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.
🧀 More vegan cheese recipes
Did you like this recipe? Please leave a rating and comment below!
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.
Jennifer Burmer says
This was delicious! I loved the texture and the taste was spot on. Do you think it's good as long as it's not past the tofu expiration date?
Iosune says
Hi Jennifer! So glad you liked it 🙂 I'm not sure, I would keep it for at least one week and then until it smells and tastes good. Hope it helps!
Miriam Bowers says
Thank you for the recipe, I made some changes to the marinate/brine. I added a teaspoon of salt and half apple cider and half white vinegar and 2 teaspoons of nutritional yeast. I let the tofu soak at least 6 hours before I used it. The tofu was salt and it had a slight cheesy taste I was happy.
Iosune says
Hi Miriam! So glad you liked it 🙂
Melania says
Found this to be a helpful recipe. I used a mix of Apple Cider Vinegar and lemon juice, substituted a little squeeze of basil paste for the oregano and marinated for two days. I wanted a more crumbled feta texture, so I pressed the marinated cubes in cheese cloth, then broke up the resulting block into crumbles. Worked really well in a dried fruit/nut/greens type salad.
Noted there are some unpleasant reviews and it seems that they are mostly from people who are expecting a substitute to be the real thing. I always think of substitutes as replacing a product in order to make the food better for me, in this case, I wanted a low calorie, flavorful protein with a silky texture to include in an entrée salad. Thank you!
Iosune says
Hi Melania! Thanks a lot for your kind words 🙂 SO glad you liked it!
Efraim says
Thank you
Do you use dried or fresh Oregano? 🙂
Iosune says
Hi Efraim! I used dried oregano 🙂
Miriam says
I added a Table spoon of Salt and Nutritional yeast and it gave it a more cheesier taste.
Iosune says
Hi Miriam! Thanks a lot for your comment 😀
Nick says
Great recipe! I have been putting it inside of pita sandwiches with hummus, tahini, cucumber, olives, and sprouts.
Iosune says
Hi Nick! Thank you so much 🙂 Sounds AMAZING!
Michele says
I can’t have vinegar. Is there something else I can use instead?
Iosune says
Hi Michele! You could try using more lemon juice instead, Hope it works!
Danielle Reich says
Made it, exactly as per your recipe. Marinated overnight to serve for dinner tonight. Just taste tested and YUM. Excited to be able to top a simple salad with flavorful faux feta. 🙂
Iosune says
Hi Danielle! So glad you liked it 🙂 Have a nice day!
Betty boop says
Hi, would this last in the oven in a mixture that has been put inside aubergine and covered?
Thanks 🙂
Iosune says
Hi Betty boop! I've never baked it, but I think it should work 🙂
Petra says
prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.
Iosune says
Hi Petra! So glad you liked it!
Hannah says
This sounds good, but I am looking for some kind of vegan feta I could possibly melt on a white pizza (with marinated red onion, arugula, olive oil, balsamic and delicious Kalamata olives-my favorite kind of pizza) and don't know which kind of tofu to marinate and use for that melting effect. I'm thinking semi-firm or silken but really have no clue. Any suggestions?
Iosune says
Hi Hannah! I don't think you can get the melting effect using just tofu. Maybe you coudl adapt our vegan mozzarella recipe: http://simpleveganblog.com/low-fat-vegan-mozzarella/ 🙂
Monica Smith says
I think it's great. I'm not even vegan, but my son can't have milk. I usually leave the feta out of our greek salads, but I'm excited about this because now, I get a protein in with that salad alone. Incidentally, I've used tofu instead of ricotta in lasagna for years. It gives it a much lighter feeling at the end of the meal, rather than feeling like there's a giant brick in your stomach. Thanks for the recipe. I'll certainly use and modify a lot.
Iosune says
Hi Monica! Thanks a lot 😀 Hope you like it!