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Incredible Vegan Feta
6 hr + 5 min
Spread
Homemade staple
10 ingredients or less
No cook
Servings
(2 Tbsp per serving)
Total
6 hr + 5 minPrep
5 minCool
6 hrContains
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
-
11 oz (325 g)firm tofu, drained
-
-
1 tsp (2 g)onion powder
-
1 tsp (6 g)salt
-
¼ tspdried dill
Make your own
Directions
- Add all of the ingredients to a blender and blend until creamy.
- Transfer the mixture to an airtight container and store in the fridge for at least 3 hours, or ideally overnight. The longer it sits in the fridge, the more firm and crumbly the texture will become.
- Crumble as desired over any dish, such as on salads. Enjoy!
Notes
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. Using refined coconut oil is preferred to unrefined as the feta retains a more neutral flavour.
- You can also use enjoy this "feta" straight out of the blender as a dip or spread. Have it with toast, crackers, or cut-up vegetables. The longer it sits in the fridge, the more crumbly and "feta-like" the texture becomes.
Storage
- Store in an airtight container for up to 5 days.
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Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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So fantastic. Though I'd recommend maybe leaving the tofu out before blending everything, because I have found that mixing the hot oil with the cold tofu causes it to no blend very easily.
Really delicious "feta" recipe, it turned out better than I expected based on the few ingredients used. As this is so good and I would love to toss it in every salad (it went really well with the black rice salad), I'm a bit wary to use too much coconut oil. I'm just wondering if there is any substitute for it. I understand you want the firm crumbly texture, but are there other ways to firm it up a bit? Cashews maybe?
OMG
Cheese has been a weakness in my transition to fully vegan. Every so often I cave. Feta in particular is my downfall. THIS is amazing, the flavor profile is feta adjacent (SO close) and as a stand alone it is Over the Top good. Texture wise it nails it. I cannot believe it took me so long to make it. 1000/10 for certain.
Fabulous!! 6* I used white beans (1/2 cup?) and a splash of milk in place of cream. Italian seasoning in place of dill.
This vegan feta is absolutely to die for!! We have made twice this week and can’t imagine living without it now, definitely a week staple - it goes great with everything to be honest. Just perfect and super easy to make! Highly recommend 🧡
This is my go to vegan cheese recipe. It is so so so simple to make and tastes amazing. The only reason I mark it down a star is because it doesn't really taste the same as feta. The texture is great, don't get me wrong but it doesn't give you a salty punch you get from feta? But as stand alone vegan cheese, it's amazing.
Really tasty! I didn't have any coconut oil at home, so I just omitted it. You don't get the crumbly texture without the oil, but it still tastes great, so I just use it as a spread on crackers and bread.
Hi PUL team! Can I replace the tofu in this recipe with something else? I am allergic to Soy, sadly..
10/10. Definitley refrigerate.
Would It be possible to use a food processor to make this?
Firstly, it's very tasty and super easy!
I can't thank you enough for helping with these vegan recipes. It's very easy to shift the diet to a vegan one only because of such helpful and tasty recipes.
I am never buying those pro essed cheese again!!
Just one request can you do a video on must haves in pantry always for a vegan person, sometimes I look at your delicious recepies but can't make it instantly as there are quite a few products I need to buy.
So, if you could help with this video, it would be great!
So good I want to put it on everything!
It was even shockingly delicious with my substitutions- kitehill vegan butter instead of coconut oil, and a bit extra nutr. yeast, dill, salt, and white pepper instead of onion (due to my dietary needs).
Warning: get everything ready BEFORE you taste test it because after you do, you will be tempted to just lick the spoon for lunch!
My go-to recipe for vegan feta. I don't buy the processed version from the store anymore!
This is the most simple and amazing recipe I ever did! It’s great even before going to the fridge, loved it!
This recipe gets better every time that I make it! It is an excellent crumble for salads, and spreads for bagels! I switched the dill for dried parsley the second time, and it was still delicious.
