Vegan Feta Cheese

5 from 2 votes

Making this vegan feta cheese at home is easy and super tasty! It has the same flavor boost effect as regular feta and you can crumble it just the same way. It is a great dairy-free alternative to traditional greek feta that's lower in sodium without any compromise on flavor and texture.

Prep Time10

Cook Time50

Pressing time20

Total Time1 20

Course: cheese

Cuisine: American

Keyword: dairy-free, freezer-friendly, gluten-free, healthy, Low in fat, nut-free, tofu, tofu cheese, Vegan, vegan cheese, vegetarian

Servings: servings

Calories: 103kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

454 g extra firm tofu pressed and pat dry for at least 30 minutes
3 tbsp lemon juice about one large lemon
1 tbsp coconut oil refined (be sure not to use unrefined to avoid coconut flavor)
1 tbsp nutritional yeast
1 tsp salt
½ tsp dried oregano
¼ tsp onion powder
¼ tsp garlic powder

Instructions

Press your tofu for at least 30 minutes to remove the extra water.
Pre-heat the oven to 350°. Cover a loaf pan with parchment paper (you can use a different baking dish, as long as it make the cheese mixture about 1-2 inch thick).
Combine all the ingredients in a food processor and process until very smooth. Take a few breaks to scrape the walls. You are looking for a super smooth creamy mixture. (You could even stop here and use this cheese spread over bagels, sandwiches or tossed in warmed noodles!)
Transfer the tofu mixture to the prepared loaf pan.
Bake in the oven for 50 min. The feta might look a little puffy at first, but will set as it cools down. Just let it cool down slightly at room temperature then transfer to the fridge and let it completely cool down before slicing in cubes or crumbling.
Store in a air-tight container in the fridge for up to 5 days. The feta cheese can also be frozen for up to 3 months (cube it first so you can take only a few out at the time as needed).

Video

Notes

I use our local tofu from Heiwa, but any extra firm (or firm) tofu will work.
Make sure you press your tofu first. Even a quick press will help achieve a nicer feta texture after cooked.
It is important to process the ingredients long enough to reach a super smooth texture. Take a few breaks, scrape the walls of the food processor and process again. Repeat until the mixture is completely uniform without any tofu pieces anymore.
A loaf pan works great to cook the cheese, but the kind of baking dish you use does not matter as long as the cheese mixture is about 2 inches thick after transferring to the baking dish.
After baked, the feta cheese will look a little puffy. You have to let it completely cool down in the fridge to let the cheese set before unmolding and cubing.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition