version of Feta cheese in Greek salad or any salad or Greek pizza or any pizza.  Stir some into guacamole - delicious!  Spread on crackers, etc.  Store covered in the refrigerator.  Try to use within a week's time. It can also be used in place of creamy Ricotta cheese or cottage cheese.  This recipe is rich so go easy on it or try it less rich, if you like, by cutting all ingredients in half except the tofu."

This is one of my go-to comfort foods on a piece of toast. And I have found that non-vegans absolutely devour it! 

1   pound extra firm tofu

1   8-oz. package Better Than Cream Cheese by Tofutti ®

1/4 cup olive oil (preferably Greek)

1/4 cup fresh lemon juice

2   teaspoons salt [note, I use about 1 1/4 teaspoon. cja]

1/2 teaspoon garlic powder


Wash and dry tofu.  Crumble slightly into a bowl.  Add tablespoonfuls of Better Than Cream Cheese and mix rest of the ingredients in with a fork.  Do not over mix.  It should look crumbly.

 For variation try adding some or all of these fresh herbs:  crushed fresh garlic, parsley, dill, chives or green onions, black or white pepper, red pepper flakes.