Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap, nut-free and easy to make!
Vegan Feta Cheese that is creamy, crumbly if you want it to be, or spreadable if you don't. It's protein-packed, super yum, truly multi-purpose and sent from vegan cheese heaven!
I've worked on vegan cheese recipes on and off for ages and ages but am rarely happy enough with any of my efforts to share them.
I totally respect people who get all science-y and make real vegan cheese by growing cultures and all that but it's not for me. I just want it to be easy and relatively quick. Are you with me?
And what's with all of the vegan tofu feta cheese recipes that are literally just cubes of tofu marinaded in oil? You might get something that looks kind of like feta to throw in your salads, but the flavour and the texture is nothing like real feta cheese.
You know me. If it's not really like the non-vegan version, then it's not making it to the blog. I'm all about authentic tasting vegan dairy alternatives like my Vegan Butter and my Vegan Ricotta.
So I made Vegan Feta Cheese for lazy people, that is made with tofu, but actually tastes like real feta cheese and crumbles like real feta cheese and doesn't include any hard to find ingredients or cost a small fortune to make.
Heck, if you're feeling extra lazy (hands up me on at least 6 out of 7 days a week), you can skip the baking step and make it into a spreadable vegan cheese with all the flavour of feta.
In its soft state, it is amazing in my Vegan Spanakopita, or spread on crackers or even melted into pasta.
Tofu really is magic stuff. It is so transformed in this recipe that you would never know it's actually tofu and I love that. Hurrah for fantastic vegan tofu recipes!
What is feta cheese?
Feta cheese is one of Greece's most popular cheeses. It is made from either sheep or goat's milk, or a combination of the two, and it is brined, giving it that unique tangy, rich and salty flavour.
Feta is quite firm to the touch, but it crumbles when cut and has a creamy, but slightly grainy mouth feel. It is best known as the cheese used in Greek salads, spanakopita and tyropita.
What do you need to make it?
(For detailed measurements and instructions, see the printable recipe card).
This vegan cheese recipe has pretty basic, store cupboard ingredients. There's nothing fancy.
You will be needing :
- extra firm tofu
- refined coconut oil
- nutritional yeast
- lemon juice
- apple cider vinegar
- salt
- nutritional yeast
- onion powder
- garlic powder
- dried dill
The only piece of equipment you will need to make this recipe is a food processor.
Please note that I recommend using a food processor rather than a blender for this recipe. Even a high powered blender will struggle once the coconut oil comes into contact with the cold tofu and everything sets. It will more than likely just seize up and the blades won't turn. A food processor is a way better tool for the job and will save you the hassle of starting it in the blender and then having to transfer it all to your food processor.
Why do I have to use refined coconut oil?
I know I will get questions about the refined coconut oil, just like I do with my vegan butter recipe, so I am going to pre-empt them now.
For this recipe, you must use refined coconut oil. You cannot use virgin or unrefined coconut oil. If you use virgin or un-refined coconut oil your cheese will taste and smell of coconut not feta.
If you are worried about the refining process, there are plenty of brands out there that refine their coconut oil with steam only and do not use chemicals. Nutiva is one of them and is the brand I tend to use.
How to make vegan feta cheese
Vegan Feta Cheese is super simple to make but please take note of the different directions depending on whether you want smooth and creamy results, or firm and crumbly results.
Step 1 - Add all of the ingredients to a food processor.
Step 2 - Process until smooth but with a little graininess for that authentic feta texture.
Step 3 - Now comes the part where you have to make a choice.
You can eat it as it straight out of the food processor. It is so good spread on all the things!
Or, you can spoon it into a lined container, pack it in well, then refrigerate until it has set, then turn out and serve. That way it will have a slightly firmer cream cheese texture, but will get softer as it comes to room temperature.
Or, the best way ...You can spoon it into a baking parchment lined oven proof container, set then bake as directed in the recipe card below.
Step 4 - Then allow to chill completely for at least 4 to 5 hours. That will yield the perfect, authentic feta texture.
Perfect for cubing:
Or crumbling:
It might take a bit of waiting around while making, but the hands on time is really minimal and it really is so worth it!
I struggled a little with the colour of the baked feta at first. I know traditional feta isn't usually golden around the edges. I tried other methods of cooking it to reduce the colouration, but, I loved the taste of the slightly crusty golden bits so much, that I decided they should stay. I hope you love them too. If you would prefer them gone so that your feta looks perfectly white, it's really easy to shave the golden bits off with a sharp knife. Be sure to eat the shaved off bits as you go though!
Success Tips
- Be sure to use refined coconut oil.
- Blend the cheese thoroughly
- Don't skip any of the ingredients. Every single one works together to make this cheese special.
- Be sure to read my directions carefully and take note of the differences between the soft and baked versions.
- Do not forget or skip the refrigeration step before baking or after baking.
