Name: 10-Minute Vegan Tofu Feta Cheese
Prep time: 10 min
Cook time: 120 min
Ingredients: 12 oz extra-firm tofu; 1/3 cup olive oil ((or a neutral oil of choice)); 3 tbsp nutritional yeast; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 1 tbsp white miso; 2 tsp sea salt; 1 tsp onion powder; 2 cloves garlic (finely chopped); 1/3 cup water; 1/4 tsp dried oregano; 1/4 tsp dried dill

This vegan feta cheese recipe is:

rich and creamy

tangy

salty

can be served cubed or crumbled

nut-free and gluten-free

made with simple, wholesome ingredients

This recipe proves that making vegan feta cheese at home both is easy and satisfying. There is no need to spend an arm and a leg buying store-bought versions with an exhaustive list of unrecognizable ingredients.

Certainly, this wholesome homemade version is the best I’ve tried! We absolutely LOVE it and I know you’re going to love it too.

In fact, making this recipe has become a weekly ritual and we always have a stash in the fridge. We like to toss this cheese on everything from greek salads to pizza, or enjoy it crumbled onto wraps and veggie sandwiches.

How to make Vegan Feta Cheese

It is so easy to make vegan feta cheese! The recipe uses extra firm tofu (which we will press for 10 minutes to remove any excess water). Then, cut into small 1-inch cubes.

tofu cut into cubes. — Cut the tofu into cubes.

A white bowl with the brine ingredients for making vegan feta cheese. — Add olive oil, nutritional yeast, lemon juice, and miso to a small mixing bowl.

tofu added to a white bowl with the brine. — Add the tofu cubes.

Marinaded tofu in a white bowl. — Mix to combine and let marinade.

vegan feta cheese in a wood bowl ready to be eaten. — Serve and enjoy!

How long does vegan feta cheese last?

This feta cheese will keep for one week in the fridge. Stash in an air tight container and bring to room temperate 10 to 20 minutes before serving. (See note above on use of olive oil).

And there we have it! A delicious vegan feta cheese recipe that’s as creamy, cheesy, tangy and salty as the real thing! Serve this feta on top of your favourite salads, crumble it on to pizza and serve in veggie sandwiches and wraps! I really think you’re going to love this recipe as much as we do.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

10-Minute Vegan Tofu Feta Cheese

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By Hannah Sunderani

This vegan feta cheese really tastes like the real thing! It's rich, creamy, tangy and salty in flavour. Made with tofu and a lemon miso brine. Serve cubed or crumbled as a vegan feta replacement on your favourite dishes.

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Prep Time 10

Cook Time 2

Serves people

Ingredients

12 oz extra-firm tofu
1/3 cup olive oil (or a neutral oil of choice)
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp white miso
2 tsp sea salt
1 tsp onion powder
2 cloves garlic finely chopped
1/3 cup water
1/4 tsp dried oregano
1/4 tsp dried dill

Instructions

Press tofu: Wrap the tofu block in a clean kitchen towel and place a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
Slice the tofu into 1-inch cubes and set aside.
In a medium bowl, add the olive oil, nutritional yeast, lemon juice, apple cider vinegar, miso, sea salt, onion powder, garlic and water. Whisk to combine.
Gently toss in the tofu and stir gently with a spatula to coat. Cover with a tea towel and stir occasionally, marinating the tofu for at least 2 hours. Toss with dried oregano and dill. Serve the feta, or pop it in the fridge for a longer marinade (the longer you marinade the more flavourful it becomes. See notes for my recommendation).
Before serving, remove the feta from the fridge and let sit at room temperature for 10 to 20 minutes. (The olive oil marinade can solidify in the fridge and this will bring the brine back to liquid texture). Stir again and serve.

Notes

This recipe will keep for up to one week.

The longer you allow the feta to marinade the more flavourful it will be. I recommend at least 2 hours of marinading. Ideally, I like to make this vegan feta cheese one day in advance of serving.

Olive oil tends to solidify in the fridge, especially when using quality extra virgin olive oil. Let the feta sit at room temperature for 10 to 20 minutes before serving to bring the marinade back to liquid form, stir gently before serving. Alternatively, you can use a vegetable based oil such as grape-seed oil or canola oil in replace of the olive oil, which won’t solidify when chilled. (Personally, I prefer the olive oil for a more wholesome ingredient and rich taste).

Nutrition

DID YOU

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and hashtag it #twospoons

MAKE THIS?

Will be making this soon i never had dairy free feta cheese before this is perfect for me as i dont like dairy feta perfect for my pizza will dm you if i make this and let you know how it goes Thanks Ramya

10-Minute Vegan Tofu Feta Cheese

This vegan feta cheese recipe is:

How to make Vegan Feta Cheese

How long does vegan feta cheese last?