Salty and tangy this homemade vegan feta cheese recipe is simple to make, and so delicious added to salads, wraps, pizzas, and more!
When I became vegan the only type of cheese I really missed was feta! Growing up in a family that put feta on everything, it was a big part of my life. I remember going to the specialty market with my mom and choosing a big block of feta from behind the counter. We’d slice it up and serve it with pita bread, hummus, and tabouli! It’s so good in a variety of Mediterranean dishes like spanakopita too!
When I tried the store-bought vegan feta in the store it left me disappointed. Full of strange ingredients, it didn’t taste the same and certainly wasn’t a healthy alternative.
That’s when I decided to try my hand at making my own version at home using tofu, and brine-y ingredients to get a salty and tangy flavor.
Using simple ingredients you can find in your refrigerator and pantry, and with a little patience to allow it to set, you can make your own vegan feta that will blow you away!
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Why This Recipe Works
Simple Ingredients: You don’t need anything strange or fancy to prepare homemade vegan feta cheese. You should have all the ingredients already in your pantry and fridge!
Easy Process: You don’t need any elaborate tools or complicated cooking techniques to prepare this recipe. All you need is a food processor!
Salty and Tangy: This vegan feta recipe has a salty and tangy flavor and a firm texture that most closely resembles the taste and texture of real feta.
High in Protein: Made with tofu, this is a high protein substitute.
Nut-Free and Oil-Free: Many vegan kinds of cheese start with nuts to create a creamy texture. However, if you have a nut allergy these cheeses will not work for you! This recipe is nut-free, made with tofu, and allergy-friendly! It’s also oil-free which is great for those following a whole food plant-based no-oil diet.
Ingredients and Notes
Extra Firm Tofu: Use 14 ounces of extra firm tofu. I prefer to use organic to avoid GMOs. Use a tofu press or the DIY method to press your tofu for at least 20 minutes to remove excess water.
Nutritional Yeast: This gives the tofu an umami flavor similar to cheese.
Miso Paste, Lemon Juice, and Apple Cider Vinegar: To make it extra tangy I use a combination of miso paste, fresh lemon juice, and apple cider vinegar.
Seasoning: Feta is known for its salty flavor, so I use 2 whole teaspoons of salt, plus some onion powder and garlic powder for additional flavor.
Variation
Using Coconut Oil: Many recipes call for coconut oil which helps to bind the ingredients together. If you’d like a firmer texture then I suggest adding a ½ cup of refined coconut oil. I choose to leave the coconut oil out of this recipe to lower the overall fat and make it friendly for those who follow an oil-free diet, but it’s up to you if you want to use it.
Instructions
Step 1: Press the tofu for 20 minutes to remove the excess moisture.
Step 2: Place all of the ingredients in a food processor. Blend until smooth. The consistency will be thick.
Step 3: Preheat the oven to 400 F. Line a 9-inch loaf pan with parchment paper. Transfer the tofu mixture to the loaf pan. It will be about 1-2 inches thick.
Step 5: Bake for 30-35 minutes. The tofu will be warm bubbly. Allow it to cool completely at room temperature.
Note: If you want creamy vegan feta cheese you can spread on crackers, pizza, or use as a creamy sauce in pasta, you can stop here! There is no need to chill it. However, if you want a more traditional cubed feta, then you’ll need to go on to the next step.
Step 6: Transfer it to the refrigerator to chill for a minimum of 4 hours or overnight.
Step 7: Remove from the refrigerator. Lift the sides of the parchment paper to remove the block of tofu.
Step 8: Cut into small cubes, and serve.
Expert Tips
- Make sure to drain the water from the tofu container, and press the excess water out for a minimum of 20 minutes. You want to make sure that your tofu has a very firm texture.
- Do not use silken tofu! It is not firm enough, and will cause your feta to be liquidy and will not firm up.
- It’s okay if the tofu is bubbling when you remove it from the oven. As it cools it will become firm.
How to Serve
- Spread on crackers or toasted bread.
- Serve with olives, pita bread, and tablouli.
- Add to salads such as my Mediterranean Cucumber Salad, sprinkled on top of my Beetroot Salad, or make your own vegan Greek salad.
