3 Reviews of Betta Feta (Vegan)

From: Chef Edlear

On Nov 6, 2008

I was thrilled to find this. After marinating for almost a week, I made my vegan customers their own version of my greek salad. I thank you for this, Sharon, and all my vegan customers thank you. I used a nice organic white miso. The last time that I made this I used a red barley miso. Each added a different and very distinctive flavor to the "feta". I was just SO happy with how much this tasted like a good, local feta. Could you fool someone with this? No, but could you make someone happy with this? Yes, I did. The feta does not last nearly as long as commercial sheeps or goats milk fetas of course. Mine starts to disintegrate after 7-8 days, so is really at its peak on days 3-6.

From: VegSocialWorker

On Dec 10, 2008

Delish. I don't think it would trick anyone into thinking they were eating dairy feta, but if you want a salty and tangy alternative to eat on salads or pita, this is great. I accidently ran out of light miso so half of the brine was made out of the dark type. So, it looked a little funny but has been wonderful on our lunch salads all week. Thanks for posting!

From: cindyboz

On Sep 16, 2008

I thought the salt was alot. But after 2 days my tofu needed more for taste! Just did not give me the taste I needed