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**).
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
Serving: 1gCalories: 233kcalCarbohydrates: 2gProtein: 6gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 6gSodium: 598mgFiber: 1g
Tried this recipe?Let us know how it was!