The BEST Vegan Feta Cheese

The most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and flavorful’. Great for salads, snack plates, pitas, and pastas! #vegan #vegancheese #veganfeta #tofu #dairyfree #plantbased

This is the most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and full of that unmistakable feta flava. Add it to salads, serve it on a snack plate, crumble it atop ALL the sandwiches and pastas and basically your entire life. 


Good day, my friends. It’s VEGAN FETA CHEESE DAY!

I’m so happy to share this vegan cheese recipe today because my journey to find the best vegan feta felt like a struggle of epic proportions. But today, we have FINALLY cracked the code!

So first of all, when I was vegetarian, feta cheese was like a food group to me – could not get enough of the stuff.  I put it on everything from salads to pasta to right outta the fridge and into my mouth. 

And since my cooking know-how was severely limited at this stage, I tended to use that last option more often than not. Either way, everything was betta with some feta.

Well, you know how the story goes; then I learned about the horror movie that is the dairy industry, went vegan, and feta and I parted ways for some time.

The Quest for Vegan Feta

I didn’t necessarily miss it because, like I said, the dairy industry is so cruel and soul-crushingly awful and who could ever truly miss participating in that, right? 

But I was curious to see if I could recreate this crumbly, herb-laden cheese in my own kitchen using ingredients that weren’t taken from our animal friends and especially curious when I could not seem to find a single store-bought vegan feta on the market (although, that has definitely changed in recent years).

The most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and flavorful’. Great for salads, snack plates, pitas, and pastas! #vegan #vegancheese #veganfeta #tofu #dairyfree #plantbased

When I turned to the interwebs for guidance on this, I was pretty disappointed. 

I saw no shortage of vegan feta recipes, but the vast majority of them suggested marinating cubes of tofu in a feta-like brine, and friends, I just could NOT get on board with that.

Maybe I’m wrong, but the thought of squishy blocks of uncooked tofu, even IF they were flavored to feta perfection, were NOT going to satisfy my personal feta needs. 

I needed something crumbly and hard but not too hard, soft but not squishy, with that unmistakable tangy zip we all know and love. 

I wanted FETA CHEESE, damnit. And I wanted it vegan.

Vegan Chees-piration

After doing more research, I landed on a method suggested by the awesome Skye Michael Conroy in his book, “The Non-Dairy Evolution”, using a base of firm tofu and refined coconut oil, blended and chilled. Yes! This was the method for which I had been searching. 

And side note: This is a book I HIGHLY recommend purchasing if this whole vegan cheese-making thing is appealing to you. It’s life-changing, and I do not use that word lightly in this instance.

This method was a total game-changer for me and ultimately led to the recipe I’m sharing today.

No squishy cubes of tofu, no weird flavorless almond paste that falls apart when you try to slice it (yeah, that happened 😭). This is feta perfection.

I love this vegan feta recipe so freakin’ much, I could cry right now. 😍😭That’s not an exaggeration; you all know how emotional I get about recipes like this. 

It’s everything I ever wanted, the culmination of a journey spanning over four years…

The most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and flavorful’. Great for salads, snack plates, pitas, and pastas! #vegan #vegancheese #veganfeta #tofu #dairyfree #plantbased

How to Make Vegan Feta Cheese

So, how do you make this vegan feta cheese? It’s so much easier than you can imagine. Basically, if you can use a food processor, you’ve got this. 

First, drain your tofu and melt some refined coconut oil

And listen up, friends because this part is important AF: You’ll want to be sure you use a coconut oil labeled REFINED (like this) and not one labeled UNREFINED or VIRGIN. 

This is a key element to nail, as you definitely don’t want a feta that tastes like coconut! You have been warned. 

Next, you’ll blend the tofu, melted REFINED coconut oil, and several other flavorful ingredients to achieve that perfect feta flava:  

Kalamata Olive Brine – for the salty savory Mediterranean vibe

Rice Wine Vinegar – For that aged flavor (Sub ACV or white vinegar if you’re low on pantry staples.)

Lemon juice + zest – For that tangy zip

Olive oil – for rich flavor AND texture (You’ll want to use the good stuff.)

