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Vegan Feta, Strawberry and Agave Glazed Walnut Salad (with feta recipe)

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I never really liked feta cheese before going vegan, but the other day I suddenly found myself craving a crumbly white cheese on top of my salad.  The end result of my experiment in vegan feta was a version that I prefer to regular feta.  It made a delicious addition to a salad of mixed greens, strawberries, and agave-glazed walnuts (to make these all you need to do is heat agave and walnuts in a saucepan over medium high heat until the agave melts, reduces and sticks to the walnuts, then cool; or bake agave-coated walnuts in the oven on 350 F/180 C for about 15 minutes) with creamy cheesy Italian dressing (recipe follows).

Vegan Feta


  • 200 g firm tofu (I used Cauldron brand), crumbled roughly to feta-size chunks
  • 1 tbsp white miso
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • pinch of salt
  • 1-2 tsp dried Italian herb blend
  • 3 tbsp nutritional yeast
  • 1 tsp tahini
  • 2 tbsp water


  1. Crumble tofu roughly into a bowl.
  2. In a separate bowl, mix the miso, vinegar, lemon juice, salt, Italian herb blend, nutritional yeast, tahini and water until thoroughly combined.  Pour this mixture of the tofu and mix thoroughly.
  3. Refrigerate.   Leave to marinate overnight.  Best served after it has marinated overnight, as the flavours will have melded better.


Creamy Italian dressing

This is my okara-less take on Messy Vegetarian Cook’s creamy Parmitalia dressing.  Hats off to her for creating such a creamy, delicious dressing reminiscent of the one at the Olive Garden (but vegan and probably much healthier!).


  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso paste
  • 1 tbsp water
  • 1/4 tsp Italian spice blend
  • pinch of salt
  • 2 tsp vegan parmesan (I use Parmazano brand)


Mix all ingredients thoroughly (being careful to mix the miso paste in well) in a jar.  You can store for a few days in the refrigerator — just shake to combine before serving.

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