Indulge in the savory delight of homemade vegan feta cheese with this easy-to-follow recipe. Made from plant-based ingredients, this dairy-free alternative captures traditional feta's tangy flavors and crumbly texture. It's great for salads, sandwiches, or as a flavorful topping.
Vegan feta is a game-changer for adding tangy, creamy flavor to salads, pasta, and grain bowls. Whether you're crumbling it over my Vegan Greek Pasta Salad for a classic Mediterranean vibe or tossing it into my Autumn Pasta Salad for a seasonal twist, it brings the perfect punch of flavor without any dairy.
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Why You'll Love This Vegan Feta Recipe
- Easy to make
- It is a great substitute for feta cheese
- More budget-friendly than store-bought brands
- Once you make a "block" of vegan feta, you can store it and use it as needed.
- This feta's tangy and salty flavor is perfect for adding depth and complexity to pasta dishes, soups, and stews.
Ingredients
Here is everything you'll need to make vegan feta at home. See the recipe card for details.
- Extra firm or super firm - Super firm will require less time pressing the water out.
- Coconut oil - Use refined coconut oil. It has a neutral flavor and aroma that is ideal for vegan feta. If you use virgin coconut oil, it will have a distinct coconut flavor and aroma.
- White wine vinegar or apple cider vinegar
- Basil, oregano, onion powder, salt - Use any herbs you prefer
How To Make Vegan Feta
Follow these 6 easy steps
- Step 1
Wrap the tofu in a clean dish towel. Weigh the tofu with a heavy object like a cookbook or a pan. Press the tofu for at least 30 minutes, changing the towels in between if necessary. Set aside.
- Step 2
Prepare a small container by lining it with plastic wrap. The plastic should fall off the sides for easy removal of the block of feta. Set aside.
- Step 3
In a food processor, toss in the miso, vinegar, lemon juice, oil, basil, oregano, onion powder, salt, pepper, and red pepper flakes (if using). Add the tofu in chunks and process until smooth scraping the sides as needed.
- Step 4
Transfer the mixture to the lined container. Smooth out the top and over with more plastic wrap or lid.
- Step 5
The mixture needs to solidify, so refrigerate for a minimum of 10 hours.
- Step 6
Once firm, lift from the container and crumble the tofu feta. Use as needed! It will keep in an air-tight container in the fridge for up to 7 days.
Serving Suggestions
- Salads - Try vegan feta on this Mediterranean Cucumber Tomato Salad recipe.
- Pasta Dishes like Vegan Orzo Pasta Salad With Sunflower Seed Pesto
- Burgers, Sandwiches, and Wraps such as this Vegan Falafel Wrap
- Pear and Pistachio Pesto Pizza or 100% Biga Neapolitan Pizza
- Roasted Vegetables like Sheet Pan Oven Roasted Vegetables
Top Tips
- Don't skip pressing the tofu. It is important to properly press the tofu to succeed with this recipe. This process eliminates excess water from the tofu, resulting in a better texture.
- Experiment with flavors. You can make this vegan feta with various herbs, opening up a world of different flavors. Experiment and find your favorite.
Vegan Feta FAQS
Traditional feta cheese is not vegan. It's made from sheep's milk or a mixture of sheep's and goat's milk.
This tofu feta with coconut oil can fit into a balanced diet if used sparingly. Coconut oil's high saturated fat can raise LDL (bad) cholesterol, posing potential heart risks. When considering whether a food is good for you it's essential to consider the overall context of your diet and lifestyle. For nutrition information and a deeper dive into coconut oil, visit NutritionFact.org.
More Delicious Vegan Recipes
Have a minute? I'd love for you to dive into the comments and rate this Vegan Feta Cheese. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Feta Cheese
Ingredients
- ½ block tofu extra firm or super firm
- ¼ cup coconut oil refined -not virgin
- 1 tablespoon white miso paste
- 1 tablespoon white wine vinegar alternatively, apple cider vinegar
- 4 teaspoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- pinch of red pepper flakes optional
Instructions
- Remove Excess Moister: Wrap the tofu in a clean dish towel, then weigh the tofu down with a heavy object like a cookbook or a pan. They sell tofu presses, but I always end up using a cast iron pan. Press the tofu for at least 30 minutes, changing the towels in between. Set aside.
- Prep the mold: Prepare a small container by lining it with plastic wrap. The plastic should fall over the sides. Set aside.
- Prepare the Dressing: In a food processor, toss in the miso, vinegar, lemon juice, oil, basil, oregano, onion powder, salt, pepper, and red pepper flakes (if using). Add the tofu in chunks and process until smooth scraping the sides as needed.
- Transfer the mixture to the lined container: Smooth out the top, and cover with more plastic wrap or lid.
- Chill the Feta: The feta needs to solidify, so refrigerate for a minimum of 10 hours.
- Prep for Serving: Once firm, lift from the container and crumble. Use as needed.
Regi Pearce says
Creamy, tangy, and so good! This vegan feta is a great dairy-free alternative - full of flavor and great on salads, wraps, or grain bowls.