When you're craving a crumbly vegan cheese that's tangy, salty, cheesy, and tastes like dreams have come true, the search stops right here with this Vegan Feta Cheese recipe! It tastes like feta cheese, crumbles like feta cheese, melts beautifully, and is cheap, nut-free, and easy to make!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT:
"I was skeptical about the taste before I made it. I am Greek, and feta is huge in my diet. I am also a chef. I have many vegan customers that will love this on their Greek salad. Congratulations, you are a genius! Thank you for sharing the recipe." - Peter ⭐️⭐️⭐️⭐️⭐️ More reviews →
Feta cheese was one of my pre-vegan faves, so the bar was high for me when creating this vegan feta cheese recipe.
I also LOVE spanakopita, so I needed to be sure the feta cheese I developed would taste amazing as is, and also work well when baked.
Both boxes checked ✔️
OOH, it's good!
This incredible Vegan Feta Cheese is creamy, crumbly, and spreadable. It's also protein-packed, salty, tangy, super delicious, truly multi-purpose, and sent from vegan cheese heaven!
It tastes like real feta cheese and crumbles like real feta cheese, and doesn't include any hard-to-find ingredients or cost a small fortune to make.
Even more importantly, it's quick and easy. I totally respect people who get all science-y and make real vegan cheese by growing cultures and all that, but it's not for me.
And what's with all of the vegan tofu feta cheese recipes that are just cubes of tofu marinated in oil? You might get something that looks a bit like feta to throw in your salads, but the flavour and the texture are nothing like real feta cheese.
You know me. If it's not really like the non-vegan version, then it's not making it to my website. I'm all about authentic tasting vegan dairy alternatives like my Vegan Butter and my Vegan Ricotta, and you can trust that this one is the same. This really is the best feta recipe!
I hope you love it!
Mel x
Ingredients
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.
You will also need a food processor. I recommend using a food processor rather than a blender for this recipe. Even a high-powered blender will struggle once the coconut oil comes into contact with the cold tofu. Everything starts to set and will clog the blades up. A food processor is a way better tool for the job and will save you the hassle of starting it in the blender and then having to transfer it all to your food processor anyway.
Let's Make Vegan Feta Cheese!
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.
Mel's Tip
When I make this recipe, I like to divide my cheese mixture in half. I leave half as it is for cooking, baking and spreading, and I bake the other half so it's firm for adding to salads, sandwiches, and nibbling. I use 2 mini loaf pans and split the cheese mixture between them, then follow the directions for preparing each one.
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!
Serving Suggestions
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:
Try It Melted Into Pasta!
One of my favourite ways to enjoy the soft version of this feta is to make it a meal by melting it into freshly cooked pasta. It's so good!
Here's how: Boil the pasta as per the directions on the packet. Drain, return to the pan, and dollop in a few very generous spoonfuls of cheese. Stir well, and it will melt and coat the pasta beautifully. Add some freshly ground black pepper and a pinch of chili flakes, and you've got a super special dinner in no time at all!
I really love to serve it with some roasted cherry tomatoes or broccoli on the side!
Recipe FAQs
For this recipe, you must use refined coconut oil. You cannot use virgin or unrefined coconut oil. If you do, your cheese will taste and smell strongly of coconut, which is not what you want in feta cheese. It simply does not work at all flavour-wise. Refined coconut oil has no coconut taste or smell, which is why it is so important to use it.
You also cannot use MCT/liquid coconut oil or any other liquid oil because it does not set, which means your cheese will not set.
I really like Nutiva refined coconut oil because it is refined with steam, not chemicals, and it is ethically produced and monkey-friendly. Much of the coconut industry involves terrible cruelty to monkeys, so always check whether the coconut products you buy are monkey-friendly. You can see a list of approved companies here.
Feta cheese is one of Greece's most popular cheeses. It is made from sheep or goat milk, or a combination of the two, and it is brined, giving it that unique tangy, rich, and salty flavour.
Feta is quite firm to the touch, but it crumbles when cut and has a creamy, but slightly grainy mouth feel. It is best known as the cheese used in Greek salads, spanakopita, and tyropita.
