8 Reviews of Mock Feta Cheese ( Vegan Substitute )

From: free-free

On Sep 18, 2008

Really good...I have cheese issues and am a recovering cheese addict...this recipe is a wonderful withdrawal aid {{lol}}- I 1/2-ed the batch and let it sit in the marinade for over a day...my tofu was properly pressed as prepped and absorbed the flavor nicely...quite cheese like...I ate it with a rustic wheat sprout bread ala essene style and with a sprouted salad with oven dried herbed garden tomatoes...wonderful...thanks

From: Chef #706727

On Dec 28, 2007

Very tasty and very easy to make. I let it sit in a thin mesh strainer for awhile. Enjoy being a vegan but miss the cheeses! Thanks!

From: Enjolinfam

On Jun 10, 2008

This was so delicious! I was shocked at how delicious this was!!! I was a little nervous about how raw tofu would taste...so I marinated it for 24 hours just to make sure the flavor would all soak in well and it did!!! My friends were even surprised when I told them it was tofu. It must be the vinegar, but the tofu firmed up a little and made it perfectly decieving. I'm so excited about this fake feta and already have ideas on how I'm going to use it next. I used it to make Cucumber Boats and I believe the seasonings from this fake feta actually made it taste even better than real feta cheese would have (and I LOVE real feta). Thanks so much Vino Girl for another great recipe!

From: Wineaux

On Aug 19, 2007

I LIKE this! No, it's not a dead ringer for feta, but it's close enough, at least when I used it to replace the feta in my greens and pasta recipe from Molly Katzen (posted on Zaar). I used frozen greens and instead of feta, used the mock variety. Enjoyed it very much! I plan to do many times, perhaps changing the vinegar and/or spices to create other flavors. Thanks for posting!!

From: Miss Annie in Indy

On Nov 7, 2008

This was good but the red wine vinegar was a bit overpowering. Also with all the liquid ingredients in this recipe the mixture was a bit soupy. After letting it sit overnight to meld, I drained all the extra liquid I could off. Next time I will omit the olive oil and cut the red wine vinegar to 1/4 cup. This tasted great on cucumber slices and also on crackers. Tomorrow I'm going to try it in a Greek salad. Thanks for posting.

From: Sharon123

On Nov 4, 2008

Great flavor and so simple and easy to make! I enjoyed the flavors of the herbs. Thanks!

From: EmilyStrikesAgain

On Dec 21, 2008

Good recipe! I crumbled this and it LOOKS just like feta. Dairy/meat-free items will never be exact replicas, you need to just appreciate them for what they are- delicious stand-ins. This recipe held up well in that regard. I agree the red wine vinegar was a bit overpowering, I reduced it a pinch and still would have left more out. Served in a greek salad and have TONS left (even when halving recipe).

From: mama's kitchen

On Oct 19, 2009

Wow! This really worked! I was in a bind and needed feta but could not take the 1 hr round trip to the store. This was very close and worked well. I would use this again if I was in a pinch. Thanks!