Over the last few years, it’s become increasingly easy to find vegan cheese at the supermarket. But if you have yet to find the perfect vegan feta cheese, you’ve come to the right place.
This recipe for plant-based feta is tangy, salty, and creamy. Simply blend extra-firm tofu with flavorful ingredients like white miso and dried dill. The result is a mouthwatering non-dairy cheese alternative that can be spread, crumbled, or cubed.
Plus, since homemade vegan feta cheese is cheaper than store-bought versions, making your own will help you save money.
To serve this vegan feta, mix it into pasta salad or add it to avocado toast. It’s also delicious in our strawberry spinach salad with raspberry vinaigrette, which calls for crumbled cheese.
Key Ingredients
- Tofu. This is the main ingredient of the recipe. If you’re making vegan feta crumbles or squares, be sure to use extra-firm tofu, which will help give shape to the final recipe. If you want to make a vegan feta spread, you can use softer versions.
- Refined coconut oil. Since refined coconut oil hardens when chilled, it will also help give this recipe its shape. Be sure to use coconut oil that’s refined so your feta cheese doesn’t taste like coconut. Avoid using unrefined coconut oil.
- White miso paste. Also known as light miso, white miso gives the vegan feta recipe a wonderful umami flavor.
- Dried dill. It might sound strange, but dried dill is crucial for creating that classic feta taste.
How to Make Vegan Feta Cheese
Making homemade vegan feta cheese might sound intimating, but it’s surprisingly easy to do. Case in point: If you can operate a food processor, you can make this recipe! For the full ingredients list and step-by-step instructions, refer to the recipe card at the bottom of this post.
1. Add all of the ingredients to a food processor.
If you want to make a less salty version, use 1 teaspoon to start. If you want to make a less acidic version, use 2 tablespoons lemon juice and white vinegar to start. You can always taste and add more later.
2. Puree for 3 to 5 minutes, pausing occasionally to scrape down the sides. The mixture will be ready when it’s spreadable and combined.
3. Transfer to a square container. Secure the lid and chill in the refrigerator for at least 8 hours or overnight.
4. Scrape into “crumbled” pieces. Your vegan feta cheese is ready to use!
Recipe Tips, Variations, and Substitutions
- Don’t skip the dill. Dried dill will help recreate the classic feta flavor. Be sure to use dried dill, not fresh dill or dill seeds.
- Try different herbs and spices. For even more flavor, add 1/2 teaspoon thyme or 1/2 teaspoon ground black pepper.
- Use refined coconut oil. It’s essential to use refined coconut oil, which has an almost non-existent coconut flavor. If you use unrefined coconut oil, your recipe will taste like coconut.
- Try it with less salt. If you prefer less salty flavors, use 1 teaspoon to start. However, keep in mind that feta is traditionally salty, so the 2 teaspoons of salt will best recreate the taste.
- Adjust the acidic ingredients. For a more pungent version, add another 1 tablespoon of lemon juice or vinegar. Keep in mind that adding more liquid might make the finished feta creamier, which might be ideal if you want this consistency.
- Switch up the vinegar. Instead of white vinegar, you can use red wine vinegar, rice vinegar, or apple cider vinegar. You could even use a combination of two different types of vinegar.
- Serve it as a spread. To enjoy this vegan feta cheese as a spread, serve it right out of the food processor or chill it for 30 minutes to 1 hour. Then, after storing it in the refrigerator, you can let it sit at room temperature to let it warm up and soften.
How Do You Store This Vegan Feta Cheese?
Store leftover vegan feta cheese in the refrigerator in an airtight container. Enjoy within 5 to 7 days.
Can You Freeze It?
We don’t recommend freezing this vegan feta cheese, as it can alter its taste and consistency.
Serving Suggestions
- Fresh Spring Salad. Upgrade your salads with vegan feta
- Vegan Black Bean Burgers. Spread dairy-free feta onto sandwiches like this burger
- Vegan Stuffed Zucchini Boats. Use this feta as a topper or garnish
Vegan Feta Cheese
Ingredients
- 14 ounces extra-firm tofu
- ½ cup refined coconut oil melted
- 1 tablespoon lemon juice
- 2 tablespoons white vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 to 2 teaspoons sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon dried oregano (optional)
Instructions
- Add all of the ingredients to a food processor.
- Puree for 3 to 5 minutes, pausing occasionally to scrape down the sides. The mixture will be ready when it's spreadable and combined.
- Transfer to a square container. Secure the lid and chill in the refrigerator for at least 8 hours or overnight.
- Scrape into "crumbled" pieces.
Notes
- It’s essential to use refined coconut oil, which has an almost non-existent coconut flavor. If you use unrefined coconut oil, your recipe will taste like coconut.
- If you prefer less salty flavors, use 1 teaspoon to start. However, keep in mind that feta is traditionally salty, so the 2 teaspoons of salt will help recreate the taste.
- For a more pungent version, add another 1 tablespoon of lemon juice and/or vinegar. Keep in mind that adding more liquid might make the finished feta creamier, which might be ideal if you want this consistency.
- Instead of white vinegar, you can use red wine vinegar, rice vinegar, or apple cider vinegar. You could even use a combination of two different types of vinegar.
- Add 1/2 teaspoon thyme and/or 1/2 teaspoon ground black pepper for even more flavor.
- The other herbs are optional, but be sure to use the dill. It helps recreate that classic feta flavor.
- Store leftover vegan feta cheese in the refrigerator in airtight container for up to 7 days.Â
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