Recipe
Vegan Feta Cheese
Author:WATCH HOW TO MAKE IT
Ingredients
- 12oz (350 grams) extra firm tofu , no need to press
- ½ cup (120 ml) melted refined coconut oil (measured after melting) , it MUST be refined and not unrefined or virgin
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill (leaves not seeds) , please note the finished feta does not taste of dill at all - Strangely, it helps the feta flavour.
- 1½ to 2 teaspoons good quality fine sea salt or kosher salt (not table salt)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all of the ingredients to a food processor (this recipe does not work well in a blender, even a high-powered one), starting off with only half of the salt. Blend it all up until smooth, then taste and add more salt as needed. Blend to incorporate it after each addition. Remember that this is feta so it should be quite salty. I use the full 2 teaspoons in mine.
For soft, creamy & meltable vegan feta
- Serve straight from the food processor, or pack into a container, cover, and refrigerate for a few hours for a firmer, spreadable cheese. If you want to be able to turn it out for use on a cheese board, line the container with cling wrap so that you can easily remove it once it's set.
For firm, cube-able vegan feta
- Once you have processed the cheese mixture, line a small oven-proof pan/dish with baking parchment. A square or rectangular-shaped pan/dish is best if you want to be able to cut perfect cubes once it's ready. A loaf pan will work well. It doesn't matter if the cheese doesn't fill the container. You just need the cheese to be between 1 and 2 inches deep once it's in there.
- Spoon the cheese from the food processor into the dish and push it down well and evenly. Refrigerate for at least 2 hours (or overnight). This step is very important so don't skip it.
- Once the cheese has been well refrigerated, preheat oven to 400°F (200 °C). Once heated to temperature, remove the cheese from the fridge and bake uncovered for 35 minutes.
- Remove from the oven. It will be puffy, a bit soft and bubbly but will set again as it cools. Allow to cool to room temperature and then refrigerate for at least 4 hours (or overnight) before cubing or crumbling.
- OPTIONAL - The firmer, baked version can be cubed, put in a jar, then covered with extra virgin olive oil and some herbs to marinate.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
LeeAnn says
Another great recipe! This is very good and I like that it can be made spreadable or baked (I tried and loved both!) Thanks again! This has become my favorite go to for vegan recipes, btw. Can't wait to try the yorkshire pudding! :-)
A Virtual Vegan says
So pleased you're enjoying the recipe LeeAnn! Thanks for stopping by to leave a rating/review. It's much appreciated!
Carissa says
This turned out amazing! It was delicious and I will definitely be making it again. I did it as you do, keeping half as a soft cheese, and half baked, the soft cheese was great on crackers.
A Virtual Vegan says
I'm really pleased you enjoyed it Carissa!
Sharon says
I don’t think it tastes like feta at all. It s sort of like salty lemon and like a dip consistency. I will be throwing it away.
Robin says
It tastes soooo delicious!!!!!! Will be making it forever!
Phedra says
Forgot to rate it with my comment
Phedra says
Made this and my whole family loved it. I halved the oil and used it as a spread without baking. So yummy. Thank you! After this success I decided to make your leek and potato soup. Also a hit!
A Virtual Vegan says
I'm so pleased you enjoyed this recipe and the leek and potato soup too! And thanks for adding the rating!
Myles Mudge says
I just ate an amazing Greek salad for lunch and this feta recipe was a big part of it. Delicious. I realized when I started putting in the ingredients that I did not have any dill so I substituted Thyme. I know they don't taste the same but it was the closest thing I had. Came out great, Next time I'll use Dill and see if I notice a difference but it was great with the substitution.
A Virtual Vegan says
I'm really pleased you enjoyed it Myles!
Kristin says
I wanted to try using this in a vegan spanakopita recipe. Would you recommend baking it or leaving it soft for this purpose? I am excited to try out this recipe!
A Virtual Vegan says
I actually have a Spanakopita recipe that uses it. It's one of my personal favourites. The cheese goes in unbaked. Here it is: https://avirtualvegan.com/vegan-spanakopita/
Severine says
Holy cow this is delicious!! The texture and flavour are exactly like feta!!
