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Try vegan feta cheese for a plant-based take on traditional dairy-based feta! It’s rich, tangy, and salty — just how it should taste. Plus, it comes together with only 5 minutes of prep work! Serve this recipe in Greek salads, pita wraps, pasta salads, and so much more.
Table of Contents
❤️ Why you’ll love this recipe
- Easy to make: The only hands-on work required for vegan feta cheese is a simple marinating process, making this a recipe you can throw together with virtually no effort.
- No fancy equipment: There is no need to cook, blend, or process anything. You just need a container or a jar!
- Nutrient-dense: Tofu is high in protein, low in carbs, and packed with calcium and essential amino acids.
- Versatile: Enjoy tofu feta on salads, pizzas, grain bowls, and so much more. This recipe is the definition of versatile!
If you love dairy-free cheese recipes like vegan feta, you should check out our vegan cream cheese, vegan Parmesan cheese, vegan queso fresco, and vegan Cotija cheese.
🧀 What is vegan feta cheese?
This vegan feta cheese recipe is a healthy, low-fat alternative to traditional feta, using firm tofu instead of Sheep’s milk as the base. The feta taste is emulated by a tangy marinade made of vinegar, lemon, miso, nutritional yeast, oil, and savory seasonings.
When prepared correctly, tofu feta has a tender, creamy, and slightly crumbly texture with a perfectly salty, zesty flavor. It’s seriously addictive!
You can use it on pretty much any recipe that calls for feta cheese as a simple 1:1 replacement. All you have to do is drain it from the marinade, then serve it with dishes like Greek salads, pasta, sandwiches, and more. It’s that easy!
🌱 Why isn’t feta vegan?
Feta cheese is vegetarian, but it is not vegan due to the use of sheep’s milk (and sometimes goat’s milk). In order to make this recipe vegan-friendly, we mimicked the flavors and textures of traditional feta with plant-based ingredients.
Many variations start with a nut base, but we opted for tofu, which is more economical and easier to work with.
Pressed firm tofu has a similar texture to feta, and combined with the tangy, salty, and umami-flavored marinade, it will definitely satisfy your cheese cravings!
🛒 Ingredients & substitutions
- Firm tofu: In our opinion, the best tofu texture for vegan feta cheese is firm. It provides a soft-yet-structured base that emulates dairy-based feta incredibly well. You can also use extra-firm tofu, but you won’t need to press it.
- Vinegar: Use either apple cider vinegar, white wine vinegar, or a combination of both to impart tanginess and acidity, similar to feta cheese. We don’t recommend distilled white vinegar as it will impart too pungent a taste.
- Lemon juice: Enhances the tanginess, but also adds a slight sweetness and brightens the overall flavor. If you don’t have lemon, replace it with more vinegar and a tiny pinch of cane sugar.
- Olive oil: Contributes a rich, smooth mouthfeel to the tofu feta. For the best flavor, use quality extra-virgin olive oil. In a pinch, you can use another vegetable oil like avocado, sunflower, grapeseed, or safflower.
- White miso: Adds umami and depth of flavor. White (shiro) miso is our preferred choice for a mild taste, but you can try chickpea miso for a soy-free alternative.
- Nutritional yeast: Provides cheesy, savory, and umami-rich notes. If you don’t have any nutritional yeast, you can use extra miso paste to taste.
- Oregano: We typically like to add a pinch of oregano or Italian seasoning for an herbaceous touch, but you can omit the seasonings for a classic flavor.
- Salt: Balances the flavors and creates a traditional feta-like taste.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan feta cheese
Step 1: Press the tofu
The easiest and most convenient way to press tofu is with a tofu press. If you don’t own a tofu press though, don’t worry! Just drain and wrap it in a clean tea towel or paper towel.
Place a heavy object on top (like a cast-iron skillet with cans or cookbooks in it), and leave it to press for about 15-30 minutes. Just note that the longer you press it, the firmer it will be. Once it’s pressed, cube it into bite-size pieces.
Step 2: Prepare the marinade
In the meantime, combine the vinegar, lemon juice, water, olive oil, miso, nutritional yeast, oregano, and salt in a container or bowl big enough to fit the tofu. Taste the marinade at this point, and adjust the salt or any other seasoning that you feel needs it.
Step 3: Marinate the tofu
Transfer the cubes to the container with the marinade. Shake the container or stir the tofu gently until it’s coated. Cover it and let it chill in the fridge for 2 hours, but preferably overnight to fully infuse the flavors. Happy eating!
If you have questions about this vegan feta recipe, check out our FAQs or leave a comment down below!
🥗 How to use tofu feta
Similar to dairy-based feta, tofu feta is a versatile topping with so many uses. Here are some of our favorites:
- Salad: Serve it in Greek salad, tomato cucumber salad, chickpea salad, couscous salad, pasta salad, and more.
- Wraps: Stuff some vegan feta cheese inside your favorite pitas, wraps, and sandwiches.
- Pizza: Crumble it on top of veggie pizzas with homemade vegan pizza dough.
- Pasta: Toss dairy-free feta cheese cubes with bright, summery dishes like lemon garlic pasta. And don’t forget some vegan garlic bread on the side!
🌡️ Storage
Whether you’re making vegan feta cheese ahead of time or storing it for later, keep the following storage instructions in mind:
- Fridge: Store this dairy-free feta cheese in an airtight container with the marinade for up to 5 days in the refrigerator. The flavors will continue to develop over time.
- Freezer: We don’t recommend freezing vegan feta cheese once it’s in the marinade. The texture and flavor will change too much once it’s thawed.
