Vegan Feta Cheese

Here is what you need at a glance, along with some important ingredient notes & substitution ideas:

• Extra firm tofu - I don't recommend using any other firmness, or the texture of your cheese will be affected. Drain the tofu if it is packed in water, but don't press it. For a soy-free alternative, use pumpkin seed tofu (like Pumfu U.S link (U.S link) or Canadian link) or fava bean tofu (I like Big Mountain Food's).
• Refined coconut oil - You must use refined/deodorized coconut oil. You cannot use virgin or unrefined coconut oil, and you also cannot use MCT oil or any other liquid oil. The recipe will only work as intended with refined coconut oil. See the FAQs for more info.
• Nutritional yeast - For cheesy umami flavour. I've had a lot of people wanting a sub for this, and sweet white miso can be used instead. One or 2 tablespoons, depending on how pronounced you want the flavour. Taste as you go and adjust as necessary.
• Lemon juice - Just a touch for depth of flavour and tang.
• Apple cider vinegar - This adds acidity and some more tang.
• Salt - Feta is salty, so there is a lot of salt in this recipe. This means it's really important to use good-quality salt. It needs to be one that tastes good. I recommend using a good quality sea salt for the best flavour. I do not recommend using table salt.
• Onion powder & garlic powder - These add depth of flavour and make the cheese taste cheesier. Don't use fresh onion or garlic. It doesn't have the same effect.
• Dried dill - I don't know why it works, but it works, so I don't recommend skipping this. For some reason, it really improves the feta flavour. You cannot taste dill in the finished recipe, so if you aren't keen on dill, don't worry.

For an authentic feta flavour, it is very important not to alter the ingredients or their quantities. Every one of them plays an important role, and the recipe will not be at its best if you change them. 

Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:

It is really simple to make and can be made two ways. You can make a soft, creamy feta cheese, or a quite firm and crumbly feta cheese, so please take note of the different directions for each.

1 - Add the ingredients to a food processor and process until pretty much smooth but with a little graininess for authentic feta texture. 

2 - Now comes the part where you have to make choices. You can enjoy it just as it is, straight out of the food processor. It is so good spread on all the things! Or, you can spoon it into a lined container, pack it in well, then refrigerate until it has set, turn out and serve. That way, it will have a slightly firmer texture, but will get softer as it comes to room temperature. Or, see step 3 for how to bake it to make it nice and firm.

3 - Or, for a very firm cheese that you can easily cube up and will hold it's shape do this: Spoon into a parchment paper-lined oven-proof container (I use mini loaf pans but you could also use a small ceramic baking dish), set it in the fridge (an important step so don't skip it), then bake it after it has chilled. Once baked, allow it to chill again for at least 4 to 5 hours, then use as desired.

A Note On The Colour Once Baked

I struggled a little with the colour of the baked feta at first because it gets a little golden around the edges. I tried other methods of cooking to reduce the colouration, but I loved the taste of the slightly crusty golden bits so much that I decided they should stay.

I hope you love them too, but if you would prefer them gone so that your feta looks perfectly white, it's easy to shave the golden bits off with a sharp knife. Be sure to eat the shaved-off bits as you go though - Chef's treat!

This is a really versatile vegan cheese due to the fact that it can be made in two ways. Creamy and soft, or firm and easily cubeable if you make the baked version.

Both versions can be cooked in recipes, but the soft, unbaked version will become lusciously soft and melty when cooked. So if you're making something like spanakopita, stuffing something like my baked pears, or adding it to a pasta bake, then the soft, unbaked version is best. If you want firm cheese that will hold its shape or crumble, then make the baked version. Having said that, the soft unbaked version can also be crumbled into very soft crumbles while well chilled.

My favourite ways to enjoy vegan feta include:

• In my Vegan Spanakopita or my Vegan Baked Pears with Feta & Hot "Honey".
• Melted into hot pasta or on pizza.
• Cubed and marinated in extra virgin olive oil and herbs.
• On baked potatoes, tacos, or soups. It's especially good on my Vegan Tortilla Soup.
• Drizzled with olive oil and sprinkled with oregano, then served with bread or crackers and olives or as part of an antipasto platter.
• On salads, in particular:

Recipe FAQs