Make your own Vegan Feta Cheese at home using just a block of tofu and 8 other simple ingredients. Tangy, salty, crumbly, dairy-free, and so easy to make. Perfect for salads, pasta, and more!
Wondering how to make the most of your homemade vegan feta cheese? Sprinkle it generously over crisp salads for an extra burst of flavor, or toss it into warm pasta dishes for a creamy touch.
Get creative and experiment with it on pizzas, sandwiches, wraps, grain bowls, or even stuffed into roasted vegetables. The possibilities are endless, and the taste? Absolutely divine!
Looking for more vegan cheese recipes? Check out my Vegan Cashew Cheese, Vegan Cream Cheese, and Vegan Mozzarella recipes. Discover how delicious dairy-free cheese can be!
Jump to:
🌟 Why you'll love this recipe
- Simplicity: With just a block of tofu and a handful of common ingredients, this recipe is incredibly easy to make.
- Tangy Flavor: Experience the delightful tanginess of traditional feta cheese without any dairy.
- Versatility: Use it in various dishes like salads, pasta, sandwiches, wraps, and more for a burst of flavor.
- Health Benefits: Enjoy the health benefits of tofu, packed with protein and other essential nutrients.
- Budget-Friendly: Save money by making your own vegan feta cheese at home, avoiding expensive store-bought alternatives.
🧾 Ingredient notes
Firm tofu: Opt for firm or extra firm tofu, avoiding silken tofu as it crumbles easily. I prefer firm tofu as extra firm tends to be too dry for my taste.
Apple Cider Vinegar: It's my preferred choice and what I have on hand, but you can use any type of vinegar such as white vinegar or red wine vinegar, or even rice vinegar.
White Miso Paste: It adds a rich umami flavor to the recipe, enhancing its depth and complexity.
If you don't have white miso paste on hand, you can substitute it with yellow miso or even soy sauce for a similar umami boost. Alternatively, you can omit it, as it is an optional ingredient.
Nutritional Yeast: It contributes a cheesy flavor to the recipe, providing a savory depth reminiscent of dairy-based cheese.
However, if you can't find nutritional yeast, you can omit it without compromising the overall taste of the dish.
Extra Virgin Olive Oil: It adds richness and a subtle fruity flavor to the recipe. If you prefer, you can substitute it with other oils like avocado oil or grapeseed oil.
For an oil-free version, simply omit it, though it may slightly alter the texture and flavor.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Herb Party: Throw in your favorite herbs like rosemary, thyme, or basil for a fresh and tasty twist.
- Smoky Vibes: Add a smoky flavor with a dash of smoked paprika or liquid smoke to jazz things up.
- Spice It Up: If you're into heat, toss in some crushed red pepper flakes or diced jalapeños for an extra kick!
- Garlic & Herb Boost: Amp up the flavor with minced garlic and a mix of your fave herbs like parsley, dill, and chives for a garlicky, herby blast.
- Sun-Dried Tomato and Olive: Mix in chopped sun-dried tomatoes and sliced olives for a Mediterranean-inspired feta cheese bursting with flavor.
🔪 Instructions
Step 1. Press the tofu for at least 30 minutes, ideally for 1 hour. Simply wrap the tofu in a clean towel and apply a steady weight to squeeze out excess moisture.
Step 2. Cut the tofu into small cubes.
Step 3. Mix all the remaining ingredients in a large bowl, container, or shallow dish. I used an 8x8-inch baking dish (20x20 cm).
Step 4. Add the tofu cubes, cover with a lid or plastic wrap, and refrigerate for at least 2 hours, preferably overnight. For even better flavor, let it marinate for 2 or 3 days.
💭 Expert tips
- Adjust Saltiness: Feta cheese is known for its salty flavor. If you feel it's not salty enough for your taste, feel free to add some salt to taste.
- Press Tofu Thoroughly: Properly pressing the tofu helps to remove excess moisture, resulting in a firmer texture for the feta cheese.
- Gentle Handling: Handle the tofu cubes with care when mixing them with the marinade to prevent them from breaking apart.
- Even Marination: Ensure that the tofu cubes are evenly coated with the marinade by gently tossing them in the mixture. This helps to distribute the flavors evenly.
- Longer Marination: For a more intense flavor, consider marinating the tofu cubes for an extended period, such as 2 to 3 days.
❓Recipe FAQs
It can last in the fridge for up to 5-7 days when stored properly in an airtight container.
Always use your best judgment and check for any signs of spoilage before consuming.
If you notice any unusual smells, textures, or colors, it's best to discard it to ensure food safety.
While tofu can be frozen, the texture of tofu-based products like vegan feta cheese may change after freezing and thawing.
Freezing can cause the tofu to become more crumbly and absorb flavors differently.
However, if you decide to freeze it, it's best to do so in an airtight container to minimize freezer burn.
When you're ready to use it, thaw it in the refrigerator overnight before incorporating it into your dishes.
Keep in mind that the texture and flavor may be slightly altered compared to fresh vegan feta cheese.
Absolutely! Pressing the tofu before marinating is essential. Think of tofu like a sponge, it's full of excess water when you buy it.
Pressing it removes that water, making room for all the tangy flavors to soak in. If you skip this step, the tofu won't be able to absorb much flavor because it's already saturated with water.
Want your feta to be crumbly? No problem! Instead of cutting it into cubes, just crumble it up with your hands. This way, you can make the crumbles as big or small as you like!