+ some basic spices – like salt, garlic and onion powder to round it all out!

Blend it all up until the oil is emulsified and the texture goes from grainy to smooth and shiny. Then, pour this mixture into a mold (anything you store leftovers in will do), and set it in the fridge to chill. 

Yes, it IS that easy.

You will need to let the cheese set and firm up in the fridge for about 8 hours though, so be sure to give yourself some time. 

A Note on Equipment

We used this Vitamix for this recipe. It has a deeper bowl than our other Vitamix and works great for this vegan cheese, but you can use any food processor you have! 

Bonus points for a processor with a tamper because that helped us immensely with getting the mixture going. If you don’t have one, you’ll just need to stop and scrape down the sides really well and more often.

The most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and flavorful’. Great for salads, snack plates, pitas, and pastas! #vegan #vegancheese #veganfeta #tofu #dairyfree #plantbased

How to Use Vegan Feta Cheese

This recipe results in a beautiful block of vegan feta cheese that you can slice, cube, toss into salads and pasta dishes, top your sandwiches and pitas, and even eat right outta the fridge 

That last one may be the most common way I’ve eaten this over the past few weeks if I’m being honest…just like my vegetarian days 😂. Dreams DO come true!

“The Freezer Trick”

This vegan feta freezes REALLY well. In fact, I often cube mine and store it in the freezer for salads because I find it stays a little firmer under all the dressing and veggies that way.

 If you’re making this for an event where the feta will be in a salad or out of the fridge for several hours, this freezer trick is GOLD. Cube as desired, freeze it overnight, and add it to the salad or other dish right before you leave. 

Done this way, the cheese will hold its shape for about 3-5 hours in a cool air-conditioned setting. If you’re outside on a hot day though, it’s more like 30 minutes – 1 hour.

In case you haven’t noticed from the alarming specificity in that paragraph, we have brought this vegan feta to a LOT of parties and family events. Vegans, vegetarians, omnivores, everyone loves this stuff!

Your friends and fam will love it too. And your life will be filled with fetaliciousness from now until eternity. 

All that, and no mama / baby cows were harmed. Allow me to reiterate (read: shout it from the rooftops): DREAMS DO COME TRUE! 🙂

More Vegan Cheese Recipes:

When you try this recipe (and I do mean when because, friend, you NEED this vegan feta cheese in your life), let us know about it! 

Rate the recipe and leave a comment below or tag us in your SUPER EXCITING photos on Instagram. In case you’re not already following along, we’re @theplantpowercouple with the “the”. 

Bonus points if you can capture the look on your face when you first try it. I love seeing people’s actual reactions to recipes, and I have a feeling this one is going to produce some great moments like that.

And if you want to be sure you never miss a Plant Power Couple recipe, don’t forget to sign up for our email list!

Cheers! 🍾

Yield: 1 very large block of feta

The BEST Vegan Feta Cheese

This is the most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and full of that unmistakable feta flava. Add it to salads, serve it on a snack plate, crumble it atop ALL the sandwiches and pastas and basically your entire life.

8 hr, 30 Prep Time:

8 hr, 30 Total Time:

Save RecipeSave Recipe

4.4 based on 8 review(s)

Recipe Image

Ingredients

  • 1 16-oz block extra firm tofu, drained and pressed well (NOT silken tofu)
  • 2/3 cup refined coconut oil , melted
  • 2 Tbsp kalamata olive brine (water from jar of kalamata olives, optional)
  • 1 Tbsp rice wine vinegar*
  • 1 Tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon zest or 1 tsp lemon peel powder
  • 1 Tbsp Italian seasoning (optional, for a herbed feta)

Instructions

  1. First, make sure your tofu is completely drained. We drain it on paper towels until they're no longer soaking up water. A tofu press works too!
  2. Next, crumble your tofu into a food processor, add all the ingredients (except the Italian seasoning), and blend until smooth and creamy. This will take a few minutes, as you want the oil to emulsify. You may need to stop and scrape the sides of your processor a few times.Then, stir in your Italian seasoning.
  3. Grab your mold (We used a Pyrex-type container; anything you wrap leftovers in will do.) and line it with plastic wrap. This will help you lift your cheese from the mold when it firms. Pour the cheese mixture into the plastic-lined container and use a rubber spatula to smooth the top as best you can. Then, cover it and refrigerate for at least eight hours.
  4. When the time has come, use the plastic wrap to lift the cheese out of its mold, and enjoy! Slice it into cubes, throw it on salads + sandwiches or eat it right outta the fridge! Store this vegan feta cheese in an air-tight container in the fridge or freezer. The cheese will soften significantly the longer it's out (see notes**).

