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!
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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
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marie says
Is there something else I could use besides refined coconut oil? My husband cannot eat coconut. Thank you!!!
A Virtual Vegan says
No there isn't, sorry. It is essential in this recipe.
Joanne Lawrence says
This was really tasty on a salad! I used 1 tsp of salt and feel like I probably should have used more to get more of a "real" feta taste, but honestly, I didn't miss it. It was weird when it was baking because it smelled so good and yet so familiar, and it took a few minutes before it hit me - it smelled like chicken nuggets.
I will say I made one rather major change - I did not have refined coconut oil, so I decided to take the risk and replaced it with the same volume of olive oil instead. And I'm pleased to say that it turned out great. As I expected, it was softer than it likely would otherwise have been had I used coconut oil, but it still worked very well, in my opinion, leaving it with a texture a little more like soft goat cheese. I will definitely make it again!
Joanne Lawrence says
Oh, I also will add that I accidentally used a tsp of garlic powder instead of 1/2 tsp. But I'm a firm believer that you can never have too much garlic, and while I'm sure it took away from the authenticity of the flavour, the added garlic still tasted fantastic.
Shirley Tucker says
Since coconut oil is now considered unhealthy, is there anything I can use instead? Like, have you tried this recipe using olive oil?
A Virtual Vegan says
This recipe will only work with refined coconut oil.
Pam says
First my apologies, this is one of those "I changed this recipes' comments. I really like using lactic acid when replicating cheese. Here I used 2 tsp of lactic acid (from Modernist Pantry) in place of 2 of the lemon juice tablespoons. I really like the lemon juice flavor so next time I might take some of that volume from the vinegar. I like it quite a bit, I'm not done baking yet but the straight from the food processor is good. With each bite I get a fore-taste of tofu but it is gone by the end of the bite, and not on the next one. I love tofu but that raw tofu taste is hard for me to deal with (brings me back to an ill-fated attempt at some mayo-thing in the 90's that was the end of tofu for a long time). Thank you!
Katerina says
Hi Melanie,
Firstly, thank you so much for your wonderful vegan recipe takes on some true classics. I make spanakopita regularly as it is a family staple. However I would like to attempt a vegan version for some friends and would like to know if there is a substitute for nutritional yeast that will not alter the taste or texture of your vegan feta cheese. Thanks.
A Virtual Vegan says
There really is no substitute for nutritional yeast. It's such a unique product. It adds amazing umami flavour. But, having said that, there is only 1 tablespoon in the cheese recipe, and by the time it's baked up in a spanakopita you likely wouldn't notice if it wasn't there. So buy it if you can, but if not, just omit it. I have a spanakopita recipe if you need one: https://avirtualvegan.com/vegan-spanakopita/
Amanda says
This is so good! It’s hard to mimic cheese but this gives you that salty-ness and texture that feta does! Also so good straight from the blender- kudos! I will definitely be making this again
Rochelle says
I can't even explain how good this is. I made the baked version to go in a roasted veggie dish and it worked fantastically. I have also been warming a few cubes in the microwave for 15 to make a more spreadable version to have on crackers. How wonderful to have cheese and crackers as a snack again and use my cute cheese knives that have been sitting unused for 5+ years. On crackers, it tastes more like a goat cheese or Boursin to me than feta and I think that's great. No overwhelming mustard or nutritional yeast flavour like with some other recipes I've tried. Thank you so much! I just got your cookbook to try from the library and am planning to make the meatloaf this week.
Melanie McDonald says
I'm really pleased you're enjoying it Rochelle and thanks so much for stopping by to leave a review. It's much appreciated! I hope you enjoy cooking from my book too.
You should try my new ricotta recipe next. It's good for all the purposes you mention and has a really natural, clean, milky flavour. I think you'd really like it! https://avirtualvegan.com/vegan-ricotta/
Lu says
I think I know the answer, but here goes anyway. I cannot use oil of any kind is there a chance I can make this somehow. I know the texture will be different, but maybe not the taste? Here's hoping some knowledgeable person can help.
A Virtual Vegan says
I tried to make an oil-free version and wasn't happy with any of them. The coconut oil is what sets it so it is very different without. Much looser. And the mouthfeel is different and not as good. It also won't melt. Also even though the refined coconut oil is pretty tasteless, the cheese doesn't taste as good without it.
If you try it you would have to adjust the seasonings a bit because otherwise, they could be too strong as the overall quantity would be decreased. Having said all that, I do have some oil-free readers who make it without the oil and are happy with the results though.
Watch this space because I have a ricotta recipe coming in the next couple of weeks that is really, really good and completely oil-free. ;O)
Lu says
Thank you for the quick reply. Would like to hear from them about how they did I it.
Daniela says
SUPER delicious! I actually made it with PUMFU instead of tofu (its made solely from pumkin seeds) and it came out excellent. I added it to my greek salad and the cubes didn't really stay cubes (this could be because I didn't use actual tofu) but the taste was phenomenal.
