If you’re craving that tangy, soft texture of feta, but with zero dairy involved, then we have you covered! You’re going to love how easy and simple it is to make your own tofu feta!
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I was scared to make my own vegan cheese at first, but this tofu feta gave me the confidence to try with how simple it is!
It used to be really easy when I first went vegan to find a decent vegan feta alternative. However, within the last year or so it’s gotten hard. So, if you’re anything like me and want to find some but can’t, I have your alternative. Homemade vegan feta cheese right in the comfort of your home.
It’s super easy to through together and then you can add it to everything from your pastas, salads, breads and more!
What is Feta?
Feta is a type of Greek cheese that has been brined. It is traditionally made with sheep and/or goat milk. It’s crumbly, a little grainy, tangy, salty, and soft!
You can use feta in both sweet and savory dishes.
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Why You’ll Love This Recipe
- Easy – This base recipe takes just a 5 minutes to toss together and then it’s just waiting on it to marinade.
- Meal Prep – Tofu feta is good in the fridge for up to 5 days, making it a great meal prep option
- Restaurant-Worthy – You will feel like you just got this feta from your favorite! It will wow anyone you serve it too.
Try it in our Mediterranean Chickpea Salad!
Recipe Ingredients
Gather your ingredients!
Tofu
You’ll want to use firm or extra-firm tofu for this recipe.
Substitute: We haven’t personally tried, but you could try with pumfu (pumpkin tofu) or chickpea tofu.
Lemon and Apple Cider Vinegar
We are using the acids to create that tangy and sharpness that feta is known for. Because feta sites in a brine, this helps us recreate that vibe.
We wouldn’t recommend swapping these two.
Nutritional Yeast
These powerful little yellow flakes, really help us maximize the cheesy flavor
Substitute: You can omit but you’ll loose some of that flavor
White Miso
This is a delicious umami flavor enhancer. It’s mild, slightly sweet and slightly nutty and the least salty for types of misos making it perfect for this recipe.
Substitute: You can swap with low-sodium soy sauce or tahini mixed with a little soy sauce.
Garlic and Spices
We’re using fresh garlic and salt, pepper, garlic powder, and Italian seasoning.
Substitute: We really love the herby flavor this gives, but if you want a basic feta, omit the Italian seasoning.
Olive Oil
We’re using this as an adherent for our other ingredients and to also help with the acids to mimic the brine.
Substitute: You can omit if needed.
See my recipe card below for a complete list of the ingredients with measurements.
Other Vegan Cheeses to Try:
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Vegan Feta Cheese
Ingredients
- ⅓ cup apple cider vinegar
- ¼ cup lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- 3 tablespoon nutritional yeast
- 2 tablespoons warm water
- 2 tablespoons white miso
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 14 oz package extra firm tofu, cut into bite-sized cubes, (can also use firm)
Instructions
- To a bowl or container with a lid, add ⅓ cup apple cider vinegar, ¼ cup lemon juice, 2 cloves minced garlic, 3 tablespoon nutritional yeast, 2 tablespoon each: warm water, white miso, and olive oil, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon each salt and pepper. Stir very well until cohesive.
- Add cubed tofu and gently stir or shake together. Let sit for a minimum of 4-8 hours, but 24-48 hours for best results.
Notes
Video
Nutrition
Recipe FAQs:
This is made with tofu. We’d recommend trying chickpea tofu or pumfu (pumpkin tofu), but we have not tried ourselves. For the miso, replace with 1 ½ tablespoon tahini and ½ tablespoon of no soy soy sauce.
You’ll want to store in a tightly sealed container in the fridge until ready to eat. It is good for 5 days when stored properly.
We do not recommend freezing tofu feta once made.
This recipe is so amazing in pasta salad. I’m shocked it doesn’t have my reviews. We’ve made it four times in the past month. I added a dash of lactic acid and it came out so tangy. Thanks guys!!
Thank you so much for giving the recipe a try! This in pasta salad does sound super tastey!
Do you not bake the tofu? I understand that tofu needs to be cooked. Can I bake it and have a similar result?
Thx!
Hi! I’m not sure where you are finding that information, but packaged tofu has already been processed and is fine to eat “raw”. Baking it would alter the taste and texture, but you would get a close result