Notes

*If you don’t have rice wine vinegar, you can easily sub ACV or even white vinegar.

**FREEZING: This vegan feta freezes really well. In fact, I often cube mine and store it in the freezer for salads because I find it stays a little firmer under all the dressing and veggies that way. If you’re making this for an event where the feta will be in a salad or out of the fridge for several hours, this freezer trick is GOLD. Cube as desired, freeze it overnight, and add it to the salad or other dish right before you leave. Done this way, the cheese will hold its shape for about 3-5 hours in a cool air-conditioned setting. If you’re outside on a hot day though, it’s more like 30 minutes - 1 hour.

This recipe was adapted from the method in Skye Michael Conroy's book The Non-Dairy Evolution . If this stuff interests you, definitely check that book out. Your life will change!

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The most awesome vegan feta cheese! It’s slice-able, crumbly, easy to make, and flavorful’. Great for salads, snack plates, pitas, and pastas! #vegan #vegancheese #veganfeta #tofu #dairyfree #plantbased

38 thoughts on “The BEST Vegan Feta Cheese

  1. Hi. Just made this and I'm very excited to taste the result! Do you think it would freeze well? It makes a lot (for me) and I'd like to divide it up if possible. Thanks for the recipe!
    1. Hi, Sherry! Yay!! We're so excited for you to try it! Yes, this freezes really well. In fact, I have been cubing mine and storing it in the freezer for salads because I find it stays a little firmer that way under all the dressing and veggies. Enjoy!
  2. Hi Brittany, Thank you for your response. I made the cheese yesterday and it was firm enough for me to try today. OMG! It tastes just like the feta I remember when I wasn't vegan. Delicious!!! Funny I was thinking it might be a good idea to freeze it because the coconut oil does warm rather quickly. I'm going to prep it just like you and have it handy at all times. Thanks again for an amazing recipe!!
    1. Hey, Avril! I assume you could make a version with cashews, but you would have to play around with the amount you use and add a little water as well. Let us know if you try it! On a separate note, and I only mention it because you said you've been reading about soy, a lot of the "soy fear" out there is based on total misinformation and comes from super biased sources. Be sure to check your sources! If you're looking to read more about it, we looove nutritionfacts.org for solid, scientific information on plant-based nutrition. They have a lot of videos on the "soy fear" topic. :)
  3. This sounds wonderful and I want to try it but was wondering if I could substitute a different oil for the coconut oil. Would it still firm up?
    1. Hey, Lesley! Hmmm, the coconut oil is what makes this feta firm and slice-able, so I'm not sure how to replace it. This has NOT been tested, but it may be worth a try to add some extra olive oil and freeze this rather than letting it set in the fridge? Worst case scenario, it might get you a feta-flavored spread for toasts!
  4. Hi Brittny Can this feta be merinated and keep in a jar in the fridge. I'm definitely going to make it. I have made few tofu feta but nothing looked or tasted compared to yours - the crumbly look. The taste, I could almost feel it 😀.If it makes any sense. Thank you so much. Will rate it after I make it 👍
    1. Hi, Indira! That TOTALLY makes sense, and I hope you love this recipe as much as we do! :) This recipe does not need to be marinated like other vegan fetas, as you're blending all the ingredients together in a food processor. You can store it in a sealed container in the fridge for a week or so, or you can store it in the freezer for up to a month.
  5. I would think you could substitute a vegan shortening like Spectrum, which is made with 100% palm oil, and is rainforest certified as well.
  6. I tried this with extra firm, organic silken tofu and it did not firm up at all. And it was incredibly salty. Too salty to use as a healthy spread. I will try it again with regular, firm tofu, but I will cut out the 2 tsp of salt. The olive brine was probably plenty salty.
