This vegan feta cheese is the perfect addition to Mediterranean salads or pasta dishes. It’s super easy to make, very versatile, and so delicious. And you need only 5 minutes of active preparation time!
Why This Recipe Works
I’ve tried quite a few store-bought vegan feta alternatives, but I didn’t like them too much. Most of them are made with coconut oil and for me they have a distinct coconut flavor that I didn’t like.
So I tried making homemade vegan feta with tofu and I really love it! I’ve made it so many times and it never disappoints. I’ve used it for my Greek pasta salad, my orzo pasta salad, and it’s also great with my vegan chickpea salad.
Firm tofu is the perfect base for this recipe. It has a very neutral taste on its own and it can be marinated any way you like. For my dairy-free feta, I marinated the tofu in a marinade that consists of almond milk, lemon juice, apple cider vinegar, garlic, salt, and dried thyme and oregano.
The combination of lemon juice, salt, and apple cider vinegar give it its typical tangy and salty taste, while the dried herbs provide it with Mediterranean flavors. I also love to add minced garlic.
The recipe couldn’t be much easier. The marinade comes together in just 5 minutes and all you have to do is cut the tofu into cubes. Then leave it in the marinate overnight for ultimate flavor.
What Goes Into This Recipe
- Almond Milk – make sure to use unsweetened almond milk. Unsweetened soy milk does also work.
- Tofu – it’s important to use firm tofu. The recipe doesn’t work with soft or silken tofu.
- Garlic – use fresh garlic cloves.
- Thyme and Oregano – both dried.
How To Make This Recipe
1. Step: Start by pressing your tofu to remove the excess water, so it will hold its shape better. Remove the tofu from the packaging. Place it in a tofu press and let it press for about 30 minutes. Alternatively, you could also press your tofu without a tofu press. Wrap it with a clean dishtowel. Place it on a plate, cover it with a baking sheet, and then place something heavy on top. I usually use a stack of cookbooks. Leave it like this for 30 minutes. You could also skip this step if you want.
2. Step: Cut the tofu into cubes.
3. Step: Make the marinade. Place all ingredients in a bowl or a container with a lid and stir until well combined.
4. Step: Add the tofu cubes and carefully stir, so all tofu cubes are covered with the marinade.
5. Step: Cover with the lid and leave in the fridge overnight to marinate.
6. Step: Drain and get rid of the excess marinade. Use the tofu for salads or pasta recipes.
Recipe Notes
- I like to use a tofu press for my vegan feta cheese because it’s a great way to press the excess water out of the tofu. This way it will be better at absorbing the marinade and holding its shape. But if you don’t have much time or if you don’t own a tofu press, you could also skip this step and the recipe will still be super delicious.
- For ultimate flavor, I recommend marinating the tofu overnight. But you could still get away with marinating it for about 4 hours. It will be better and more flavorful the longer it is marinated.
- If the feta is not salty enough for you, feel free to add more salt to the marinade.
FAQs
What Kind of Tofu Should I Use?
You should use firm or extra-firm tofu for this recipe. The firmer, the better. The recipe doesn’t work with soft or silken tofu as it will fall apart and won’t soak up the marinade well.
How Long Does The Feta Last?
Stored in an airtight container in the fridge, the vegan feta will last about 4-5 days in the fridge. It might even last up to 7 days, but check it for any weird smells.
Can I Freeze It?
No, I wouldn’t recommend freezing it as the taste and texture changes.
Related Recipes:
- Vegan Cream Cheese
- Vegan Mozzarella Cheese
- 30 Stunning Vegan Cheese Recipes
- Vegan Nacho Cheese
- The Cheesiest Vegan Cheese Sauce Ever
I Love To Hear From You!
I hope you like this vegan feta cheese as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Feta Cheese
Ingredients
- 8 oz firm or extra-firm tofu
- 1/2 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup unsweetened almond milk
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cloves of garlic, minced
- 1 teaspoon salt
Instructions
- Start by pressing your tofu to remove the excess water, so it will hold its shape better. Remove the tofu from the packaging. Place it in a tofu press and let it press for about 30 minutes. Alternatively you could also press your tofu without a tofu press. Wrap it with a clean dishtowel. Place it on a plate, cover it with a baking sheet, and then place something heavy on top. I usually use a stack of cookbooks. Leave it like this for 30 minutes. You could also skip this step if you want.
- Cut the tofu into cubes.
- Make the marinade. Place all ingredients in a bowl or a container with a lid and stir until well combined.
- Add the tofu cubes and carefully stir, so all tofu cubes are covered with the marinade.
- Cover with the lid and leave in the fridge overnight to marinate.
- Drain and get rid of the excess marinade. Use the tofu for salads or pasta recipes.
Notes
- I like to use a tofu press for my vegan feta because it's a great way to press the excess water out of the tofu. This way it holds its shape better. But if you don't have much time or if you don't own a tofu press, you could also skip this step and the recipe will still be super delicious.
- For ultimate flavor, I recommend marinating the tofu overnight. But you could still get away with marinating it for about 4 hours.
This looks delicious. Before I make it, can you tell me if I could use soy milk in place of almond? Thank you