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!
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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Cindy says
This was the first recipe I made from A Virtual Vegan. This feta tastes like the real thing. I now always make a double batch and freeze 3/4 of it so I can have feta as needed. I’m about to make my fourth dairy substitute recipe. Thanks for the wonderful recipes.
Melanie McDonald says
I'm so pleased you're enjoying this recipe and the yogurt, Cindy! Thank you for coming back to leave your reviews. It's much appreciated!
Melissa says
Hi, would any other oil work? If taste is not in question? For example, extra virgin olive oil?
Melanie McDonald says
Refined coconut oil sets which is why it's used. Other oils don't and you'll end up with runny cheese if you use them.
Ann Allred Miller says
I will not be able to use these recipes, wonderful tho' they look, because I don't have a food processor or high-powered blender. Thank you for making them available to those who can use them. Approaching 90 I don't want to add new appliances, but being dairy-free of necessity I wish that I could.
Thomas says
I just found a way to make this with a blender! You first dice the tofu and add it with just a splash of water to the blender. Without the oil, the blender can easily turn it into a fine paste. The water is necessary for it to work, a splash is enough. You can then add the other ingrediets afterwards, add the oil outside of the blender though.
Elizabeth says
Absolutely fantastic recipe. Thank you! A game changer along side of stuffed grape leaves.
Melanie McDonald says
Thank you! I'm really pleased you're enjoying it!
Thomas says
This is just way too good. What a revelation! Can the world officially stop taking breast milk from sheep and goats and use this recipe instead? Animal feta is entirely obsolete because of you!
Melanie McDonald says
Thank you so much Thomas! I'm really pleased you're enjoying the recipe!
Michelle says
This is delicious! I love that it isn’t just marinated tofu cubes. I baked it but throughly enjoyed sampling it before spreading it into a pan. It didn’t all make it into the fridge after baking as I kept digging into it (it smells amazing coming out of the oven!). You’re right about the dill - I don’t care for it but added it based on your comment in the recipe, I couldn’t taste it at all once everything was mixed in. Thank you for such a great recipe!
Melanie McDonald says
I'm so pleased you're enjoyed it, Michelle! This is a recipe that I usually make a double batch of because the sampling always gets a bit out of control!🤭
Adriana says
Has anyone tried to make spinach dip with this as a base? Maybe with something added to make it more dippable?
Thanks :)
Melanie McDonald says
You could easily just add some dairy-free milk to this while blending it up to make it looser and dip-like. Then stir through spinach and any other add-ins. It will be delicious!
Chris says
Thanks for publishing this recipe. I’ve made it a couple of times now because baked feta is absolutely delicious and SO much more yummy than the bought vegan feta I’ve tried. Feta was the only cheese I missed after going vegan, but miss no more. This is nice sprinkled over just about any salad or wraps or pizzas. Love it. You’re a champ Melanie!
Greetings from Australia, Chris
Su says
Delicious! Thank you. Love it
Margot says
I made this today & its sitting in the fridge. I'm not going to bake this batch because I'll be popping dabs of the unbaked feta on a warm salad of baked carrot & fennel slices & chickpeas for a newly-vegan houseguest this weekend. I usually use dabs of Persian Feta for this warm salad. I'll make the fully-baked feta soon but in the meantime, the unbaked vegan feta tastes delicious! Thanks again, Melanie!
Melanie McDonald says
I hope your guest enjoys it. Your salad sounds delicious!
Michelle says
I just made this and it is chilling but I am basing my review on the feta I ate as I cleaned up my food processor. YUMMMMM! I am really looking forward to enjoying this after its had time to chill. I love Greek Salads and my garden is full of ripe tomatoes, cucumbers, green peppers and red onions and the only thing holding me back from making a salad was a lack of feta.. So I made this and am looking forward to enjoying many Greek salads in the days to come. Thanks Mel for another fantastic recipe!