How to serve
This Vegan Feta is a really versatile cheese, especially as it can be made in two ways: soft and spreadable or firm and crumbly.
Serve your vegan feta cheese:
- In Vegan Spanakopita
- With bread or crackers
- With olives
- In salads like my Strawberry Spinach Salad or my Watermelon Mint Salad
- Crumbled on soup like my Vegan Tortilla Soup
- As part of an antipasto platter
- Drizzled with olive oil and sprinkled with oregano
- Crumbled or cubed in salads
- Crumbled on tacos
- On pizza ( the soft unbaked version of this cheese melts beautifully when baked)
- With pasta. (the soft version of this cheese melts into hot pasta so well and the baked, firm version is amazing crumbled or cubed into pasta dishes or pasta salads)
- With potatoes. Try it on a baked potato or melted into mashed potato
How to store
The soft unbaked version of the Vegan Feta Cheese will keep, in a sealed container in the fridge for 5 to 7 days.
The baked, firmer version of this Vegan Feta Cheese, will keep in a sealed container in the fridge also for about 5 to 7 days.
You can cube the firmer, baked version, pop it into a jar and cover with olive oil and some herbs and keep that in the fridge for up to 7 days.
The baked version of this Vegan Feta Cheese freezes very well. Cube it up and put in a sealed container and freeze for up to 3 months. The cubes will defrost in about 30 minutes so you don't need to wait long for them, and if you are making something like a vegan feta salad for your packed lunch, you can throw in the feta cubes while they are still frozen. Freezing makes the cheese a little drier and crumblier but it still holds together well and tastes great.
So if you're looking for a convenient, cheap, no fuss vegan substitute for feta cheese, that as an added bonus just happens to be loaded up with vegan protein, low carb and completely nut-free, you know what? I got you. This is your vegan feta recipe.
When you're craving a crumbly vegan cheese that's tangy, salty, cheesy (or tangy, salty and spreadable), knocks dairy out of the park and tastes like dreams have come true, the search stops right here with this feta recipe!
And please, do not miss my recommendation for melting the soft version of this feta into freshly cooked and drained pasta. Dollop it in, stir it up and it will coat the pasta beautifully. Add some freshly ground black pepper and a pinch of chili flakes and you've got a super special dinner in no time at all! And you really must try it on pizza too!
Hungry for more?
For more vegan dairy substitutes check out these great options:
📖 Recipe
Vegan Feta Cheese
Author:
Ingredients
- 350 g / 12 oz extra firm tofu , no need to press
- ½ cup / 120 ml melted refined coconut oil (measured after melting) , it MUST be refined and not unrefined or virgin
- 45 ml / 3 tablespoons freshly squeezed lemon juice
- 30 ml / 2 tablespoons apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill (leaves not seeds) , please note the finished feta does not taste of dill at all - Strangely, it helps the feta flavour so please don't omit it.
- 1½ - 2 teaspoons salt , or to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all of the ingredients to a food processor (this recipe does not work well in a blender, even a high powered one), starting off with only half of the salt. Blend it all up until smooth then taste and add more salt as needed. Blend to incorporate it after each addition. Remember that this is feta so it should have quite a salty edge. I like to use a full 2 teaspoons in mine.
For softer meltable vegan feta
- Serve straight from the blender, or pack into a container and refrigerate for a few hours for a firmer, spreadable cheese. If you want to be able to turn it out for use on a cheese board, line the container with cling-wrap so that you can easily remove it once it's set.
For firm, cube-able vegan feta
- Line an oven proof pan/dish with baking parchment. A square or rectangular shaped pan/dish is best if you want to be able to cut perfect cubes once it's ready. A loaf pan will work well. It doesn't matter if the cheese doesn't fill the container. You just need the cheese to be between 1 and 2 inches deep once it's in there.
- Spoon the cheese from the food processor into the oven proof dish and push it down well and evenly. Refrigerate for at least 2 hours (or overnight is fine). This step is important. If you don't refrigerate before baking, the coconut oil can separate a little on the bottom while cooking.
- Preheat oven to 400°F (200 °C) and once at temperature, remove the cheese from the fridge and bake uncovered for 35 minutes.
- Remove from the oven. It will be puffy, a bit soft and bubbly but will set again as it cools. Allow to cool, then refrigerate for at least 4 hours (or overnight) before cubing or crumbling.
NOTES
I do not recommend freezing the soft, spreadable feta cheese. Vegan Feta Cheese will keep, in a sealed container in the fridge for 5 to 7 days. The firmer, baked version, can be cubed and covered with olive oil and some herbs and kept in the fridge for up to 7 days. TIP When I make this recipe, I like to divide my cheese mixture in half and make one of each kind of cheese. Soft and spreadable and firm and crumbly. I use 2 mini loaf pans and split the cheese mixture between them, then follow the directions above for preparing each one.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Colleen says
Wondering if there’s a substitute that can be used for coconut oil. I am allergic and cannot use any coconut products. Does it have to be an oil that solidifies? Would vegetable shortening work?
