Vegan Feta

This vegan feta recipe is a creamy, tangy, crumbly plant-based alternative to traditional feta. Homemade vegan feta is not only easy to make, but it also tastes delish! Made with tofu and a mix of savory garlic, umami miso paste, nutritional yeast, and herbs, this plant-based feta is perfect for salads, wraps, pizzas, or crumbled on vegan Greek salad, our classic avocado toast or tomato avocado toast. And the best part? It’s easy to make and tastes delish!

This tofu feta recipe makes 8 servings. It's also nut-free, gluten-free, and has an oil-free option.

Why Make Vegan Feta?

Store-bought vegan cheeses can be expensive and often contain preservatives and artificial ingredients to extend the shelf life. Making your own vegan feta at home means you’re using fresh, high-quality ingredients, and you can adjust to your taste. Plus, this recipe is:

• Budget-friendly: Most ingredients are pantry staples.
• Customizable: Adjust the flavors to your liking.
• Versatile: Use it in many dishes.

What You Need To Make This Vegan Feta Cheese

1. Extra firm tofu (drained and pressed)
2. Miso paste
3. Garlic
4. Nutritional yeast
5. Oregano, dried
6. Onion powder
7. Garlic powder
8. Salt (to taste)
9. *Extra virgin olive oil (if oil-free, use water instead)
10. Apple cider vinegar
11. Lemon juice
12. Crushed red pepper flakes (optional, for heat)

*Note: This recipe can be made with or without olive oil. The olive oil tones down the garlic punch and somewhat changes the texture. It's tasty either way!

Instructions

1. Prep the Tofu

The goal of preparing the tofu is to try and remove as much excess water as possible so that the tofu will absorb the marinade and deepen the flavor.

One way to do this is to freeze a block of tofu overnight in the freezer and then allow it to thaw the next day. Then, wrap and press the tofu in a clean towel to absorb the rest of the water. This is the best way to remove the most water, but it is a two-day situation. Lol.

The other way is to wrap the tofu in paper towels and then a clean kitchen towel. Use a cast iron skillet or something heavy to sit on top of it to squeeze the water out into the towel. You'll want it to sit under the skillet (or heavy object) for 15 to 20 minutes.

After tofu has been pressed and most of the excess water removed, then cut into small (about ½-inch) cubes. Set aside.

2. Make the Marinade

In a medium bowl, use a whisk: miso paste, minced garlic, nutritional yeast, oregano, onion powder, garlic powder, salt, extra virgin olive oil (or water if oil-free), apple cider vinegar, and lemon juice.

Whisk until smooth. This marinade is what gives the tofu that tangy feta flavor.

3. Marinate the Tofu

Add the cubed tofu to a container and pour the marinade over the top. Add the lid to the container and carefully rotate to distribute the marinade to coat the tofu chunks. Put the tofu in the refrigerator to marinate for at least 12 hours. For best results, use a spoon to smash some chunks to get the saucy deliciousness inside, and let it marinate for 24 to 48 hours. The longer it sits, the more the tofu will absorb all the garlicky tangy goodness in the marinade.

4. Serve

Your vegan feta is ready to use! Top salads, sprinkle on roasted veggies, or snack on with crackers. Store leftovers in the fridge for 5 days.

Tips for Success

• Pressing the tofu: Whether you freeze and thaw the tofu or not, don’t skip this step! Removing excess moisture helps the tofu absorb the marinade and texture.
• Customize the flavor: Add dill, thyme, or parsley for your own twist.
• Oil-free option: Omit the olive oil if you prefer oil-free. The tofu will still absorb the marinade.

Ways to Enjoy This Vegan Feta

• Greek Salad: Top a salad of cucumbers, tomatoes, red onions, olives, and mixed greens with crumbled vegan feta.
• Wraps and Sandwiches: Add vegan feta to wraps or sandwiches with roasted veggies, hummus, and leafy greens for lunch.
• Grain Bowls: Add to quinoa or rice bowls with roasted veggies and tahini dressing.
• Pasta: Sprinkle on top of your favorite pasta or mix into a creamy pasta sauce.
• Pizzas and Flatbreads: Top homemade pizza or flatbread for a cheesy, tangy bite.

Why It Works

This vegan feta recipe mimics the tangy, savory, and crumbly texture of traditional feta by combining:

1. Tofu: The base, providing firm but crumbly texture.
2. Miso Paste: Umami to replicate the fermentation of dairy feta.
3. Garlic and Nutritional Yeast: Savory, cheesy flavor.
4. Apple Cider Vinegar and Lemon Juice: The tanginess that’s required for feta.
5. Herbs and Spices: To make this vegan cheese irresistible.

Vegan Feta Benefits

This vegan feta is not only tasty but also:

• Low in saturated fat: Unlike dairy feta, this uses whole plant food ingredients, so it’s a healthier alternative.
• High in protein: Tofu is a great source of plant-based protein. Check out this article about the benefits of soy.
• Probiotics: Miso paste provides a source of probiotics, which can be beneficial for gut health.
• Nutritional Yeast: Depending on the brand, nutritional yeast contains an array of B-vitamins.

Making vegan feta at home is easier than you thought, and it’s worth the effort. With just a few ingredients and some time, you can have a plant-based cheese that’s tangy, savory, and delicious. Whether you top a salad, add to a wrap, or just snack, this vegan feta will become a staple in your kitchen.

Give this recipe a try, and let us know how you used your homemade vegan feta in the comments below!