Make your own Vegan Feta Cheese at home using just a block of tofu and 8 other simple ingredients. Tangy, salty, crumbly, dairy-free, and so easy to make. Perfect for salads, pasta, and more!
Wondering how to make the most of your homemade vegan feta cheese? Sprinkle it generously over crisp salads for an extra burst of flavor, or toss it into warm pasta dishes for a creamy touch.
Get creative and experiment with it on pizzas, sandwiches, wraps, grain bowls, or even stuffed into roasted vegetables. The possibilities are endless, and the taste? Absolutely divine!
Looking for more vegan cheese recipes? Check out my Vegan Cashew Cheese, Vegan Cream Cheese, and Vegan Mozzarella recipes. Discover how delicious dairy-free cheese can be!
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🌟 Why you'll love this recipe
- Simplicity: With just a block of tofu and a handful of common ingredients, this recipe is incredibly easy to make.
- Tangy Flavor: Experience the delightful tanginess of traditional feta cheese without any dairy.
- Versatility: Use it in various dishes like salads, pasta, sandwiches, wraps, and more for a burst of flavor.
- Health Benefits: Enjoy the health benefits of tofu, packed with protein and other essential nutrients.
- Budget-Friendly: Save money by making your own vegan feta cheese at home, avoiding expensive store-bought alternatives.
🧾 Ingredient notes
Firm tofu: Opt for firm or extra firm tofu, avoiding silken tofu as it crumbles easily. I prefer firm tofu as extra firm tends to be too dry for my taste.
Apple Cider Vinegar: It's my preferred choice and what I have on hand, but you can use any type of vinegar such as white vinegar or red wine vinegar, or even rice vinegar.
White Miso Paste: It adds a rich umami flavor to the recipe, enhancing its depth and complexity.
If you don't have white miso paste on hand, you can substitute it with yellow miso or even soy sauce for a similar umami boost. Alternatively, you can omit it, as it is an optional ingredient.
Nutritional Yeast: It contributes a cheesy flavor to the recipe, providing a savory depth reminiscent of dairy-based cheese.
However, if you can't find nutritional yeast, you can omit it without compromising the overall taste of the dish.
Extra Virgin Olive Oil: It adds richness and a subtle fruity flavor to the recipe. If you prefer, you can substitute it with other oils like avocado oil or grapeseed oil.
For an oil-free version, simply omit it, though it may slightly alter the texture and flavor.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Herb Party: Throw in your favorite herbs like rosemary, thyme, or basil for a fresh and tasty twist.
- Smoky Vibes: Add a smoky flavor with a dash of smoked paprika or liquid smoke to jazz things up.
- Spice It Up: If you're into heat, toss in some crushed red pepper flakes or diced jalapeños for an extra kick!
- Garlic & Herb Boost: Amp up the flavor with minced garlic and a mix of your fave herbs like parsley, dill, and chives for a garlicky, herby blast.
- Sun-Dried Tomato and Olive: Mix in chopped sun-dried tomatoes and sliced olives for a Mediterranean-inspired feta cheese bursting with flavor.
🔪 Instructions
Step 1. Press the tofu for at least 30 minutes, ideally for 1 hour. Simply wrap the tofu in a clean towel and apply a steady weight to squeeze out excess moisture.
Step 2. Cut the tofu into small cubes.
Step 3. Mix all the remaining ingredients in a large bowl, container, or shallow dish. I used an 8x8-inch baking dish (20x20 cm).
Step 4. Add the tofu cubes, cover with a lid or plastic wrap, and refrigerate for at least 2 hours, preferably overnight. For even better flavor, let it marinate for 2 or 3 days.
💭 Expert tips
- Adjust Saltiness: Feta cheese is known for its salty flavor. If you feel it's not salty enough for your taste, feel free to add some salt to taste.
- Press Tofu Thoroughly: Properly pressing the tofu helps to remove excess moisture, resulting in a firmer texture for the feta cheese.
- Gentle Handling: Handle the tofu cubes with care when mixing them with the marinade to prevent them from breaking apart.
- Even Marination: Ensure that the tofu cubes are evenly coated with the marinade by gently tossing them in the mixture. This helps to distribute the flavors evenly.
- Longer Marination: For a more intense flavor, consider marinating the tofu cubes for an extended period, such as 2 to 3 days.
❓Recipe FAQs
It can last in the fridge for up to 5-7 days when stored properly in an airtight container.
Always use your best judgment and check for any signs of spoilage before consuming.
If you notice any unusual smells, textures, or colors, it's best to discard it to ensure food safety.
While tofu can be frozen, the texture of tofu-based products like vegan feta cheese may change after freezing and thawing.
Freezing can cause the tofu to become more crumbly and absorb flavors differently.
However, if you decide to freeze it, it's best to do so in an airtight container to minimize freezer burn.
When you're ready to use it, thaw it in the refrigerator overnight before incorporating it into your dishes.
Keep in mind that the texture and flavor may be slightly altered compared to fresh vegan feta cheese.
Absolutely! Pressing the tofu before marinating is essential. Think of tofu like a sponge, it's full of excess water when you buy it.
Pressing it removes that water, making room for all the tangy flavors to soak in. If you skip this step, the tofu won't be able to absorb much flavor because it's already saturated with water.
Want your feta to be crumbly? No problem! Instead of cutting it into cubes, just crumble it up with your hands. This way, you can make the crumbles as big or small as you like!
It is incredibly versatile and can be used in a variety of dishes.
Crumble it over fresh salads for a tangy kick, or sprinkle it onto pasta dishes for added creaminess and flavor.
