For detailed measurements and instructions, see the printable recipe card.
This vegan cheese recipe has pretty basic, ‘store cupboard’ ingredients.
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.
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.
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: