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Make this Vegan Feta Cheese at home with a block of tofu and just 7 other ingredients. It’s one of favorite recipes to meal prep to sprinkle on salads, pasta dishes, avocado toast, and more. The possibilities are endless!
This vegan feta recipe requires minimal effort, but patience is key here – the longer it sits, the better the feta will be. Vegan feta cheese isn’t widely available in stores, so we thought we’d fill the void and share the easiest homemade recipe with you on the blog. It’s nut-free, gluten-free, and make with ingredients you likely have on hand. No agar agar powder, raw cashews, potato starch, chickpea flour, or olive brine needed!
Ingredients You’ll Need
- Tofu: The best tofu blocks to use when making homemade vegan feta is either an extra-firm tofu or firm tofu. Any softer or firmer and the creamy texture won’t be reminiscent of the real deal.
- Lemon juice + apple cider vinegar: This combination of acidity add bright, tanginess to the cheese mixture and helps preserve the feta by preventing the growth of bacteria.
- White miso: Adds a unique salty, earthy, nutty flavor with a subtle sweetness. If you don’t have miso, we’ve heard that it can be substituted with additional sea salt, but we can’t confirm because we haven’t tried it ourselves. Miso is more of a full-bodied flavor, so if you have the option to use miso we do recommend it.
- Nutritional yeast: Adds a cheesiness without any dairy. It’s also full of great B vitamins and helps add a nutritional boost.
- Spices: We use a simple blend of dried basil, dried oregano, garlic powder, salt, and black pepper. If needed, you can opt for just oregano or just basil, depending on your preference or what you have on hand.
Equipment Needed
- Large bowl or airtight container
- Whisk
How to Make Vegan Feta Cheese
- Press the tofu. You can do this using a tofu press, or without a tofu press using this simple hack.
- Slice the tofu. Once the tofu is pressed, cut the block into small cubes.
- Make the feta marinade. In a large bowl or sealable container, add the hot water, lemon juice, apple cider vinegar, white miso, nutritional yeast, olive oil, and spices. Whisk well to combine.
- Marinate the tofu overnight. Add the tofu to the marinade, cover and refrigerate for at least 2 hours, or preferably overnight.
- Serve. The next day, enjoy the feta as desired. Season with additional salt and pepper to taste.
Serving Suggestions
Vegan feta cheese is equally as versatile as the traditional feta cheese. It’s the perfect creamy, dairy-free cheese to add a boost of flavor to any meal or appetizer. Sprinkle it on your favorite vegan salads, like this Vegan Quinoa Salad or this Vegan Cobb Salad or add it to your favorite wraps and sandwiches. You can also use it in pasta dishes and Mediterranean-inspired dishes like this Vegan Pasta Salad or this Vegan Sun-Dried Tomato Pesto Pasta.
Lastly it’s also delicious sprinkled on your favorite vegan snacks like Avocado Toast or dips with Homemade Pita Bread, Gluten-Free Flatbread, or Oven-Baked Chia Veggie Crackers.
If interested, you can watch us teach you How to Make Vegan Feta Cheese + some of our favorite ways to use it on our Youtube Channel. 
Recipe FAQs
If you enjoy an oil-free, vegan diet, omit the added olive oil. The flavor will still be delicious and tangy!
Nope! You don’t need to cook the extra firm tofu before using it. Tofu is safe to eat raw and requires no additional preparation before cutting into small cubes and marinating.
If you prefer your feta in a crumbly texture, feel free to crumble the tofu instead of cutting it into cubes. Tofu is easiest to crumble using your hands and will allow you to make the crumbles as big or small as possible.
Yes, it is crucial to press the tofu before marinating. Think of tofu like a sponge full of excess water when you purchase it at the grocery store. For it to be able to absorb the tangy flavor, the excess water needs to be removed first. If the tofu cubes are marinated without being pressed first, they won’t be able to absorb any of the flavor because it won’t have the capacity to absorb any more liquid.
Storage Instructions
Leftover vegan feta will keep in the refrigerator for up to 4 days when stored in a sealed container. We wouldn’t recommend freezing this feta because it will change the texture of the tofu and make it less creamy. When storing, it is best to keep it stored in the marinating liquid – this will help prevent the vegan feta cheese from drying out and keep it as moist and creamy as possible.
More Homemade Vegan Cheese Recipes You May Enjoy:
- Vegan Nacho Cheese – A healthy, plant-based cheese made from potatoes and carrots.
- Vegan Cheese Fondue – Make a rich and creamy fondue appetizer for your next at-home date night.
- Vegan Cheese Ball recipe – The ultimate cheese to add to any charcuterie board.
- Vegan Cream Cheese – A cultured homemade cream cheese that tastes just like the real deal.
- Vegan Parmesan Cheese – Sprinkle this healthy plant-based parm on all of your favorite savory dishes.
- Vegan Mozzarella Cheese – The perfect homemade cheese to add to quesadilla, mozzarella sticks, and more.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Vegan Feta Cheese Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
Make this Vegan Feta Cheese at home with a block of tofu and just 7 other ingredients. It’s one of favorite recipes to meal prep to sprinkle on salads, pasta dishes, avocado toast, and more. The possibilities are endless!
Ingredients
- 1 package of extra firm tofu
- 1/2 cup hot 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
Instructions
- Press the tofu for at least 1 hour and cut into small cubes.
- Mix all of the marinade ingredients together in a large bowl or a container and whisk until smooth.
- Add the tofu and 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.
Just made this for a vegan pal who loved it and asked for the recipe. I have to say it was pretty good! Definitely worth the overnight marinade. I used fresh garlic and herbs.
Is the miso necessary? Its not something I normally have on hand.
Hey Victoria,
We haven’t tested it without miso, but other people have, and said it will work but does need some additional salt. Hope this helps!
Looks amazing! but.. are you meant to eat it just raw like that? do you boil it it before marinating it? I am just starting to cook tofu so I don’t have much experience with it…
Yes, you don’t need to cook it. This is great because it is nice and marinated and a “treated” by the acid of the lemon and vinegar. Plain tofu straight up out of the container isn’t the best IMO haha!
Hey guys, just wondering what brand of white miso you buy and where you get it from. I haven’t found it yet where I live. Thanks!
Hello! We like to use the Miso Master Brand! I will not it in the recipe 🙂
Is there a way to make this oil-free?
You can simply leave out the oil! 🙂
Do you think freezing and thawing tofu to remove excess moisture instead of pressing would completely change the outcome of the texture and flavour in this recipe?
Thanks 🙂
Hi Megan! That will definitely change the texture of this but I haven’t tried that out so I cannot fully speak on the results!