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's delicious! Perfect for our Vegan Greek Salad and Tomato Avocado Toast.
Made with tofu and a mix of savory garlic, umami miso paste, nutritional yeast, and herbs, this plant-based feta is the perfect way to jazz up salads, wraps, and pizzas, like our Vegan Mediterranean Pizza. This tofu feta recipe makes eight 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 their shelf life. Making your own vegan feta at home means you’re using fresh, high-quality ingredients, and you can adjust it 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, like our Cucumber Tomato and Feta Salad, Mushroom Avocado Toast, Mediterranean Quinoa Salad, and our Avocado Tomato Salad.
Vegan Feta Health 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. Our Vegan Cheese Sauce is also low in saturated fat and great on our Vegan Nachos.
- High in protein: Tofu is a great source of plant-based protein. Extra firm tofu has about 15 grams of protein for 3.5 ounces (100 grams). Check out this article about the health benefits of soy.
- Probiotics: Miso paste provides a source of probiotics, which can be beneficial for gut health.
- Nutritional Yeast: Low in fat, high in protein, and depending on the brand, nutritional yeast contains an array of B vitamins.
What You Need To Make This Vegan Feta Cheese
- Extra firm tofu: Serves as the base, providing a firm yet crumbly texture reminiscent of traditional feta.
- White or yellow miso paste: Adds umami depth, mimicking the fermentation notes found in dairy-based feta.
- Garlic: Infuses a robust, savory flavor.
- Nutritional yeast: Contributes a cheesy, nutty taste.
A full list of ingredients with exact amounts can be found on the recipe card below.
Variations and Substitutions
- Oil-Free Version: Omit the oil if you're oil-free. The olive oil tones down the garlic punch and somewhat changes the texture. The tofu will still absorb the marinade. So, it's tasty either way!
- Size of Feta Chunks/Crumbles: Customize the size of the feta based on what you plan to use it in and personal preference.
- Customize the flavor: Add dill, thyme, or parsley for your own twist.
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How to Make Homemade Vegan Feta
Making your own vegan feta is easy to do. Prepare the tofu by removing as much excess water as possible to allow the seasonings to be absorbed. Cut the tofu. Make the marinade. Combine the tofu with the marinade and let it sit for at least 12 hours, ideally 24 to 48 hours.
Step 1
To remove excess water, wrap the tofu in paper towels and then a clean kitchen towel. Let it sit for 15 to 20 minutes.
Step 2
After tofu has been pressed and most of the excess water removed, cut it into small (about ½-inch) cubes. Set aside.
Step 3
In a medium bowl, use a whisk to mix 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 and well combined.
Step 4
Add the cubed tofu to a container and pour the marinade over the top.
Step 5
Add the lid to the container and carefully rotate to distribute the marinade and coat the tofu chunks. Refrigerate the tofu for at least 12 hours.
Tips for Success
- Pressing the tofu: Don’t skip this step! Removing excess moisture helps the tofu absorb the marinade and texture. Add a cast iron skillet or brick to help squeeze out the water.
- Smash and marinate longer: 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.
Ways to Enjoy This Vegan Feta
- Jazz Up Your Salads: Add this delicious vegan feta to our Vegan Greek Salad, Cucumber Tomato and Feta Salad, and Mediterranean Quinoa Salad.
- Wraps and Sandwiches: Add vegan feta to wraps or sandwiches with roasted veggies, our Butter Bean 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 our Vegan Pesto Pasta Salad for extra flavor and a protein boost.
- Pizzas and Flatbreads: Top our Vegan Mediterranean Pizza for a cheesy, tangy bite.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 5 days.
Yes, you can freeze vegan feta for up to 3 months. Store the marinated tofu in an airtight container or freezer-safe bag. Thaw in the fridge before using.
Personally, I'd go to the grocery store and get some. If that's not possible, you can substitute with a teaspoon of tamari soy sauce.
Extra firm is recommended for this recipe, but if you prefer a creamier texture, you can use firm tofu. Don’t use silken tofu as it’s too soft for this recipe.
Making vegan feta at home is easier than you think, 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.
Related Recipes to Check Out
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Vegan Feta
Ingredients
- 1 14- ounce package extra firm tofu
- 2 Tablespoons miso paste
- 5 cloves garlic minced
- 1 Tablespoon nutritional yeast
- 1 teaspoon oregano dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 Tablespoons extra virgin olive oil or water, if oil-free
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons lemon juice
- ⅛ teaspoon crushed red pepper flakes optional, for heat
Instructions
- Remove excess water by wrapping the tofu in paper towels and then a clean kitchen towel. Let it sit for 15 to 20 minutes.
- After tofu has been pressed and most of the excess water removed, cut it into small (about ½-inch) cubes. Set aside.
- Make the marinade. In a medium bowl, use a whisk to mix 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 and well combined.
- 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.
Notes
- Pressing the tofu: Don’t skip this step! Removing excess moisture helps the tofu absorb the marinade and texture. Add a cast iron skillet or brick to help squeeze out the water.
- Smash and marinate longer: 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.
- Customize the flavor: Add dill, thyme, or parsley for your own twist.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 5 days.
Gigi & Sersie
It tastes best the next day after sitting in the fridge overnight. Love this recipe with or without the oil. A great addition to salads and avocado toast.