It is incredibly versatile and can be used in a variety of dishes.
Crumble it over fresh salads for a tangy kick, or sprinkle it onto pasta dishes for added creaminess and flavor.
It's perfect for sandwiches and wraps, adding a creamy and tangy element to your lunchtime favorites.
Take your homemade pizzas to the next level by using it as a topping, or include it on mezze platters for a Mediterranean-inspired appetizer spread.
You can also stuff vegetables like bell peppers or zucchinis with a mixture of vegan feta cheese for a flavorful and satisfying dish.
Whether you're making grain bowls, tarts, or quiches, it adds a deliciously savory touch to any meal.
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Feta Cheese
Ingredients
- 1 block firm tofu, about 14 ounces or 400 grams
- ½ cup water
- ½ cup apple cider vinegar
- ¼ cup lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons white miso paste, brought to room temperature, optional, but recommended
- 1 tablespoon extra virgin olive oil
- 1 tablespoon oregano
- 1 teaspoon salt
Instructions
- Press the tofu for at least 30 minutes, ideally for 1 hour. Simply wrap the tofu in a clean towel and apply a steady weight to squeeze out excess moisture.
- Cut the tofu into small cubes.
- Mix all the remaining ingredients in a large bowl, container, or shallow dish. I used an 8x8-inch baking dish (20x20 cm).
- Add the tofu cubes, cover with a lid or plastic wrap, and refrigerate for at least 2 hours, preferably overnight. For even better flavor, let it marinate for 2 or 3 days.
Notes
- Adjust Saltiness: Feta cheese is known for its salty flavor. If you feel it's not salty enough for your taste, feel free to add some salt to taste.
- Press Tofu Thoroughly: Properly pressing the tofu helps to remove excess moisture, resulting in a firmer texture for the feta cheese.
- Gentle Handling: Handle the tofu cubes with care when mixing them with the marinade to prevent them from breaking apart.
- Even Marination: Ensure that the tofu cubes are evenly coated with the marinade by gently tossing them in the mixture. This helps to distribute the flavors evenly.
- Longer Marination: For a more intense flavor, consider marinating the tofu cubes for an extended period, such as 2 to 3 days.
filippo says
Hi, i prepared this yesterday and was just checking it out in the fridge: i saw some white filaments going around in the marinade. i was wondering if that's normal and if it's maybe some tofu/herb being degraded by the acid mixture. as much as i fear botulin, i doubt it's that developing because the mixture is highly acidic (sadly i've ran out of pH tests)... but you can never be too sure with homemade uncooked food. what's your thought about that? thanks
Iosune Robles says
Hi Filippo! In my opinion, maybe, your tofu was in poor conditions. Try to repeat it and tell me if this happens again! Have a nice day 🙂
Bernice says
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?
Iosune Robles says
Hi Bernice!! It is great to know you enjoyed the recipe!! Yes, you can use it again either immediately after or have it in the fridge for a few days. Have a nice day!
Sophie Choi says
Thank you for your recipe! I will try this for my dinner tonight:)
Iosune says
Hi Sophie! Thank YOU 🙂 Hope you enjoyed it!
Chanel says
I love this!! So good. How long will it last in the fridge?
Iosune says
Hi Chanel! About 3-5 days, maybe a week 🙂
Linda says
Fantastic recipe - I tweaked a bit by adding some white vinegar, dried garlic powder and a 1/4 tsp salt - this is a keeper!
Iosune says
Hi Linda! So glad you enjoyed it 🙂
Becka says
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?
Iosune says
Hi Becka! I've never frozen it, sorry! I last about 1 week in the fridge, maybe a little longer...
Alex says
Hello,
I was just looking for some clarification, are saying its okay to leave the tofu marinating for 2 days, or that the tofu taste better after about 2-3 after marinating for a few hours?
Iosune says
Hi Alex! The tofu tastes better if you marinate it for at least 2 days 🙂
Stephanie Jane (Literary Flits) says
I'm so glad to have found this recipe, thank for sharing it. As a fairly recent vegan I've just been despondently looking through my favourite salad recipes, most of which include feta. A quick Google later, your blog pops up and I already have all these ingredients on hand! Perfect!
Iosune says
Hi Stephanie! You're so welcome 🙂 Hope you enjoyed it!
Nora Demick says
Made a pita sandwich with this tofu, hummus, olives, cucumber, and tomato! Great flavor!
Iosune says
Hi Nora! Sounds so good 🙂 So glad you liked it!
Brian says
What is 9.7 ounces of tofu?
Iosune says
Hi Brian! You can use 10 oz if you want 🙂
Brian says
Thank you for answering 😀
Iosune says
You're so welcome 🙂
Linda Wilson says
iepuroaica, why the curt pedantic reply? You searched the internet and arrived at someones wonderful blog that they worked hard to produce to share their lovely recipes all for free. Your reply is so utterly disappointing it's obvious you relish the thought of "being right" from behind your keyboard. You think you can do better, then where is your blog? Sorry Iosune I had to comment I can't stand smarty pants people who have nothing to offer other than snide comments.
Iosune says
Hi Linda! Thank you so much for your comment and your support 🙂 Have a wonderful day!
Stephanie says
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.
Iosune says
Hi Stephanie! Thanks a lot 🙂 So glad you liked it!