One of our favorites around here is Feta Dip. Use this Easy Vegan Feta in place of regular feta in my Mediterranean Feta Dip!

Vegan Feta Ingredients

• 1 lb of firm or extra firm tofu
• 2 tbsp nutritional yeast
• 1 teaspoon of garlic powder
• 1.5 tablespoons of lemon juice
• 1.5 tablespoons of apple cider vinegar
• Between 1/3-1/2 cup or avocado oil refined coconut oil (must be refined or it will taste like coconut)
• ½ teaspoon dried Herbs de Provence or herbs of choice
• ½ to 1 teaspoon of salt

• INSTRUCTIONS
• Preheat the oven 375°F
• Line a baking tin with parchment paper
• Place all of the ingredients into a food processor (starting with ½ teaspoon of salt at first and then only adding more salt once you’ve mixed, if you prefer the flavor to be saltier).
• Blend until smooth
• Pour mixture into baking dish or pan. It should be about an inch thick
• Place your feta mixture into the oven and bake for 20 to 30 minutes until golden brown
• Allow to cool and then place in your refrigerator for a few hours which will help set the feta cheese
• Remove from the baking dish and leave whole or cube the feta.

*Adapted from the Naked Veggie’s Vegan Feta recipe.

This is another favorite! You could use this vegan feta in a simplified version of my Feta Dip with Airfryer Pasta Chips! It is our take on the viral Feta Pasta! I love it with gluten-free Banza Chickpea pasta!

Feta Dip w/ Airfyed Pasta Chips

1 block of feta or vegan feta
1 pint of grape tomatoes
1 box of pasta of any kind
Evoo
Pink Himalayan salt
pepper
Garlic powder

Combine boiled pasta, a drizzle of evoo, and a sprinkle of salt, pepper, and garlic powder. Airfry at 400 degrees for 5 minutes.

While pasta is cooking, place feta, tomatoes, a drizzle of evoo, and a sprinkle of salt, pepper, and garlic powder in a cast iron skillet. Bake 5-10 minutes at 400 degrees until tomatoes burst and feta starts to melt. Remove from oven and stir together.

Buon Appetito!

Sara~Fresh Foodie Mama