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Vegan feta cheese cubes in white bowl.
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5 from 6 votes

Vegan Feta Cheese

Salty and tangy this homemade vegan feta cheese recipe is simple to make, and so delicious added to salads, wraps, pizzas, and more!
Prep Time20 mins
Cook Time35 mins
Chill4 hrs
Total Time4 hrs 55 mins
Course: Side Dish
Cuisine: Greek
Diet: Gluten Free, Vegan
Servings: 9
Calories: 33kcal
Author: Alison Corey


  • 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


  • 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.


Tips for Making Vegan Feta Cheese
  • 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.


Calories: 33kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 545mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg