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.
This feta is unlike any other ‘vegan feta cheese’ you’ve ever tried, It tastes like dairy feta, it smells like dairy feta, and it even crumbles like feta! If you’re off dairy but craving tangy feta cheese, This will satisfy that craving.
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.
Place all ingredients in a blender and puree until extremely smooth. You may need to stop, scrape down the sides and blend some more a few times.
Once completely smooth, place your soft mixture into a container or appropriately shaped mould (I use glass Tupperware) and seal with a cover. Place in fridge until firm (about five hours or overnight).
*The coconut oil needs to be refined to avoid that coconuty flavour and liquid refined coconut oil won’t work in this recipe (it must be the type of coconut oil that is firm when cold — that’s how the feta becomes ‘crumbly’ once it’s set. **If you don’t have apple cider vinegar, try another type of pale coloured vinegar, red wine vinegar may make the feta pink!
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
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!