Who else loves the salty and briney flavours of feta over a Greek salad? I love the sudden tangy burst against the other flavours but I don’t like the dairy aspect. Traditional Feta cheese is not vegan, it’s made from sheep or a mixture of sheep and goat’s milk. Unfortunately for me, dairy considered one of the most inflammatory foods and particularly bad for individuals with autoimmune disease. As I have rheumatoid arthritis I find that eating feta, or any other cheese, causes my joint pain, stiffness and swelling to increase. But I don’t want to miss out on those flavours in my salads this summer. I figured I would get creative and create an anti inflammatory vegan feta cheese that I can eat all summer long!

Ingredients
30ml apple cider vinegar
1 tsp extra virgin olive oil
1 lemon
2 tsp nutritional yeast
1/2 tsp oregano
150g firm tofu
A clean air tight container

Steps
1. Juice the lemon and add to the container
2. Add the apple cider vinegar, olive oil, nutritional yeast and oregano
3. Slice the tofu into feta – like cubes
4. Add to tofu to the container and give it a good shake to combine
5. Leave in the fridge for at least three hours, even better overnight to marinade
Will keep in an air tight container in the fridge for up to two weeks. Make sure to shake the jar every once in a while ensuring all of the cheese is continuously covered

Suggestions
– To marinade your cheese, it is best to ensure you shake the jar well to make sure all of the cheese is well coated
– Salt can be added if you prefer it salty
– I prefer oregano but other herbs could be used e.g. basil
– If your cubes are large or there is not enough liquid in your container, top up with water or olive oil