It's perfect for sandwiches and wraps, adding a creamy and tangy element to your lunchtime favorites.
Take your homemade pizzas to the next level by using it as a topping, or include it on mezze platters for a Mediterranean-inspired appetizer spread.
You can also stuff vegetables like bell peppers or zucchinis with a mixture of vegan feta cheese for a flavorful and satisfying dish.
Whether you're making grain bowls, tarts, or quiches, it adds a deliciously savory touch to any meal.
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
Easy Vegan Feta Cheese
Ingredients
- 1 block firm tofu, about 14 ounces or 400 grams
- ½ cup water
- ½ cup apple cider vinegar
- ¼ cup lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso paste, brought to room temperature, optional, but recommended
- 1 tablespoon extra virgin olive oil
- 1 tablespoon oregano
- 1 teaspoon salt
Instructions
- Press the tofu for at least 30 minutes, ideally for 1 hour. Simply wrap the tofu in a clean towel and apply a steady weight to squeeze out excess moisture.
- Cut the tofu into small cubes.
- Mix all the remaining ingredients in a large bowl, container, or shallow dish. I used an 8x8-inch baking dish (20x20 cm).
- Add the tofu cubes, cover with a lid or plastic wrap, and refrigerate for at least 2 hours, preferably overnight. For even better flavor, let it marinate for 2 or 3 days.
Notes
- Adjust Saltiness: Feta cheese is known for its salty flavor. If you feel it's not salty enough for your taste, feel free to add some salt to taste.
- Press Tofu Thoroughly: Properly pressing the tofu helps to remove excess moisture, resulting in a firmer texture for the feta cheese.
- Gentle Handling: Handle the tofu cubes with care when mixing them with the marinade to prevent them from breaking apart.
- Even Marination: Ensure that the tofu cubes are evenly coated with the marinade by gently tossing them in the mixture. This helps to distribute the flavors evenly.
- Longer Marination: For a more intense flavor, consider marinating the tofu cubes for an extended period, such as 2 to 3 days.
Heirloom Project says
I absolutely love this recipe! It's incredibly easy to make and packed with flavor. The tanginess and creaminess of this vegan feta cheese are just perfect. I appreciate the versatility—it's been a game-changer for my salads and pasta dishes. The tips on ingredient substitutions are also really helpful. Thanks for sharing such a delicious and budget-friendly vegan option!
Iosune says
Hi! Thank you so much 🙂 SO glad you liked it!
Julia says
I’m always on the look-out for good vegan feta recipes and this one is getting close! I found this recipe to be too tangy, too vinegary, though. In a salad, in small pieces, it’s better, but I think I will reduce the vinegar next time I make this and, maybe up the miso.
Iosune says
Hi Julia! Thanks for your comment 🙂
Maureen Goodchild says
Hi sorry I have just found the answere to my question. In my eagerness i jumped straight to the recipe and didn't check first.
Iosune says
No problem 🙂 Have a nice day!
Maureen Goodchild says
I'm still trying to find how you press the tofu. I can't seem to find it in the 2nd paragraph
Iosune says
Hi Maureen! Here it is: To make the tofu feta you need to press the tofu, it's so easy! Take the tofu out of the package and drain off the water. Place a towel, a dishcloth or a paper towel on a flat surface (I usually use a cutting board or a dish), put the tofu on top and put another towel, clean dish cloth or paper towel on top of the tofu. Place something heavy on top, such as a bowl, 2 or 3 cans or whatever. Let the tofu sit for at least 30 minutes. Hope it helps!
Kate says
This recipe is so quick and easy to make! And my 7 year old who doesn't like tofu actually ate it, and said "i like THIS tofu" so that is really high praise and it made my day. Thank you!!
Iosune says
Hi Kate! So glad to hear that 🙂
Grace says
Hello can you use extra firm tofu vs the firm tofu recommended in the recipe?
Iosune says
Hi Grace! I've never tried it myself, but I guess it should work 🙂
Donna says
I loved the texture of the feta and how easy it was to make; however, I've discovered I don't like the taste of Rosemary in a cold dish. Next time I'll try a different herb.
Iosune says
Hi Donna! I'm sorry you didn't like the rosemary taste, but you can omit it if you want 🙂
Carrie says
So happy to find this recipe. Trying to go vegan and love feta! Going to use in a panera bread Mediterranean sandwich copycat recipe that sounds marvelous. And, of course, in everything else. 😁
Iosune says
Hi Carrie! Hope you enjoy it 🙂
Rose says
How long will it keep, after the first 2 days in the marinade ? Does it need to be kept in the marinade or must it be removed and stored in refrigerator without the marinade.
Iosune Robles says
Hi Rose! I prefer to keep it in the marinade 🙂
brendan says
I have a similar recipe but it also ads miso paste, dried basil, nutritional yeast and garlic powder but good to see a less complicated one and will give it a try soon Ta
Kevin says
Thank you for this recipe. I have CKD and cannot have salt, phosphorus, or potassium. This recipe was delicious even without the added salt. I cannot wait to try the other cheeses!!
Iosune Robles says
Hi Kevin! So glad you liked it 🙂
Asha says
made this for a holiday dinner with a farro salad (replacing the feta in the recipe) and it was delicious! will make again
Iosune Robles says
Hi Asha! Sounds so good 🙂
Valerie says
Can I use previously frozen tofu to make this? Or will it be too crumbly?
Iosune Robles says
Hi! Feel free to use frozen tofu 🙂
Rachel Rubin-Sarganis says
How long will this keep in the fridge?
Iosune Robles says
Hi Rachel! About 3-5 days, maybe a week 🙂 Have a nice day!