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.
Susan Muscovitch says
This is satisfying and the white cubes trick the mind into thinking "feta" :).
I only had a tiny bit of apple cider vinegar left, so used red wine vinegar also, and it was really good. Thank you for this great feta substitute!
Iosune says
Hi Susan! You're so welcome 🙂 So glad you liked it!
Jo says
Hi!! Did you use raw unfiltered Apple cider vinegar or regular? Thanks!
Iosune says
Hi Jo! I used regular apple cider vinegar 🙂
Lita Watson says
Compared to Feta, tofu has lower calories and fat content, So that why I usually use tofu as a substitute of feta cheese to make a healthy dish!
Iosune says
Hi Lita! Yes, it's a great alternative 🙂
Mistygris says
Made it, fantastic and easy.
Iosune says
Hi there! Thanks 😀 I'm so glad you liked it!
Amy says
This looks amazing 🙂
Iosune says
Thanks a lot Amy! 🙂
Robert says
Hello
At 61 I still get exited about Feta or is it Tofu, who cares its fantastic thanks for the recipe. 9 month vegan.
Robert
Jacinta says
Hi, I'm very excited to try your recipe! It looks amazing and it was so great to discover as I've missed feta since being vegan. Is it able to be frozen?
Iosune says
Hi Jacinta! I've never frozen this cheese, so I don't know, I'm so sorry! Hope you like it 🙂
Elaine Salter says
Hi. It looks lovely. I will definitely be using this recipe. ??
Many thanks.
Iosune says
Thanks a lot Elaine! Hope you like it!
Taylah Dargan says
Oh my god!!!!! I think I'll be using this in an amazing pasta bake sometime this week!!! Can't wait to check out your other vegan cheese recipes too! Hopefully the kiddies love them!
Iosune says
Hi Taylah! Thanks a lot 🙂 Hope they like them too 😉
Quita says
Hi Iosune,
Thanks for the fab recipe, and blog, it has been a lifeline.
Like so many others, feta is one of the things I miss the most, along with poached eggs on toast. I currently have my batch marinating in the fridge and what I wanted to ask was could I extend the life by storing it in an oil such as olive or vegetable after marinating? I won't be able to eat this quantity within the time frame. Will it keep in the oil?
I'm a new vegan - 6 months - so have only cooked with tofu once. Im still finding my way, experimenting and having some hilarious failures.
I look forward to your advice.
Iosune says
Hi Quita! Thanks a lot 😀 I've never tried to keep the tofu in oil, but I think it could keep longer, I'm not sure... If you miss eggs, you should try kala namak salt, it tastes exactly the same!!! Have a nice day 😉
Suzy says
When you say it's better after 2-3 days, do you mean it can sit IN the marinade for 2-3 days? Or once removed from the marinade?? Thanks much! Looks awesome!
Iosune says
Hi Suzy! The first one 😉 Thanks a lot for your comment!!!
Susanne says
That is brilliant!!
Iosune says
Thanks a lot Susanne 😀