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 perfect for salads, sandwiches, or as a flavorful topping.
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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.
How to Use Vegan Feta
- Salads - Try vegan feta on this Greek Salad recipe
- Pasta Dishes like Vegan Orzo Pasta Salad With Sunflower Seed Pesto
- Burgers, Sandwiches, and Wraps such as this Vegan Falafel Wrap
- Pizza
- Roasted Vegetables like Sheet Pan Oven Roasted Vegetables
Ingredient Overview
Ingredients
- Extra firm or super firm - Super firm will require less time pressing the water out.
- White miso paste
- 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.
- Lemon juice
- White wine vinegar or apple cider vinegar
- Basil, oregano, onion powder, salt - Use any herbs you prefer
- Black pepper and red pepper flakes (optional)
How vegan feta is made
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.
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.
FAQs
Traditional feta cheese is not vegan. It's made from sheep's milk or a mixture of sheep's and goat's milk.
Tofu is a rich source of protein and contains all essential amino acids. It also provides essential minerals like calcium, iron, and other nutrients like vitamin B1. While it's a healthier alternative to dairy-based feta, it's still important to moderate your intake, especially if you're watching your salt intake and oil intake.
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 u0022good for you,u0022 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.
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
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Vegan Feta Cheese
Homemade vegan feta is a versatile alternative to traditional feta cheese that is deliciously salty, creamy, and tangy.
- Total Time: 8 hours 30 minutes
- Yield: 1 cup 1x
Ingredients
- ½ block tofu (extra firm or super firm)
- ¼ cup coconut oil (refined (not virgin))
- 1 tablespoon miso paste (white)
- 1 tablespoon white wine vinegar (alternatively, apple cider vinegar)
- 4 teaspoons lemon juice
- 1 teaspoon basil (dried)
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- ½ teaspoon black pepper (optional)
- ¼ teaspoon onion powder
- red pepper flakes (pinch; 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.
- Cure 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!
Notes
It will keep in an air-tight container in the fridge for about two weeks.
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Cook Time: 0 minutes
- Category: Condiment
- Method: stove-top
- Cuisine: Greek-Inspired
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup
- Calories: 704
- Sugar: 3
- Sodium: 3604
- Fat: 65
- Saturated Fat: 46
- Carbohydrates: 17
- Fiber: 5
- Protein: 22
- Cholesterol: 0 mg
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