Melanie McDonald says
It does need to be an oil that solidifies. I recommend refined coconut oil because it does the job and has no flavour. I've never bought or tried shortening so don't know what it tastes like, and I haven't tested it in this recipe so I can't say how it would turn out or how it would affect the flavour. Sorry, I can't be more helpful.
Marie says
Thank you so much for this wonderful recipe!
Third time I'm making it, following your measurements to the gram, and it makes a perfect fêta each time!
Thank you again for sharing 😊
Melanie McDonald says
I'm so pleased you're enjoying it, Marie!
abby says
it's dumb good
Debra Vance says
I've been making tofu for over 25 years and this is one of the best recipes I've ever found. Thank you! Right now most vegan cheeses use cashews as the main ingredient - which might taste good, but doesn't pack the protein punch provided by tofu. I cheated a little by putting the pureed mixture into the pan and then freezing it for 15 minutes rather than refrigerating for 2 hours. And again after baking, I slipped it into the freezer just long enough to get it to firm up enough to cut and serve. Wonderful recipe!
Tara says
Thanks for the recipe I'm excited to try it. I know using fresh garlic has a risk of botulism if the food is refrigerated for longer than 3 days. Is the botulism risk reduced to zero if powered garlic is used (as in your recipe)? TIA.
A Virtual Vegan says
Fresh garlic isn't recommended in this recipe because of the flavour. It's nothing to do with botulism risk. Powdered garlic tastes completely different and isn't in this recipe for a garlicky flavour. The way it's used in combination with the other flavourings makes the feta taste cheesier.
Garlic powder is used in a lot of vegan cheese recipes for this reason.
I recommend following the recipe as it is for the best result.
I'm no specialist, but as far as I know, botulism is only an issue when no oxygen is present because it's the lack of oxygen that makes the spores reproduce and become toxic. That's why fresh garlic infused in a bottle of oil is a risk because it's an oxygen-less environment.
My feta isn't an infused oil. It's made from lots of other ingredients so isn't an oxygen-free vacuum like a bottle of oil would be.
I have no idea if garlic powder carries a botulism risk or not but I can't find any information online saying it does. I would suspect that if it's made commercially it probably doesn't but you'd need to research that yourself.
Hope that helps!
Tara says
Thanks!
Linda says
Dear Melanie,
I hope you are doing well.
Please help mine didn’t come out harder after I baked and refrigerated overnight. It’s still soft. What might I have done wrong??
A Virtual Vegan says
That's impossible to answer without knowing more about your process but if you followed the recipe exactly it should have hardened enough to cube. Even when made without baking it isn't really soft. It's crumbly once refrigerated.
Did you change anything at all or use any different ingredients? When a recipe doesn't work, 9 times out of 10 it's because the correct ingredients weren't used or the directions weren't followed exactly.
Did you use extra-firm tofu (not silken tofu)
Did you use coconut oil (not MCT oil)? With half a cup of coconut oil and only 12 oz of tofu it can't not set because that's just what coconut oil does.
Did you refrigerate it twice as per the instructions?
Melissa says
Would this work in the baked feta & tomato casserole with pasta that recently went viral? I made the baked version of your feta and was hoping to give it a try. I wasn’t sure if I can bake it again. Maybe reduce the time a bit?
A Virtual Vegan says
Once it's been baked this feta doesn't really melt. The vital feta/tomato recipe works really well with the unbaked version of this cheese. It stirs and coats the pasta beautifully. The baked version would probably still taste nice but I don't think you'd get it to melt down and coat your pasta. Hope that helps!
Melissa says
That makes sense. I’ll try that next time! Thanks so much for the reply and this awesome recipe!
Mary says
I’m excited to try this! I have all of the ingredients on hand, but my tofu is frozen solid. Have you made the recipe using previously frozen tofu? Freezing does change the consistency of tofu, and I wonder if that would affect the recipe.
A Virtual Vegan says
I wouldn't make this with previously frozen tofu. It wouldn't blend up smooth and creamy like fresh unfrozen tofu does. It just goes kind of grainy and weird if you process it up. Wait until you've got some fresh tofu. It will be worth it!
Mary says
I just wanted to check back in and let you know I did wait until I had unfrozen tofu, and it was definitely worth the wait! It’s SO good. I have made it many times over the past months and shared with several friends who now make it as well. Thank you for this delicious recipe!
Ramya says
Will be making this soon this is perfect for me as i dont like dairy feta i will make and eat this will dm you if i make this and let you know how it goes Thanks Ramya
Jane says
First time making it and I followed all of the directions, but my coconut oil still separated when I baked it. Left it in fridge overnight. Any thoughts on why this might have happened? It still tastes great, just doesn't seem to be as "blocky" as yours in the pictures.