I never knew dill was so tasty! I added both fresh squeezed lemon juice and ACV. I went lighter on the tofu and heavier on the olive oil and nutritional yeast flakes.
I made this a while back and will be making again today. Definitely a game changer. I had a very carnivore foodie pal taste it and the look on her face was absolutely priceless! She couldn't get over how cheese-like it was. It is that good! I used it in vegan enchiladas. Next level! Love your recipes and your videos!! From a definite fan,
DeeDee
I love this, it tastes so good! I didn't have onion powder at home but I added more dill, pepper and some olive oil and it turned out great!
I added it to a couscous salat and I will try it as a dip in the following days.
SUCH AN INCREDIBLE RECIPE! I could eat it every single day!!!!
As vegan I missed feta cheese but did not like the store bought version made only coconut oil. This is absolute perfection!
Also, I did not have the refined coconut oil, so I just doubled the amount of nutrional yeast to cover any coconut taste...and it worked really well! cant wait to make it again
Love this recipe, it's totally a game changer for me <3 Creamy or crumbly, just perfect for salads and sandwiches. Thanks for the great recipe :)
But there's one thing I wanted to ask you about - I heard that tofu is iron-rich, and here in the recipe in the "nutritional info" part is says 0mg. Could you please explain how it works? :)
Finally I found this! Can’t wait to try it out :)
The level of nutrition and taste in your recipes are unmatched. Being an SOS free vegan for three years, I would be interested in hearing your thoughts on removing SOS from your recipes. I feel okay with maintaining a small amount of sodium when absolutely necessary but not the oil nor sugar. I appreciate you and your dedication to health.
Hi! I love your videos and recipes! Can you suggest an alternative to the coconut oil? It’s, unfortunately, not a good match for me. I can’t wait to try this on my giant spinach salads! Thanks so much! :)
I’m so happy I tried this!! One thing I have really missed since becoming vegan is feta. I had tried some supermarket processed ones but really didn’t like them. This is perfect. Thank you so much for this recipe. I used it on pizza tonight but have also been snacking on it all day haha
If I make vegan feta and want both creamy and firm for 2 different meals, will the creamy portion last sitting on the counter?
This „feta“ tastes simple divine 😍
I wasn‘t able to get it to a creamy texture in my blender (maybe because I made a smaller portion), so next time I will use my food processor instead and see how that goes but it´s super delicious anyway!
Hey PUL Team, I really want to try this recipe but cannot access nutritional yeast. Are there any substitutes that you would recommend? Thanks!
That is soooo good! I really like to use feta in salads with couscous, and this is an amazing alternative! The taste and texture resemble feta a lot. I have tried it both with dill and without, both delicious. And super easy to make! Don't need feta anymore :)
Delicious! But then I always find your recipes are so I am not surprised.
Could we freeze the mixture?
This is so good!! I love it on craquelin.
Super easy and delicious recipe! Mine didn't harden up either, and after reading below, I think I know why. But I still scooped out spoonfuls and mixed in my salad for a salad dressing and it was so good! So even though it didn't come out exactly the consistency of the recipe, it was a win. :)
Does this hold up well when used in baked pasta dishes?
This is amazingly good! I'm never buying vegan feta again, this recipe is so easy and cheap AND super super tasty, tastes exactly like feta 😍 Thank you, PUL Team!!
Could you substitute the apple cider vinegar for white wine instead? Or will that give it another taste or consistency?
This is fantastic. I’m really mind blown by how delicious this is.
Giving up the real cheese was tough because I loved cheese. This “feta” however is as good as the real thing.
Thank you so much for sharing this
I really liked this feta cheese! I was looking for a easy recipe and this is perfect and very delicious! The only thing is that it isn't very firm and crumbly like yours in the video...more like cream cheese. I'm wondering what I did wrong and would like to try it again. Do you have any tips? I did let it sit over two night, so that shouldn't be the problem....