vegan feta cheese

This vegan feta cheese is a delicious vegan substitute for traditional feta. It has the classic briny flavor and crumbly texture we all love, but it's 100% vegetarian, vegan, and dairy-free.&nbsp;

Vegan Feta Cheese

oz block of extra firm tofu

olive oil

water

juice and zest of 1 lemon

tbsp white wine vinegar

tsp salt

olive brine (juice olives

garlic (peeled and minced)

oregano

basil

¼ tsp black pepper

tofu press (optional)

Drain the tofu. Use a tofu press or follow the following directions.

To drain tofu, line a plate with paper towels, and place the block of tofu on top.&nbsp;

Place another layer of paper towels on top of the tofu and top with a second plate.&nbsp;

Place a heavy object on top of the plate to weigh it down. It will take about four hours to press all the liquid out of the tofu. Check on it occasionally and drain the water that accumulates.

When the tofu is drained, chop into ½ inch cubes.

Mix all of the remaining ingredients in a bowl to form the marinade. Toss tofu cubes in the marinade.&nbsp;

Cover and refrigerate for several hours – preferably overnight.&nbsp;

Remove “feta” cubes from marinade, and use in place of traditional feta cheese.

Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap and easy to make!&nbsp;

350 g / 12 oz extra firm tofu (, no need to press)

lemon juice

ml apple cider vinegar

yeast

onion powder

garlic powder

dill

salt (,

Add all of the ingredients to a food processor (this recipe does not work well in a blender, even a high powered one), starting off with only half of the salt. Blend it all up until smooth then taste and add more salt as needed. Blend to incorporate it after each addition. Remember that this is feta so it should have quite a salty edge. I like to use a full 2 teaspoons in mine.&nbsp;

Serve straight from the blender, or pack into a container and refrigerate for a few hours for a firmer, spreadable cheese. If you want to be able to turn it out for use on a cheese board, line the container with cling-wrap so that you can easily remove it once it's set.&nbsp;

For softer meltable vegan feta

Line an oven proof pan/dish with baking parchment. A square or rectangular shaped pan/dish is best if you want to be able to cut perfect cubes once it's ready. A loaf pan will work well. It doesn't matter if the cheese doesn't fill the container. You just need the cheese to be between 1 and 2 inches deep once it's in there.&nbsp;

Spoon the cheese from the food processor into the oven proof dish and push it down well and evenly. Refrigerate for at least 2 hours (or overnight is fine). This step is important. If you don't refrigerate before baking, the coconut oil can separate a little on the bottom while cooking.&nbsp;

Preheat oven to 400°F (200 °C) and once at temperature, remove the cheese from the fridge and bake uncovered for 35 minutes.&nbsp;

Remove from the oven. It will be puffy, a bit soft and bubbly but will set again as it cools. Allow to cool, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling.&nbsp;

For firm, cube-able vegan feta

https://embed.mediavine.com/videos/kjhlg1liunpqgmbtrf39

Vegan Feta Cheese that actually tastes like real feta cheese and crumbles like real feta cheese and is cheap and easy to make!

A recipe for homemade vegan feta cheese made from tofu.

Vegan Feta Cheese - Tofu Feta

tbsp warm water

tsp white miso ((optional, but recommended))

apple cider vinegar

salt

lb firm tofu

Drain and press your tofu to get all of the excess liquid out of it. (This will take about 10 minutes.)

While the tofu is pressing, make a marinade.  Add water, nutritional yeast, apple cider vinegar, lemon juice, miso, salt, and spices to a dish and give it all a stir with a fork.  I like to use a shallow container so there is more surface area for the tofu to absorb the marinade.

Cut your pressed tofu into cubes (or simply crumble it) add it to the marinade and flip it with a spatula until it is well coated.

Allow your tofu feta to sit in the fridge for at least an hour to let the tofu soak up the flavors.  (It will taste even better if sits overnight.)

This Vegan Feta Cheese (tofu feta cheese) is the perfect plant-based feta cheese substitute! Made with just 6 ingredients in just a few minutes, this recipe is easy, tangy, and perfect on salads, sandwiches, or in your favourite recipes.

Vegan Feta Cheese (Tofu Feta Cheese)

black pepper

sea salt

lime juice

Either cut your tofu into small cubes or crumbled like crumbled feta and place in a bowl.  

In a mason jar (or any large ish jar with a top) mix the nutritional yeast, pepper, sea salt, lime juice and olive oil. Shake until combined. Pour over the tofu in the bowl and gently stir with a spoon to come to coat all of the tofu.

Add the tofu back to the mason jar and pour any excess brine still in the bowl over the top.

 Let it marinade for at least an hour, preferably over night. Taste and you can add more lime juice if you want it more brine-y. Enjoy!  

This vegan tofu feta cheese has almost no fat and is cholesterol-free. I love to use it in salads. It's fresh and really easy to make.

Vegan Tofu Feta Cheese

firm tofu (275 g)

lemon juice (60 ml)

water (125 ml)

apple cider vinegar (125 ml)

Press the tofu. I explain you how to do it in the second paragraph of this post.

