The BEST Vegan Feta Cheese
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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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.
Ingredients for This Tofu Feta Recipe
Here, we’ll go over the ingredients you’ll need along with some notes to ensure you achieve the best end result. You can find the full recipe with ingredient amounts in the recipe card at the bottom of this post!
- Extra firm tofu – You’ll want to drain and press your block of tofu before using in this dairy-free cheese recipe. Do NOT use silken tofu or you will get more of a tofu feta sauce.
- 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.
- Kalamata olive brine – water from jar of kalamata olives, for the salty savory Mediterranean vibe
- Rice wine vinegar – For that aged flavor (Sub apple cider vinegar or white vinegar if you’re low on pantry staples.)
- Extra virgin olive oil – This adds both flavor and texture!
- Lemon juice and zest – For that tangy flavor
- Spice Cabinet: onion powder, garlic powder, and Italian seasoning. Skip the Italian herbs if you want more of a plain feta. If you can’t find an Italian herb blend, you can use a combination of dried basil and dried oregano.
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.
And I should note, we make our vegan feta a little differently than many of the vegan recipes out there. Instead of just marinating straight tofu cubes we blend the tofu with all the ingredients to create a mixture that will set and can be sliced all on its own!
Step 1: Prepare the ingredients.
First, drain and press your extra-firm tofu (using paper towels, a clean kitchen towel, or a tofu press) to remove excess liquid. Then, melt the refined coconut oil.
Step 2: Blend the vegan feta mix.
Next, you’ll blend the tofu, melted REFINED coconut oil, and the rest of the simple ingredients.
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 Homemade 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 I did with the real thing 😂. Dreams DO come true!
Recipes with tofu feta:
- A vegan Greek salad with our vegan Greek chicken and cucumber tomato medley!
- Toss it into vegan pasta salads!
- Make Vegan Spinach and Feta Grilled Cheese!
- Healthy Mediterranean Hummus Wraps
How to Freeze Tofu Feta
This vegan feta freezes REALLY well. In fact, I often dice mine into small cubes and store it in a sealed container 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.
More Vegan Feta Recipes:
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!
Leave a star rating and 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! 🍾
The BEST Vegan Feta Cheese
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.
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 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
- 1 Tbsp Italian seasoning optional, for a herbed feta
Instructions
- 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!
- 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.
- 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.
- 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**).
Video
Notes
Nutrition
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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!
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!
I have been making this for 5 years from the NDE book and love the way you have tweaked the recipe… I must try!
We certainly do hope you try, and PLEASE let us know what you think!
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!!
This is the most exciting thing I’ve heard all day! Yay!! I’m SO happy you are enjoying the feta and totally share your enthusiasm for its deliciousness. 🙂
And I forgot to rate it so here ya go!
Hi,
I want to make this cheese, however; I do not eat any soy because of the the health risks I’ve been reading about it. What can I substitute?
Thanks!
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. 🙂
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.
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?
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!
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 👍
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.
I would think you could substitute a vegan shortening like Spectrum, which is made with 100% palm oil, and is rainforest certified as well.
I could see that working well. Thanks for the tip, Lisa!
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.
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.
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
OMG, Chris, you are awesome!! Thank you SO much for your kind words. I totally know what you mean about soaking tofu; it wasn’t doing it for me either! haha 🙂
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!
Hi, Debi! Apologies for getting back to you so late with an answer on this, but I think you could definitely get away with making the feta without the Italian herbs!
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 ☺️☺️
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!!
This recipe is outstanding! The feta just keeps getting better each day. Great tip to cube and freeze for another day.
Thank you.
Hi, Florence! YAY!! I am so happy to hear how much you are enjoying the feta. 🙂
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!
You are so very welcome, Emily! So excited to hear how much you love it!
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 !
Hi, Nicole! Some white vinegar or apple cider vinegar should work just fine. Ahhh, I’m so excited for you to try it; let me know how it goes!
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.
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!
Still looking for a feta recipe without oil (compliant with Dr. Greger and Dr. Esselstein WFPBNO). Does it exist?
Hi, Michael! Sorry to say, I haven’t seen an oil-free vegan feta recipe.
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!
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!! 🙂
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!
So happy you loved the feta, Katya! And that breakfast sandwich sounds incredible. Great idea on the spread too! We’ve gotta try both of those. Genius!
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!
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!
HI. Do you have a coconut cream based feta recipe that is Tofu, nut and legume free please?
Cheers, Sue
Hi, Sue. We ourselves do not. Sorry. I’m sure if you Google “coconut cream feta…” you’ll be sure to find something. Good luck in the search!
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.
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!
oops sorry I forgot to rate it…. definitely a 5 star!
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.
Thank you for letting us know, Avery! I’m so happy everyone loved it! I’ll be sure to let B know as well!
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!
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!
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! 🙂
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??)
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.
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.)
That was just crazy good!!! OMG. I have a hard time adding that much coconut oil so next time I will try only 1/3 cup and hope it will stay firm in the freezer. SOOOO GOOD!!! I used caper brine because I already had it opened in my fridge.
I used half of the coconut oil yesterday (1/3c) and it was still fantastic!!! I love that you used tofu as the base so it contains protein and calcium!! Thank you!!
I’m so glad it still worked out so well! Thanks for letting us know, Christy. I’m so happy you liked it, and I love the idea of using caper brine! Thank you again for getting back to us and letting us know and for the compliments! Hope you have a great day!
It is a very good recipe, HOWEVER, I wonder if there isn’t a solution to how much it melts in ambient room and outdoor temperature. I froze mine, but it still melted a lot when serving on a snack tray for a spring garden party. What could be used to stabilize it a bit more, just to keep it from deteriorating so quickly.
Yea, that’s one thing we haven’t been able to figure out. I don’t recommend leaving it outside or in a warm room for over 1 hour. Coconut oil becomes liquid at 75F, so that’s the issue. The only thing I can think of (other than serving it as more of a spread than a sliceable cheese) is to try something like vegetable shortening which has a much higher melt temp! Also, there are cooling trays you can try that come with an ice pack you fit under the tray to keep the temps down.
Love this recipe,easy, delish, But one problem, it doesn’t last long, then have to make more.
I love cottage cheese, Allergic to “milk” not just lactose, JUST milk… But was playing around with some tofu, used an “old” potato masher to get right texture, added 1/2 cup non-dairy yogurt & touch of vinegar. Now I am a happy 80 yr old. taste great.
Keep up the great recipes……………. Martha
What an awesome idea, Martha! We are going to have to try that. Thank you for the review!
I hsve to avoid coconut oil because of the saturated fat. Can I make this using o,live oil?
Unfortunately, no. The refined coconut oil is what sets the vegan feta. With olive oil, this would be more of a feta sauce. Still delicious, but not sliceable like this is.
I don’t really remember how feta tastes but this tastes delicious, at least the lickings of the bowl I’ve had so far ( it’s currently in the fridge firming and melding). I mixed and smushed it by hand since I don’t have a blender and that worked well, I’m totally ok if it doesn’t firm up though. I don’t know if it will effect that.
I did add a tablespoon of nutritional yeast and about 1/8ish ( I eyeballed it sorry) of fresh ground pepper since a lot of other recipes included them and I figured it couldn’t hurt. Oh and I didnt have lemon zest so just omitted that. Thanks for the recipe.
Glad to hear you were able to make it work for you!