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 best vegan feta cheese recipe! It’s easy to make by blending tofu with refined coconut oil to create a texture that slices, crumbles, and cubes. Then, we blend in the perfect mix of vinegars and spices to pack this dairy free cheese full of that unmistakable feta flavor. Add this non dairy feta substitute to salads, serve it on a snack plate, crumble it on top of ALL the pitas and pastas and basically your entire life. 


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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 we have FINALLY cracked the code!

In my search to find the best vegan feta, I found no shortage of vegan feta recipes. However, 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.

I needed something crumbly and hard but not too hard, soft but not squishy, with that unmistakable tangy zip we all know and love. THIS is that dairy free feta recipe!

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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

Vegan Feta Inspiration

The inspiration for this vegan feta recipe comes from 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.

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.

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. 

Overhead shot of the ingredients you need to make homemade vegan feta cheese: extra firm tofu, melted refined coconut oil, kalamata olive brine, olive oil, lemon juice, rice wine vinegar, salt, onion powder, garlic powder, lemon zest, and Italian seasoning.

Step 1: Prepare the ingredients.

First, drain and press your tofu and melt some refined coconut oil

This part is important: 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. 

Three overhead shots of a Vitamix side by side. The first shows the vegan feta ingredients before being blended. The second shows the ingredients after blending. The third shows the vegan cheese mixture after pulsing in the herbs.

Step 2: Blend the vegan feta mix.

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.

Two side by side overhead photos of a container lined with plastic wrap: before and after filling it with vegan tofu feta cheese mix.

Step 3: Chill the tofu cheese mix.

Finally, pour this mixture into a mold (anything you store leftovers in will do), and set it in the fridge to chill. 

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.

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. 

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

More Vegan Feta 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.

Cheers! 🍾

Yield: 8 servings

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 best vegan feta cheese recipe! It’s easy to make by blending tofu with refined coconut oil to create a texture that slices, crumbles, and cubes. Then, we blend in the perfect mix of vinegars and spices to pack this dairy free cheese full of that feta flavor. Add this non dairy feta substitute to salads, serve it on a snack plate, crumble it on top of ALL the pitas and pastas. 
Prep Time 30 minutes
Inactive Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

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 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!

Nutrition Information:

Yield:

8 servings

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 598mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 6g

Nutrition information is automatically calculated and may not always be accurate.

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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

54 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!
      1. I have been making this for 5 years from the NDE book and love the way you have tweaked the recipe... I must try!
  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. :)
    2. I know your post is from 3 years ago, but felt compelled to respond, just in case you are still avoiding soy. When my mom had breast cancer, she was treated at Yale University's Smilow Cancer Center. Her doctor (Donald Lannin) was the head of the breast cancer clinic there. My mom wasn't into soy, but since I had seen things about that, I asked the doctor about the link between soy and cancer. He told me all of that was completely untrue and there that there is absolutely no cancer risk from consuming soy products. This was from the HEAD of the breast cancer clinic at Yale, a world renown university and medical center. You can't much better than that for scientific information.
  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!
  18. This is absolutely the best vegan feta cheese that I made! I used my nutribullet and it just turned out like the real feta cheese texture and taste! I cant believe it is non dairy! Just amazing how simple and easy to make it. It didn't take a minute to set it that's why it just surprised me. I used two round plastic container from chinese take out and I think from wholefoods too. It worked out well. I just made vegan greek spinach pie this afternoon with the feta cheese and it was delicious though I was so generous with the feta cheese cos I got excited which is fine with me cos I just loved it but next time I should add a little bit more spinach and might not put vegan ricotta cos it made the texture a little thinner but it was still delicious specially it was my first time to make it. Thanks again for the great recipe. I really enjoyed it. Next time I will make the vegan cream cheese for my vegan lox.
    1. So glad you enjoyed it, Olivia! Greek spinach pie sounds delicious, and you just HAVE to be extra generous with the feta for something like that! Thanks for reaching out, and for coming back for the rating! Hope you have a great day!
  19. I realize I'm a bit late to this recipe, but I wanted to tell you that this is fabulous! I'm not a big fan of feta, so I made mine with more of a chèvre vibe. I took some to a party with omnivores and they all loved it. One was a serious dairy cheese lover who said it was just like goat cheese. Thanks for the wonderful recipe.
  20. My husband and I absolutely LOVE this recipe. I'm sitting here feeling way too full because I couldn't stop eating it with my dinner. This was only the second time I made it but I plan to make it more often. The first time I made it plain and this time I added the herbs. I think it's better with the herbs, but either way it's amazing. Thank you for sharing this recipe!
    1. Wow, Bonnie! Thank you for the high praise. I'm so happy both you and your husband loved it so much! Thank you for reaching out and letting us know! It's really appreciated!
  21. Dear B & T, thanks so much for this recipe. I have tried several vegan feta recipes and yours is definitely the BEST! Love the taste, even though I forgot to add the Italian seasoning, and love that there's no cooking involved. I used lime juice and zest because that's what I had, still perfect. Thank you for ending my search for a vegan feta - I have found it! :-)
    1. Thank you, Sue! I'm so, so happy you like it! (Even without the Italian herbs, lol!) I'm so glad we could help you with your search for a better feta! (Also, have you seen the recipe for our feta pasta bake??)
  22. Hi, this looks great! I think the olive brine will set it over the edge and I'm looking forward to making it. One question, have you tried storing it in brine? I will try but I don't want it to dissolve on me.
    1. Hi, Chris. We have not tried storing it in the brine, but if you do try it, I'd love to hear how it turns out so we chan share the results with the rest of our readers as well. (Though I will try doing this with a bit of the feta the next time we make it.)

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