Melanie McDonald says
Oh, it will be perfect for that! Make sure you try it melted through pasta too. My favourite way to eat it is tossed through hot pasta and topped with lots of roasted or pan-fried cherry tomatoes or zucchini. It's so good!
Michelle says
I finally got around to trying my feta mixed into roasted cherry tomatoes and basil for a pasta sauce last night and wow! So delicious! Thanks for the suggestion Mel!
Melanie McDonald says
So pleased you enjoyed it!
Kat says
This is my favourite feta recipe.
Just wanted to say that I didn't have any refined coconut oil on hand, so I just thought I'd use unrefined extra virgin - and it was fine! I did use the feta mixed in with a spinach/feta mix so I think that helped dull the flavour of the coconut. Certainly trying it by itself it did have a coconut flavour so if you're not into that used refined, but if you don't mind a bit of coconut it's still delicious!
Many thanks :)
Joyce says
I eat EVOO, as coconut oil is too high in saturated fats for my dietary needs. I assume that the texture will be different than if I used coconut oil. Have you made it with EVOO? Thanks
Melanie McDonald says
The recipe won't work with olive oil. You need to use coconut oil or it won't set.
Barbara says
Well, this was a HUGE success. It's cooling on the counter as I type (can you smell it??), and will then go into the fridge overnight, but of course I had to taste it. And taste it . . . and, well, you get the idea. My oven runs hot, and it has a slight golden almost-a-crust on top, which makes it even better. Thanks for this and your other wonderful recipes!
Melanie McDonald says
So pleased you're enjoying it Barbara! The crusty edge pieces are my favourite part. Enjoy adding it to everything!
Julina says
Is there another type of oil that I can use? (coconut allergy)
Melanie McDonald says
No not in this recipe. Sorry!
Kristin says
Hi - I have a question about the nutritional yeast, though I feel like I already know what you're going to say :), but I can't eat nutritional yeast and I know that's the cheesy taste component to most vegan cheeses. Is there anything else I could use to substitute, even if it changed the texture or taste slightly? My husband is Greek, he loves spanakopita, I can't eat it because I have a million food allergies, but I'm trying to find a way to make it. Thanks!
Melanie McDonald says
I think if you replaced the nutritional yeast with white miso it would still be really delicious. One or 2 tablespoons depending on how strong you want the flavour. I'd probably go with 2. Miso will add a savoury, umami flavour like the nutritional yeast does.
And in case you haven't seen my Spanakopita recipe here it is: https://avirtualvegan.com/vegan-spanakopita/ It's REALLY delicious. Somewhere in the comments/reviews of it you'll see a raving review from a non-vegan Greek chef who made it and loved it!
Marcy says
So, I'm very new to vegan food preparation but made this and its outstanding!
Ally says
Hi Melanie
I love your new cookbook - am working my way through it at the moment! I have one complaint though - why is this recipe not in it? It is the reason I stumbled on your website! In case you were wondering what I use the feta for, here it is: aubergine halves baked with olive oil, spead with avjar, loaded with the feta, then baked again.
Melanie McDonald says
So pleased you're enjoying my book! I was only allowed to include a couple of recipes from my website in the book. Most had to be original. I guess it makes sense because a lot of people wouldn't want to buy a book if they could get all or most of the recipes for free. Also I'm not sure this recipe even existed then. I had to have the book written and submitted to the publisher in 2018 and looking at the feta recipe, it was first shared here in 2018.
Your aubergine sounds really delicious by the way. Such amazing flavours!
Socks says
Really like this recipe and pretty much always bake it. I don’t have a food processor but my vitamix with the grain grinding jug works fine, just a few minutes pushing ingredients down with the tamper. I particularly like this feta in a greek salad. Thanks so much!
Brittany says
This recipe is so good I've made it several times and will keep coming back to it. I always use it to make your spanakopita recipe (I make them into little triangles though instead of a casserole), and vegans and non vegans alike are always impressed how tasty it is.