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. Pressing the tofu first helps remove excess moisture so it can absorb the marinade better. Here's how to press tofu.
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. If you're not sure how to do it, check out my guide on how to press tofu.
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.
🧀 More vegan cheese recipes
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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.
Jeannine says
I love this, crumbled on toast and on my pizza. It's so good!
Iosune says
Hi Jeannine! That's a great idea 😀
Nikhila Eda says
Hey! I was just wondering what the shelf life for this tofu is.
Nikhila Eda says
Do I store this in the refrigerator? If so, would it last at least a week?
Iosune says
It lasts for 3 or 4 days in the fridge 🙂
Michele says
I can’t have vinegar. Is there something else I can try?
Iosune says
Hi Michele! Use some lemon juice instead 🙂
Melissa Paulette says
I have mine marinating in the frife now. I plan to add chopped garlic to the mix tomorrow.
What do you think about putting onto a rack to dry thouroughly and then add to some olive oil?
Iosune says
Hi Melissa! I hope you like it 🙂 I think it could work, but I'm not sure. Have a nice day!
Kada says
Thank you for your vegan feta recipe. I just made it for a first time. It was very easy to do. Can't wait to tasty it. 🙂
Kada says
I forgot the stars. 🙂
Iosune says
Thanks a lot Kada! I hope you liked it!
Abbey says
this vegan feta cheese looks amazing!
i'm brand new to veganism, so i haven't tried making vegan cheese yet. what brand of tofu did you use? and what type of firmness was it? i would imagine feta cheese would closely resemble a soft or medium tofu firmness?
Iosune says
Hi Abbey! Thanks a lot 🙂 I live in Spain, so I bought the tofu here. I used firm tofu 🙂
Ivana says
Feta cheese is the one thing I have most missed since going vegan, and this recipe seems super promising. Thank you so much for sharing, you're a saviour!
Iosune says
Hi Ivana! You're welcome 🙂 I hope you like the cheese!
Ann says
Made tofu feta cheese for a visiting Vegan and we ended up eating it - delicious. The next lot is already marinating and NOT for vegans but for us, thank you ( the Greek salad was a wow too)
Iosune says
Hi Ann! Yay!!! Thanks a lot for 😀
CeCe says
This was delicious! I added a half teaspoon of kosher salt and a crushed garlic clove on the second day to bring out more flavor. I'm using the marinade as salad dressing with a bit of oilve oil.. Will definitely make again! Thanks!!
Iosune says
Hi Cece! I'm glad you liked it! Thanks a lot for the ideas, they sound amazing!
Oillaberry says
Thanks a lot for fantastic recipe!
Iosune says
Hi Oillaberry! Thanks for your comment 🙂
Sylwia says
Does tofu loose the tofu-like taste after marinating for a couple of hours? Can I add salt to give it more feta-like taste? I am definitely going to try it out 🙂
Iosune says
Hi Sylwia! Yeah, it looses the tofu-like taste and if you add more salt it will taste even better 😉
Sylwia says
Thanks for replying! Sounds great, I can't wait to try it 😀
Iosune says
I hope you like it! 😀
dana says
GENIUS recipe and GORGEOUS photos!! Pinned 😀
Iosune says
Thanks a lot Dana! I'm a BIG fan of your photos and I really love your blog! 😀
Thalia @ butter and brioche says
love this idea! definitely going to try it out next time im making a greek salad..
Iosune says
Thanks Thalia! I hope you like it 😉