After blending, this tofu feta is thick and creamy, making it the perfect consistency to enjoy as a dip or spread. After a few hours in the fridge, it ‘sets’ and becomes a fantastic crumbly texture making it a great topping for pasta, flatbreads, salads or roasted vegetables and antipasti boards.
INGREDIENTS YOU WILL NEED TO MAKE TOFU FETA:
For detailed measurements and instructions, see the printable recipe card.
This vegan cheese recipe has pretty basic, ‘store cupboard’ ingredients.
- Firm Tofu
- Lemon juice
- Salt
- Onion Powder
- <a href="http://“>Refined coconut oil
- Apple Cider Vinegar
- Mediterranean herbs
and lemon.
Why do I have to use refined coconut oil?
For this recipe, you must use <a href="http://“>refined coconut oil. You cannot use virgin or unrefined coconut oil. If you use virgin or un-refined coconut oil your cheese will taste and smell of coconut not feta.
and melted coconut oil.
How to make vegan TOFU feta cheese
Step 1 – Add all of the ingredients to a food processor or a <a href="http://“>high powered blender.
Step 2 – Process the mixture until smooth, but still with a little graininess. To give the cheese that authentic feta texture.
Step 3 – Now comes the part where you have to make a choice:
You can eat it as it straight out of the food processor/blender as a dip or spread for things like flatbreads or sandwiches.
Or, spoon it into a lined container, then knock out any air bubbles by tapping the container on a flat surface, then refrigerate until it has set, then turn out and serve.
Step 4: Finally, allow the cheese, to chill completely for at least 4 to 5 hours. That will yield the perfect, authentic feta texture.
OPTIONAL FLAVOURS / ADD INS:
- Garlic powder. *Avoid using garlic granules, as you will end up with a gritty textured feta.
- White miso. **reduce or omit the salt from the recipe completely to avoid the cheese becoming overly salted.
- Green Olive brine; This can be used in place of the vinegar, but as a result, omit the salt to avoid overly salted feta.
- Nutritional yeast: If you want to add a more “cheesey” flavour to the feta.
WHAT TO SERVE “TOFETA” WITH:
This is a really versatile cheese as it can be made in two ways: soft and spreadable or firm and crumbly.
Serve your vegan tofu feta cheese with:
Mmm… this sounds and looks so tasty!
Can you taste the coconut oil at all? For some reason I can always taste the coconut and makes me not like it. But I could swap it for a different oil or if you can’t taste the coconut then perfect
Heya!
If you use “refined” or “odourless” (as its sometimes labelled) coconut oil, you will not get a coconut taste.
Keep an eye out on the labels, coconut oil should never be refined using harsh chemicals, so be sure to check if it’s “steam-refined”
Let me know how you get on, I’d love to hear your thoughts 🙂
Daaaang. I’ve been missing feta cheese lately. Especially on salads. This looks SO yummy and I totally want to try it. I’ve made cheese with tofu before but it’s usually a silken tofu. Haven’t tried using it with the firm, but that makes sense because it’d be a texture most like feta. Looking forward to trying this!
Ahh well you’ve come to the right place! Yes the firm tofu works best for the texture, depending on how “tangy” or sharp you like your feta. Add more or less lemon juice accordingly. Once set you can cube it like I have, or leave it in the Tupperware and scoop it out and crumble over salads. Let me know how you get on 🙂
Oooo sounds perfect! Going to try this.
Thank you so much! Let me know how you get on!