Serving Ideas:
- Best used to cut through other softer flavors. Fantastic in a salad, and makes an excellent pizza topping.
- Cut into cubes and tossed onto a salad with virgin olive oil, on pasta, wraps, or simply toast.
- Perfect also when crumbled into salads
- Delicious addition to Greek-style pizzas and calzones
Recipe Suggestion:
Greek Salad Goes Vegan
Ingredients
Feta Cheese - Vegan
1 cucumber, sliced
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can pitted black olives
half red onion, thinly sliced
Extra virgin olive oil
Salt and pepper to taste
Directions
Toss cucumber, tomatoes, bell peppers, olives, onions, and cheese all together in a large salad bowl.
Combine extra virgin olive oil, salt, and pepper in a small container.
Pour dressing over salad and toss.
Serve and enjoy!
Tofu, raw apple cider vinegar, oregano, basil, marjoram, coconut oil, lemon juice, Pangasinan sea salt, agar agar.
*Allergens: contains soy. Does not contain nuts but is made in the same facility that processes nuts.
Health Benefits:
Lesser fats than its counterpart, lesser sodium, no saturate, no sugar. Get the lighter version with vitamins, minerals, and micronutrients intact or even more.
Perfect for those who are lactose intolerant, those who try to avoid dairy, safe for diabetics, perfect for a vegan diet.
| Average Nutritional Values (serving size 100g) | 100 g |
| Calories | 279 | * |
| Total Fat | 18 g | 23% |
| Saturated Fat | 1 g | 4% |
| Cholesterol | 0 mg | 0% |
| Sodium | 342 mg | 15% |
| Total Carbohydrates | 45 g | 16% |
| Dietary Fiber | 2 g | 6% |
| Sugars | 1 g | |
| Protein | 14 g | |
| Calcium 129mg | 13% |
| Iron 1mg | 18% |
| Potassium 114mg | 2% |
| Vitamin D 0μg | 0% |
*Percent values are based on a 2000-calorie diet.
Storage: Keep refrigerated.
Best eaten within three weeks of opening.
Shelf life: three months in the freezer.