A Virtual Vegan says
Thank you! I'm glad you think so!
Jaye says
As I don’t have any coconut oil, will sunflower oil be okay (I know you warned against changing any of the ingredients — it is neutral)?
A Virtual Vegan says
No you can't use a liquid oil. It has to be refined coconut oil or it won't set. Sorry!
Jaye says
Thanks much!
Collin says
Can you use "firm" tofu rather than "extra firm tofu"?
A Virtual Vegan says
Extra firm is best but firm will be ok. The texture will be very slightly different but it will still taste the same.
Cathy says
Wow! I’ve been using another popular recipe for vegan feta but came across this one and decided to try it. I LOVE IT! The addition of nutritional yeast and dill really adds to the flavour. I’ll be using this recipe exclusively from now on. Thanks for posting it.
JL says
Please explain why must use refined cocobut oil?
A Virtual Vegan says
So that the feta cheese tastes like feta cheese and not coconut.
Dorita Milano says
why does the unrefined cocnut oil not work?
A Virtual Vegan says
Because you don't want feta cheese that tastes like coconut. It would be really unpleasant. For it to taste like feta you need to use refined.
Dot says
I was wondering if this recipe would hold it’s shape in cubes I need it in veggie sausage rolls. Would it be worth freezing before cooking it in the rolls. Thanks for your help.
A Virtual Vegan says
Sounds tasty! So the soft version of this cheese will melt which wouldn't be what you want. But, if you make the baked version (be sure to follow the directions exactly), then let it chill and firm up nicely before you use it, it will hold its shape. You won't need to freeze it or anything. Hope that helps!
Louise says
This is a perfect recipe. I have made it exactly as ingredients are listed and also used it again with left over marinated tofu (GREEK/ITALIAN type of herbs) but still used all of the recipe herbs and spices. It worked out delicious both times. I think I like it better than feta! Family loves it too. As spreadable and crumbled. I am going to make a spreadable batch for a vegan lasagna next. Thanks Mel!
A Virtual Vegan says
I'm really pleased you're enjoying it Louise and thanks for stopping by to leave a rating/review!
Susan says
This is really tasty and close to feta. Nice. Crumbles and has a tangy zip. I will definitely make a big batch and freeze. Thank you!
A Virtual Vegan says
I'm really pleased you are enjoying the recipe Susan and thanks so much for stopping by to leave a review!
Ottilie Carter says
can you use rapeseed oil?
A Virtual Vegan says
No you absolutely have to use refined coconut oil or the recipe won't work.
Connie Moultroup says
I very rarely rate recipes....unless they are truly OUTSTANDING!!! This is one of those recipes!!! Thank you for all you do!
A Virtual Vegan says
Thank you so much Connie! I really appreciate you taking the time to leave a review.
Connie Moultroup says
Just finished baking it!!! I’m truly impressed!!! Btw...you’re ruining my m/o!!! I just made your leek and potato soup!!! Had to a comment!!! Lol
A Virtual Vegan says
Yay! Glad you like it. It's one of my favourites. I've had to stop making it because I just eat it all in one day!
NAOMI Walsh says
Wow! What a treat! I did everything exactly as you said. The only dill I had was fresh though. It is delicious. Oh, and I live on a boat so I have consolidated my galley supplies and the large food processor didn’t make the list so I used my Vitamix blender. I blended everything and added the melted coconut oil at the end. Success! Thank you for another wonderful recipe toward saving our planet.
A Virtual Vegan says
I'm really pleased you enjoyed it Naomi. Thanks so much for taking the time to leave a review!
Vi says
The Best Vegan Feta Cheese! Thank you so much for another AMAZING recipe!
Sally Reed says
I am overjoyed! I made the recipe exactly as directed and it came out perfectly. I have been vegan for four years and have tried scores of vegan cheez recipes. This is by far the best I've tried. Mel, I bought your cookbook just on the basis of this terrific recipe!!
A Virtual Vegan says
Thank you so much Sally! I'm really pleased you enjoyed it and I hope you enjoy my book too.