    1. Hey, Molly! You definitely want to use extra firm regular tofu, as silken has a completely different texture and absorbs flavor differently (hence it tasting too salty). Also, it's super important to remember to check the package of tofu and make sure you are using a full 16 oz of tofu. I don't know if this is the case for you, but a lot of silken tofu is sold in a smaller weight which would also greatly intensify the saltiness.
  7. You are a genius! I just made it....it's in the fridge hardening..but man..it really really tastes like what I remember feta tasted like..Bravo for you... Guys..MAKE THIS it is super. Finally...I have so many recipes that call for feta and soaking tofu just doesn't work.. this really has feta tasting clumps of goodness
  8. Hi Brittany..I was wondering how your feta would taste without the Italian herbs. I was thinking about when it would be used with dishes needing a plain seasoned feta or not specifically Italian. Your recipe will be my first attempt at a vegan feta and I am so excited to try it! I promise to rate it after trying it!
  9. Will this feta hold up at room temp in a salad for a few hours...for a potluck? Already made it..it’s amazing. I keep going to the fridge and snagging a few pieces ☺️☺️
    1. Hi, Erin! I'm guessing you already had your party, but a little trick we have done is cube the feta, freeze it, and then add it to our salad right before we leave for the party. That way, it's the perfect texture when you arrive! I am so, so happy to hear you're enjoying the feta so much!!
  10. This recipe is outstanding! The feta just keeps getting better each day. Great tip to cube and freeze for another day. Thank you.
  11. Okay - this recipe is AMAZING! I have told everyone about it. I am shocked at how much this tastes like feta and how versatile it is - from pasta to salad to bruschetta and pizza toppings! I am in love. Thank you, thank you, thank you!
  12. Hi love the idea of this recipe but I don't have rice wine vinegar, would red wine vinegar or apple cider vinegar work well in its place? I also grew up living off feta as a food group till I went vegan. so I look forward to trying out your recipe !
  13. Tried the feta, delicious flavour but did not firm up more than cream cheese texture, even using well pressed tofu. Makes a great "cheese ball" however, rolled in nuts or dried parsley so will use that way. Will try again with half the amount of coconut oil and see if firmer results.
    1. Hi, Tilly! A few trouble-shooting tips for you: The coconut oil is actually what helps the cheese firm up, so if anything, I'd recommend upping the amount rather than halving it. We find it's super easy to change the texture if you add even a little less coconut oil than the recipe calls for. We also find it super helpful to freeze the feta, cube it, and freeze the cubes for quick and easy use in salads and such. It helps keep the cheese more firm when you're mixing it with dressing and all that yumminess. Hope this helps!
  14. Still looking for a feta recipe without oil (compliant with Dr. Greger and Dr. Esselstein WFPBNO). Does it exist?
  15. So excited to try this! How do you think it would turn out without the juice from the olive jar? We don't like olives in our house and therefore never buy them. I would hate to buy them just for the juice and then waste everything else!
    1. Hi, Kylee! I think it would be fine without the olive juice, but you may want to add a little extra olive oil if you're having trouble getting it to blend. Also, before you pour it into the mold to set, taste the mixture and add more salt if you feel it's needed, since you won't be getting the extra sodium from the olive brine. Hope you enjoy it! Let us know how it goes!! :)
  16. Absolutely delicious! Just had my breakfast sandwich with "feta", tomatoes and basil on a rye bread. I actually used only half a cup of coconut oil and it was enough for feta to become firm. I'll try to use this recipe as a base for breakfast spread. Will try to add basil or roasted peppers and see how it turns out. Thank you so much for the recipe!
  17. Hi, Just curious about the size of the mold. I like to have everything ready in advance, so wondered about the volume of the container. Thanks!
    1. Hi, Julie - LOVE your initiative! :) I believe the container we use most often is 4 cups in volume. If the containers you have are too small, you can always split the mixture between two of them and make multiple feta blocks. Let us know how it turns out and if you have any other questions!

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