Mediterranean-Herbed Feta Cheese
This vegan dairy-free Feta cheese tastes so close to its dairy counterpart, it's crazy. It's fabulously feta-like: semi-firm with very strong, salty flavor, herby and tangy, smooth texture yet crumbly in the right way.
It is made from non-gmo tofu and enriched with herbs oregano, basil, and marjoram.
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.
- 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
Best eaten within three weeks of opening.
Shelf life: three months in the freezer.
Lesser fats that its counterpart, lesser sodium, no saturates, 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.
Greek Salad Goes Vegan
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
Toss cucumber, tomatoes, bell peppers, olives, onions and cheese altogether 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!