This vegan feta cheese tastes just like the real thing! It’s rich, creamy, tangy and salty in flavour. It can be served in cubed formed, or crumbled depending on your preference. 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.
This vegan feta cheese recipe is:
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. (If you are interested in buying a store bought version, Women’s Health recommends Violife. In my opinion, however, this homemade version is premium in taste, and ir’a so easy to make.
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.
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.
So, how do we get the cheesy feta flavour?
The tofu is marinated in an oil-based brine with ingredients like nutritional yeast and miso, which gives it the deliciously cheesy and salty taste. Mix together the brine and add the cubes. Then, gently stir to combine.
The longer you allow the feta to marinade, the more flavourful it will be!
For best taste, let the cubes marinade for at least 2 hours. Stir occasionally to make sure everything is well coated. Or better yet, I like to make this recipe the day before I intend to eat it, so that the flavours have lots of time to meld together. (Let it marinade in the bowl, covered, stored in the fridge).
I also recommend to remove this feta from the fridge 10 to 20 minutes before you’d like to eat it. Since this recipe uses olive oil (which solidifies in the fridge) it benefits from a few minutes at room temperature to restore its liquid texture.
Alternatively, you can use a neutral vegetable-based oil, which keeps its liquid form when chilled. Examples would be grape-seed oil or canola oil. However, I prefer the olive oil for a more wholesome ingredient and rich taste.
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).
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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.
VEGAN – NUT-FREE – GLUTEN-FREE – GRAIN-FREE – RAW
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