10-Minute Vegan Tofu Feta Cheese

Jul 13, 2021 (Last updated Jun 18, 2026) by Hannah Sunderani

This vegan feta cheese tastes just like the real thing! It’s rich, creamy, tangy and salty in flavour. It uses tofu as the base, with a simple white miso and olive oil brine that really gives it a cheesy feta taste!

It can be served in cubed formed, or crumbled depending on your preference. I like to add it to recipes like my Roasted Broccoli and Chickpea Salad, and my Lemon Orzo Pasta Salad. This recipe is nut-free, gluten-free, and SO easy to make, requiring simple and wholesome ingredients.

You won’t believe just how easy and delicious this vegan feta cheese recipe is. If you missed eating feta cheese then look no further than this vegan version. 

How to make Vegan Feta Cheese

It is so easy to make vegan feta cheese! The recipe takes 10 minutes and doesn’t require any cooking. Just toss together and enjoy. Here’s exactly what you’ll do:

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.

GFGRFNFR

10-Minute Vegan Tofu Feta Cheese

5 from 2 votes

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 minutes minutes

Cook Time 2 hours hours

Serves 6 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

US CustomaryMetric

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).

Approvals

Nutrition

Calories: 167kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 924mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

DID YOU

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