A Virtual Vegan says
Ah I've been wanting to try pumpfu but it's not yet available here. Good to know it worked and yes the crumbliness could be because of the tofu swap. So pleased you enjoyed it though!
Jennifer says
I really want to make this! Unfortunately I only have a high powered blender at the moment... no food processor. I do have a stick blender though? Any idea if it’ll be smooth enough?
A Virtual Vegan says
I don't recommend using a high powered blender for this recipe. They just get clogged up and won't blend properly. Even a Vitamix. You really need a food processor. I'm pretty sure a stick blender wouldn't do it. You could try scaling the recipe down and making a small bit of it to test first then you wouldn't waste too much if it didn't work. You'd just have a part used block of tofu to use up if the worst happened.
Louise says
The biggest thing I miss after becoming vegan is cheese. I have bought and tried to make cheese many times but none have really worked. THIS is the first recipe where it actually not only looks like feta but tastes like it too. Fantastic. Thank you so much. For me to be able to have something that really resembles cheese is fantastic!
A Virtual Vegan says
I'm really pleased you're enjoying it Louise and thanks for coming back to leave a review. It's much appreciated!
Oh and you really should try my Spanakopita recipe too. It uses the feta. One of my faves! ? https://avirtualvegan.com/vegan-spanakopita/
Louise says
Tomorrow night’s dinner!
Rachel says
Looking to make a spinach and feta pie (spanakopita) and was wondering if I should put the mixture straight into the pie and bake or bake the feta first and then add to the pie? As baking it first would mean baking it twice. Just wondering what you’d recommend
A Virtual Vegan says
I have a recipe for that using the feta ;O) It needs to go in unbaked. https://avirtualvegan.com/vegan-spanakopita/
RJ says
Yay! oh that is so happy nifty!! It's really good! and I learned a neat cooking tip w the refined coconut! Thank you so much! making watermelon and mango gazpacho(separate) for Sister shindig, but no dairy this year, needed feta for garnish, yay! perfect! xoxoxox
Jill says
Absolutely delicious! My first time making feta cheese and definitely won't be the last (I opted for the baked method).
I followed this recipe. Only changes I made were:
I did press the tofu.
I used a little over 1/2 cup melted refined coconut oil - Another recipe I saw called for 2/3 cup (I didn't use that much) and also because my tofu was 14 oz, not 12 oz.
Added close to a tablespoon of white miso paste (saw that in another recipe).
Also used one clove garlic in addition to the garlic powder called for.
In addition to the 1/4 dried dill, I added 1/4 tsp thyme (also saw that in another recipe)
I can't wait to try more recipes from your website! I've already shared this recipe with family and friends.
Nancy says
This vegan feta knocked it outta the park!! It was / is so delicious! It will be in my greek salads on my “cheese” boards ...thank you so much I love it!
A Virtual Vegan says
Thank you. I'm really pleased you're enjoying it Nancy!
Jenni Purves says
My batch is almost amazing. It's the coconut oil. It's over powering the taste. Do you think I used unrefined coconut oil by mistake?
A Virtual Vegan says
If you can taste coconut then you did use unrefined coconut oil. Refined coconut oil has no coconut smell or taste. It will say on the jar/container if its refined/deodorized or virgin/unrefined. You must use refined/deoderized for this recipe or as you've found it's really not at its best.
tahwa says
can I use soft tofu , its what I have on hand , could I then reduce one of the liquids or let is set for longer ?
A Virtual Vegan says
It works best with extra firm tofu. Soft tofu doesn't give the right texture.
Hanneke says
Amazing!!! Thank you so much for this
Rebecca says
Hello :) crazy question here, but I have a friend with a coconut allergy. Could this recipe be made with a sub for the oil? I’m sure it’sa long shoot, but the Trevor is sooo amazing, I figured it was worth a shot ?
Rebecca says
Oooood, forget Trevor. I meant to type recipe ?
A Virtual Vegan says
I wondered who Trevor was. Ha ha! The recipe needs coconut oil in it because that's what sets it and enables the cheese to melt. It also dilutes the tofu taste. I did try to make a coconut oil free version but it was nowhere near as good.
Having said that, if you don't mind it being more cream cheese like, and can live with it not being quite as good and not melting, you could omit the coconut oil and use a drop of olive oil if you need to to get it to blend up properly. You will need to go a little easier on the seasonings too as there will be less of it. I'd half them then add more to taste once you've blended. Hope that helps!
Rebecca says
Thanks so much!! I´ll give it a shot :) I also forgot to rate the recipe, so I’m putting the 5 stars here! Sooo delicious ?
A Virtual Vegan says
Thank you!
Anne says
Another triumph! Tastes amazing Mel, thank you! Soft and baked versions both perfect!
A Virtual Vegan says
Thank you Anne. So pleased you're enjoying it!