- Prep ahead: Tofu feta is the perfect recipe to make ahead of time since it allows the marinade more time to infuse the tofu. Let the tofu sit in the marinade overnight for the best results.
♻️ Variations
- Herbed: In place of oregano, try adding different fresh or dried herbs to the marinade. Some delicious options include basil, dill, rosemary, or thyme.
- Spicy: Incorporate red pepper flakes into the marinade for a slight kick.
- Smoky: Use a few drops of liquid smoke or smoked tofu to impart a smoky flavor.
- Mediterranean: Add diced Kalamata olives and sun-dried tomatoes.
- Garlic: For a bold, zesty flavor, add minced garlic or a teaspoon of garlic powder.
- Za’atar: Add za’atar seasoning for a Middle Eastern-inspired tofu feta.
- Crumbles: Instead of cubes, crumble the tofu before marinating it for a more crumbled texture.
🧑🍳 Top tips
- Use firm tofu: Use firm or extra-firm tofu for the best results. If you use softer varieties, you won’t be able to achieve the ideal feta texture.
- Press the tofu: If you’re using firm tofu, it’s essential to press it for at least 15-20 minutes to allow for better absorption of the marinade.
- Let it marinate: For the best flavor development, let the tofu marinate for at least 2 hours. However, it’s even better to leave it overnight.
- Taste and adjust: This vegan feta recipe is highly customizable, so we recommend tasting and adjusting the salt and acidity level to your liking.
- Opt for quality oil: Use high-quality extra-virgin olive oil for the best taste and texture. This is especially important since there are few ingredients in the recipe.
- Cut bite-sized pieces: Take your time cutting the tofu into even, bite-sized pieces. This will promote optimal marinating and a better eating experience.
- Drain the tofu: Before using it in recipes, drain the excess marinade off the tofu.
💬 FAQ
We don’t recommend using soft tofu for this recipe since it contains too much water and won’t absorb the marinade as well as firm or extra-firm tofu.
We recommend marinating tofu feta for at least 2 hours, but leaving it overnight is the most ideal option for the best flavor development.
If you have some marinade left over, add it to another batch of vegan feta cheese or use it as a salad dressing.
The only ingredient you need to double-check to ensure this tofu feta is gluten-free is miso paste. Typically, miso paste is made with fermented soybeans and salt, but it can also include fermented wheat and barley, which are gluten-containing ingredients.
Yes, you can bake, pan-fry, or air-fry the marinated tofu cubes for a firmer texture. Although it won’t taste quite like fresh feta anymore, it makes a delicious meal!
🍴 More vegan basics
If you enjoyed this vegan feta recipe, explore some more vegan staples like these:
- Dairy-Free Sour Cream: Rich, thick, and tangy replacement for sour cream.
- Vegan Heavy Cream: An alternative to heavy cream made with raw cashews.
- Vegan Buttermilk: Dairy-free buttermilk for all your favorite baking recipes.
- Vegan Condensed Milk: Dairy-free condensed milk made with just 2 ingredients!
5-Minute Vegan Feta Cheese (With Tofu)
Equipment
- Mason jar or container
Ingredients
- 21 ounces firm tofu
- 6 tablespoons apple cider vinegar (or white wine vinegar)
- 3 tablespoons lemon juice
- 1 tablespoon water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white miso
- 2 teaspoons nutritional yeast
- 2 teaspoons oregano (or Italian seasoning)
- 2 – 2 ½ teaspoons sea salt
Instructions
- Drain and place the tofu in a press. If you don’t have a press, wrap the block in a clean tea towel or some paper towel.
- Place it between 2 flat surfaces with a heavy object on top (like a cast-iron skillet with cans or cookbooks in it). Leave it to press for about 15-30 minutes (the longer you press it, the firmer it will turn out).
- In the meantime, combine the vinegar, lemon juice, water, olive oil, miso, nutritional yeast, oregano, and salt in a container or bowl big enough to fit the tofu.
- Cube the tofu into bite-size pieces, then transfer the cubes to the container or bowl with the marinade. Shake the container or stir the tofu gently until it's coated. Transfer the tofu to a jar or container if it's in a bowl.
- Let it chill in the fridge for 2 hours, but preferably overnight to fully infuse the flavors. Serve vegan feta in Greek salads, Buddha bowls, wraps, and more. Happy eating!
Notes
- Use firm tofu: Use firm or extra-firm tofu for the best results. If you use softer varieties, you won’t be able to achieve the ideal feta texture.
- Press the tofu: If you’re using firm tofu, it’s essential to press it for at least 15-20 minutes to allow for better absorption of the marinade.
- Let it marinate: For the best flavor development, let the tofu marinate for at least 2 hours. However, it’s even better to leave it overnight.
- Taste and adjust: This vegan feta recipe is highly customizable, so we recommend tasting and adjusting the salt and acidity level to your liking.
- Opt for quality oil: Use high-quality extra-virgin olive oil for the best taste and texture. This is especially important since there are few ingredients in the recipe.
- Cut bite-sized pieces: Take your time cutting the tofu into even, bite-sized pieces. This will promote optimal marinating and a better eating experience.
- Drain the tofu: Before using it in recipes, drain the excess marinade off the tofu.
- Nutritional information is a rough estimate and should not be taken as health advice.
No press or heavy skillet but a kettle filled w/water did fine. Went for the Zatar because it’s a recent discovery for me. Great! I get a few vegan newsletters (Jessica, Holy Cow, Vegan Richa), but M&J gave me tempeh bacon, vegan parmesan, and quick pickling, all of which I have on hand constantly. I pickle a lot of stuff (red onion, snap peas, cuke slices etc.) My family won’t touch it, their loss. Thanks.