Keto Diet Cookbook After 50: Eat the Food You Love and Stay Healthy. A Complete Guide with Over 250 Simple Recipes to Balance Hormones, Lose Weight, and Regain Your Metabolism. For Women and Men by Contessa Amy

Author:Contessa, Amy [Contessa, Amy]
Language: eng
Format: epub
Published: 2020-11-14T00:00:00+00:00

128.

Feta Cheese (vegan)

Preparation Time: ~20 min

Cooking Time: 0 minutes

Servings: 4

Ingredients:

1 13-oz. block extra firm tofu (drained)

3 cups water

¼ cup apple cider vinegar

2 tbsp. dark miso paste

1 tsp. ground black pepper

2 garlic cloves

1 tbsp. sun dried tomatoes (chopped)

2 tsp. Himalayan salt

Directions:

Cut the tofu into ½-inch cubes and put them into a medium-sized saucepan with 2 cups of water.

Bring the water to a boil over medium-high heat, take the pan off the heat immediately, drain half of the water, and set aside to let it cool down.

Pour the vinegar, miso paste, pepper, salt, and the remaining 1 cup of water into a blender or food processor. Blend until everything is well combined.

Pour the liquid from the blender into an airtight container. Add the garlic cloves, sundried tomatoes, and the tofu (including the water) to the container.

Give the feta cheese a good stir and then store in the fridge or freezer for at least 4 hours before serving.

Serve with low-carb crackers, or, enjoy this delicious feta cheese in a healthy salad!

Alternatively, store the cheese in an airtight container in the fridge and consume within 6 days. Store for a maximum of 30 days in the freezer and thaw at room temperature.

Nutrition

Calories: 101 kcal

Carbs: 5.2 g.

Net Carbs: 3.8 g.

fat 4.9 g.

Protein: 10.3 g.

Fiber:1.4 g.

Sugar: 0.7 g.

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