Believe it or not, making your own vegan cheese at home can be quite simple! Vegan Feta cheese is not widely available in stores, so we thought we would fill the void and share an easy peasy recipe for you here on our blog in case you ever need or crave some of this goodness! This recipe is SO easy to make! All that you need to do is press the tofu, dice it into small cubes, toss it in with the marinade and allow it to sit for at least two hours. Patience is key here–the longer it sits, the better the feta will be. 

Two of our favorite ways to serve this vegan feta cheese is on avocado toast with tomatoes or on pasta with a balsamic dressing, spinach, tomatoes, and olives. If you make this recipe, let us know what you think in the comments below + what you served it with!

+ If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Vegan Feta Cheese {easy}

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• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour 10 minutes
• Yield: 6 servings

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Description

An easy and delicious vegan feta cheese that is made out of tofu and will make all of your dreams come true. This cheese can be swapped for its nonvegan counterpart and the possibilities for serving it are endless!

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Ingredients

• 1 package of extra firm tofu
• 1/2 cup water
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 2 tablespoons vegan white miso (we use Miso Master)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon dried basil*
• 1 teaspoon dried oregano*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Press the tofu for at least 1 hour and cut into small cubes.
2. Mix all of the marinade ingredients together in a large bowl or a container, add the tofu, mix until uniform. Cover and refrigerate for at least 2 hours, preferably overnight. It will taste better the longer it sits!

Notes

• If the cheese is not salty enough for you, feel free to add some salt to taste.
• You can opt for just oregano or just basil, depending on your preference and/or ingredient availability.
• Will last 3-4 days in an airtight container in the fridge.

• Prep Time: 1 hour 10 minutes

Nutrition facts label provided by Nutri Fox.

Looking for more vegan cheese recipes? We got you!

Stretchy Vegan Mozzarella Cheese {oil-free}

Easy Herbed Cashew Cheese Spread {vegan & oil free}