- Sprinkle on top of your favorite soup for some extra creaminess and tang. It would taste great paired with my Creamy Tomato Soup or Low Calorie Lentil Soup
- Add to your favorite tacos.
- Create a vegan cheese platter with veggies, and olives.
- Stir the creamy version into cooked pasta add toss in some sundried tomatoes or roasted red peppers for an extra creamy and easy dinner!
- Crumble the cubed version on top of pizza, or spead the creamy version and bake.
- Toss in olive oil and oregano and serve in a bowl with toothpicks as an appetizer.
- Crumple on top of this Jackfruit Curry!
How to Store
Refrigerator: Both the creamy and cubed version will keep in the refrigerator in an airtight container for 5-7 days.
Freezer: Both the creamy and cubed version of vegan feta can also be kept in the freezer. Store it in an airtight freezer-safe container for up to 3 months.
Defrost: When ready to eat, place the feta you want to use in the refrigerator for about 30 minutes to an hour. It doesn’t take too long to defrost. The creamy version will need to defrost overnight in the refrigerator.
Recipe FAQS
Depending on the recipe it can be made with a variety of ingredients including tofu and sometimes nuts. Tofu is the easiest ingredient to use because it already has a similar structure and texture to feta, and can be easily cubed.
No, vegans cannot eat traditional feta cheese because it is made from goat’s milk. Vegans refrain from eating any animal products including dairy, so this eliminates regular feta.
Depending on how you prepare it, vegan feta will melt. After you blend the ingredients in your food processor, you can stop there, and spread it on your favorite pizza, and it will melt and bubble. However, once you chill and cube the feta, it will not melt as easily.
More Vegan Cheese Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Feta Cheese
Equipment
Ingredients
- 14 ounce extra firm tofu
- 2 tablespoon nutritional yeast
- 1 tablespoon miso paste or brine from a jar of olives
- 2 tablespoon lemon juice fresh squeezed
- 1 tablespoon apple cider vinegar
- 2 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Press the tofu for 20 minutes to remove the excess moisture.
- Place all of the ingredients in a food processor. Blend until smooth. The consistency will be thick.
- Preheat the oven to 400 F. Line a 9-inch loaf pan with parchment paper.
- Transfer the tofu mixture to the loaf pan. It will be about 1-2 inches thick.
- Bake for 30-35 minutes. The tofu will be warm bubbly. Allow it to cool completely at room temperature. Note: If you want creamy vegan feta cheese you can spread on crackers, pizza, or use as a creamy sauce in pasta, you can stop here! There is no need to chill it. However, if you want a more traditional cubed feta, then you'll need to go on to the next step.
- Transfer it to the refrigerator to chill for a minimum of 4 hours or overnight.
- Remove from the refrigerator. Lift the sides of the parchment paper to remove the block of tofu.
- Cut into small cubes, and serve.
Notes
- Make sure to drain the water from the tofu container, and press the excess water out for a minimum of 20 minutes. You want to make sure that your tofu has a very firm texture.
- Do not use silken tofu! It is not firm enough, and will cause your feta to be liquidy and will not firm up.
- It’s okay if the tofu is bubbling when you remove it from the oven. As it cools it will become firm.
- Store in the refrigerator for 5-7 days.
- Freeze for up to 3 months. Defrost in the refrigerator for 30 minutes or overnight.
Alison Corey
Making my own vegan feta has become a weekly recipe! It’s great as a salad topper and so much more!
Stacey
Such simple ingredients and so awesome that it’s even nut free. Thanks for giving us both creamy and chilled/chunky options!
Sara
Love this recipe and your clear instructions, can’t wait to give this a try!
Jen
This recipe is so much easier than most vegan cheese recipes and I already have most of the ingredients in my kitchen. I’m looking forward to making both a creamy version and a cubed version!
Nathan
I’ve never seen vegan feta cheese like this before, using tofu is so smart! Next time I need a vegan recipe I’m definitely going to try this out and find a way to incorporate it!
Holley
I’m loving this flavorful alternative! I can’t wait to make this easy recipe! Yum!