I am so excited because Adam bought me The Non-Dairy Evolution Cookbook by Skye Michael Conroy for my birthday. The first recipe I’ve tried so far is the Mediterranean Herbed Feta because I had all the ingredients on hand. Overall, I was really happy with how it turned out, but I will say that I don’t think it’s exactly the same as real feta and I’m ok with that. The texture is really nice. It’s firm enough and does crumble in a similar manner to real feta cheese, but it is also a bit creamier than the real thing, which I don’t mind at all.

The taste is really good, although I don’t think it tastes exactly like feta, it does get very close though, especially with the added herbs. At first, I was worried about the tofu flavor coming through in the mixture because I could taste it once I blended all the ingredients together. I’m not a huge fan of the flavor of plain tofu, but after the cheese firmed up in the fridge over 8 hours, the flavor really started to develop and the herbs and lemon juice masked the flavor of the tofu very well. I would definitely say that you’re going to get the best results the longer you refrigerate it, so be patient.

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I did really like how this cheese turned out, but I wouldn’t really recommend eating the cheese by itself. I tried it on top of a delicious roasted butternut squash salad and on top of a veggie pizza and it was great on both. It was also really creamy and delicious spread on some crackers. I would definitely recommend trying this recipe because it’s very straight-forward and not very complicated and the results will definitely impress you.