Mix all the marinade ingredients in a bowl or a container (the lemon juice, water, apple cider vinegar and oregano), add the tofu, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later.

prepared it yesterday and let it marinate overnight, it is delicious, thanks, will be a staple.

Great recipe! I have been putting it inside of pita sandwiches with hummus, tahini, cucumber, olives, and sprouts.

I added a Table spoon of Salt and Nutritional yeast and it gave it a more cheesier taste.

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!

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?

AMAZING!! I was a bit nervous after reading some of the bad reviews but this tofu is a total game changer. Easiest recipe ever and SO delicious.

Made a pita sandwich with this tofu, hummus, olives, cucumber, and tomato! Great flavor!

I made this awesome vegan feta about a week ago and it was amazing. I have a question though, I have some leftover and I was wondering how long it would last in the fridge? Also, have you tried freezing it?

I love this!! So good. How long will it last in the fridge?

I just tried this recipe last night and tried it for the first time today. It's really great! I adde some salt to taste and used basil instead of oregano since I ran out of that. One question: would reusing the same marinade liquid for one more round of the recipe yield a similar result?

made this for a holiday dinner with a farro salad (replacing the feta in the recipe) and it was delicious! will make again

Our vegan feta cheese tastes salty and tangy much like the real thing, it has a similar consistency to feta cheese and it's made with fantastic Mediterranean herbs for an even more authentic taste. It's fantastic on its own or in a traditional Greek salad.

cup, cashew

wt. oz tofu

tbsp vinegar

oat milk*

tsp, oregano

tbsp agar agar

Soak the cashews in

Soak the cashews in boiling water for around 15-20 minutes. Prepare a rectangular tray and brush it with a little olive oil so it becomes non stick. Set aside.

In a blender, mix

In a blender, mix the tofu, cashew, lemon juice, vinegar, garlic powder, dairy-free milk, nutritional yeast, oregano, basil, salt and olive oil. Blend until you get a smooth cream.

In a saucepan, mix

In a saucepan, mix the water and the agar agar. Bring to a gentle boil and simmer for 30-60 seconds while mixing continuously. Quickly add the agar agar mixture to your blender, over the rest of the ingredients. Blend at full speed until the mixture is fully incorporated (30-60 seconds).

Super quickly, pour the

Super quickly, pour the mixture in your prepared tray. You can even out the surface so your vegan feta cheese is nice and uniform. Put the tray in the fridge for around an hour until the vegan feta cheese is hard and set.

Gently remove the vegan

Gently remove the vegan feta cheese from the tray and cut into desired shapes. Serve with olive oil, fresh herbs and crusty bread on the side.

How to make Vegan Feta Cheese

This Vegan Feta Cheese is creamy and tangy!  Perfect for all your feta cheese needs!

How To Make Vegan Feta Cheese

(16 ounce) package extra firm tofu, pressed

lemon

extra virgin olive oil

nutritional yeast

light yellow miso paste

Whisk all the ingredients, except the tofu, in a medium sized bowl until completely combined.

You can either cut the tofu into small squares or crumble the tofu with your hands.  Add tofu to seasoning mixture and make sure all the tofu is coated well.  Refrigerate for at least one hour before using, but can be refrigerated for up to 5 days.

This vegan feta cheese recipe is super smooth and creamy and it&#039;s made from macadamia nuts! It&#039;s easy to make and it&#039;s 100% vegan.

Homemade Vegan Feta Cheese

2.8 oz raw macadamia nuts (80 grams)

6.4 fl oz filtered water (190 ml)

agar agar powder

citric acid

extra virgin olive oil (60 ml)

garlic (finely sliced)

herbs (e.g. dill, parsley, basil)

Soaking

Soak the macadamia nuts in clear water overnight or for 8hrs. Drain and rinse once the soaking time elapses.

Blending

Place the nuts into a high-speed blender alongside the. remainder of the ingredients: filtered water, agar agar sea salt and citric acid. Blend on a high-speed until smooth &amp; creamy.

Heating

Transfer the nut mix into a non-stick saucepan and heat over low/medium heat and continuously stir (important!). Heat the mix to about 60C (140F), you will realise that the mixture will begin to thicken up once the right temperature is reached.

Setting

Stir thoroughly, then pour the content into a small container or flat tray - I used a small, round springform pan. Place it into the refrigerator for a minimum of 1-2 hours until set.

Slicing

Carefully remove the vegan cheese from the tray and cut it into cubes.

Marinating

Use your vegan feta immediately, or mix all ingredients for the marinade in a jar and store the vegan feta cheese cubes in the marinade in the fridge. If you marinate the vegan feta for 2 days, it will be more flavorful.

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Top 8 vegan feta cheese recipes from across the web

The most viewed vegan feta cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Feta Cheese

Vegan Feta Cheese

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Vegan Feta Cheese

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Homemade Vegan Feta Cheese

The most viewed vegan feta cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine