Vegan Feta

Vegan Feta

8 servings
This vegan feta recipe has the classic tangy, salty, savory flavors and firm-crumbly texture of classic feta but without any of the dairy. It's surprisingly easy to make with a block of extra-firm tofu and a few pantry staples. Crumble into salads and wraps, serve on top of crostini, or toss into pasta.

Ingredients

  • 14-ounce block of extra-firm tofu
    1
  • white miso paste

    brought to room temperature

    2 ½ tbsp
  • 76 ml apple cider vinegar
    ⅓ c
  • 60 ml lemon juice
    ¼ c
  • extra virgin olive oil
    2 tbsp
  • garlic cloves

    crushed

    4
  • nutritional yeast
    2 tbsp
  • dried oregano
    1 tbsp
  • onion powder
    ½ tsp
  • kosher salt
    ½ tsp
  • black pepper
    ½ tsp
  • red pepper flakes

    optional

    ½ tsp

Directions

  1. 1

    Drain the tofu and slice vertically into 4 slabs. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap the tofu in more paper towels or a clean dish towel, then weigh the tofu down with a heavy cookbook, or a large plate weighed down by a few cans of beans (or use a tofu press). Press the tofu for at least 30 minutes (I usually leave it for an hour), changing the towels in between.

  2. 2

    Once pressed, cut the tofu into small cubes (you don’t want large cubes).

  3. 3

    In a medium bowl for which you have a lid, whisk together the miso, vinegar, lemon juice, oil, garlic, nutritional yeast, oregano, onion powder, salt, pepper, and red pepper flakes (if using) until the miso paste is dissolved. Add the tofu pieces to the marinade (you can also add the tofu to a large glass jar and pour the marinade on top). Mix well, shaking the bowl or jar, but don’t break up the tofu.

  4. 4

    Refrigerate for at least 12 hours, but preferably for 48 hours. The longer, the brinier it’ll taste, like classic feta. It will stay good in the fridge for up to 7 days.

Vegan Feta

Vegan Feta

35 min8 servings85 cal

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About this Recipe

Craving the tangy, salty punch of feta but looking for a dairy-free alternative? This surprisingly easy vegan feta recipe delivers all the classic flavors and satisfying texture you love, made simply with extra-firm tofu and everyday pantry staples.

This recipe shines because it transforms humble tofu into a truly convincing plant-based feta. The secret lies in a masterful blend of ingredients like white miso, apple cider vinegar, and nutritional yeast, which together recreate that signature savory, briny profile and firm, crumbly consistency. You'll achieve a versatile vegan cheese that's perfect for a myriad of dishes.

Prepare for a delightful culinary experience that will redefine your perception of plant-based cheeses. This vegan feta offers a complex tangy, salty, and savory flavor that closely mimics its dairy counterpart, complete with subtle garlicky notes and the herbaceous aroma of oregano. Its texture is wonderfully firm yet crumbly, making it ideal for crumbling over salads or spreading on crostini. This recipe is straightforward to make, requiring minimal active prep time to achieve a truly impressive result.

While delicious as is, you can easily personalize this vegan feta. For a subtle kick, include the red pepper flakes listed as an optional ingredient. You can also experiment with other dried herbs for a slightly different aromatic profile, although oregano provides a classic touch.

This versatile vegan feta is a fantastic addition to countless meals. Crumble it generously into fresh salads or wraps for a burst of flavor, serve it proudly atop crostini for an elegant appetizer, or toss it directly into warm pasta dishes for a creamy, savory element. It's perfect for entertaining or adding a gourmet touch to everyday plant-based cooking.

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