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.
Ingredients from bottom upwards: Melted coconut oil, onion powder, firm tofu, salt, oregano and lemon.
Why do I have to use refined coconut oil?
For this recipe, you must use 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.
Ingredients from bottom upwards: Apple Cider vinegar and lemon juice, salt, firm tofu, oregano and melted coconut oil.
How to make vegan tofu feta cheese
Step 1 – Add all of the ingredients to a food processor or a 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.
The Tofu Feta after blending everything together.
Optional Flavours / add ins:
Garlic powder. Avoid using garlic granules, as you will end up with a gritty textured feta.
White miso. Make sure to reduce or totally 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 just like the miso above, omit the salt to avoid overly salty feta.
Nutritional yeast: If you want to add a more “cheesey” flavour to the feta.
Step by step of Tofu Feta.
What to serve tofu feta 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:
Olives and antipasti like sundried tomatoes, grilled peppers pickles etc.
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).
Notes
*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
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 🙂
Love how easy this recipe is and that you can adjust the level of “tang” depending on how much vinegar you use, I’ve experimented with less and more vinegar to see which flavour I prefer
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!
Love how easy this recipe is and that you can adjust the level of “tang” depending on how much vinegar you use, I’ve experimented with less and more vinegar to see which flavour I prefer