Thanks for all of your great vegan recipes. I'm hoping to try the cadbury eggs for Easter!
A Virtual Vegan says
Love those creme eggs. I can't wait to make some!
RE the feta - Did you miss the first refrigeration step? It has to be refrigerated twice when making the baked version. Before baking and after baking. That step is crucial and anyone who has had the separation occur so far has missed that step.
It's probably not as "blocky" because of the separation. You need the oil in the cheese for it to solidify and hold together.
Did you make any changes at all? Did you use extra-firm tofu not any other type? And you melted the coconut oil before adding it?
Hope that helps!
Jane says
Thanks for the info. No, I followed the recipe to a T. I used a Pyrex dish that the "mold" in formed it in was as smaller than, so I think that may have been the problem. (It spread while cooking). I took it out of the fridge last night and removed the parchment paper and separated c. oil. Really only a small amount. I wrapped it in several dry paper towels and it looks to be pretty sturdy today. And it still tastes great! I'll try a smaller container that does not have excess room next batch. Thanks again!
Claire says
Hi
Are you using dried dill seed or leaves?
Thanks a lot! Super recipe.
A Virtual Vegan says
Leaves. I'll make that clearer in the recipe. Hope you enjoy it!
Jaclyn says
What happens if I use refined?
A Virtual Vegan says
You need to use refined for this recipe. It's unrefined you shouldn't use because if you do it will taste like coconuts and not feta.
Lorna McLeod says
I don't know why ANYONE would give this less than TEN stars (if I could I would) We LOVE this recipe and I've been making it steady since you first released it. This is a MUST have. I make a double batch and keep the extra in my freezer until it's needed. SO thrilled to have found your website Mel and especially THIS recipe! LOVE!
A Virtual Vegan says
Thank you so much Lorna. I love that you're enjoying it so much!
marie says
Is there something else I could use besides refined coconut oil? My husband cannot eat coconut. Thank you!!!
A Virtual Vegan says
No there isn't, sorry. It is essential in this recipe.
Claire says
I'm planning to make this with olive oil today because it's what i have....Olive oil is very common in Greek cooking, so I can't imagine it will throw off the recipe (other than maybe the color)...will report back. I think a refined olive oil or a neutral oil would likely also work to reduce the olive taste if that's an issue.
A Virtual Vegan says
The recipe won't work with olive oil. You need to use refined coconut oil. Olive oil doesn't set which means your cheese won't set if you use it.
Claire says
Just reporting back that I made this yesterday, using extra virgin olive oil... I used it to make a spanakopita, so the setting factor wasn't an issue. I'm in a rural area, with heavy snow, so it's super important that I use what I have on-hand. While it's not 100% as prescribed, you may want to consider having a few potential substitutes (with caveats that it won't be exactly the same result).
Used slightly less olive oil than called for, and pressed the tofu a bit to reduce the water content, but kept everything else the same, and then baked it for 20 minutes on low heat to get a bit more of the liquid out (this didn't add any time since I was prepping the rest of the filling). I also added a small bit of cornstarch slurry to the filling (1tsp cornstarch to a few tablespoons water), which thickened it overall and helped it set in place of the traditional eggs. Those few modifications made a difference.
I'd guess another way of doing this would be to crumble the tofu by hand (or do a mix of food processor and hand crumble, mix the rest of the ingredients in a bowl, then combine....I wonder if the texture would be closer to a dairy feta (where there is lots of variation in the size and shape of the crumbles).
Thanks!
Joanne Lawrence says
This was really tasty on a salad! I used 1 tsp of salt and feel like I probably should have used more to get more of a "real" feta taste, but honestly, I didn't miss it. It was weird when it was baking because it smelled so good and yet so familiar, and it took a few minutes before it hit me - it smelled like chicken nuggets.
I will say I made one rather major change - I did not have refined coconut oil, so I decided to take the risk and replaced it with the same volume of olive oil instead. And I'm pleased to say that it turned out great. As I expected, it was softer than it likely would otherwise have been had I used coconut oil, but it still worked very well, in my opinion, leaving it with a texture a little more like soft goat cheese. I will definitely make it again!
Joanne Lawrence says
Oh, I also will add that I accidentally used a tsp of garlic powder instead of 1/2 tsp. But I'm a firm believer that you can never have too much garlic, and while I'm sure it took away from the authenticity of the flavour, the added garlic still tasted fantastic.
Kerry says
Im trying to figure out how many calories so I need to ask what is the total yield of this recipe in ounces. Thnk you
A Virtual Vegan says
All of my recipes have nutritional information under them. This cheese is approximately 191 cals per 50 grams. I think that's about 1.75 oz.