This feta is AMAZING!
Tip: Microwave your tofu for around 50 seconds before using it. If you mix a cold tofu with the coconut oil, it will harden the oil and it will be hard to mix them.

This was really good! Mine came out smooth like hummus, so I’d appreciate any ideas on making it more feta-like in texture. Either way, I’ll keep making it. Thanks for a wonderful recipe.

This is so good! Went vegan about two months ago and it’s really forced me to start making my own alternatives. Was craving a spinach strawberry salad and knew I needed something to cut through the sweetness and this is perfect. It’s just like a rich feta cheese.

I was going between three recipes that showed up when I googled “vegan feta cheese” and settled on yours because of the easy ingredients. Really glad I did, definitely a keeper. Thank you!

Hey Candice, I love making this recipe, it is by far the best homemade vegan feta for crumbling! But I was wondering if you could offer a measurement for the melted coconut oil in mL as opposed to oz? Thanks!

Hey,
So glad I found you! i am on a mission to eschew animal products, especially cheeses which I adore.
Just wasn to thank you for your recipes, your amazing personality made watching soooo much fun!
I have another Vegan teacher who is also sooo fun to watch so now I feel like I can do this.
Bless you and keep on teaching. you are very good at it.
Giorgina

Could I use a regular oil in place of coconut oil?

I’d wonder about maybe adding less coconut oil. That would make it less creamy, but would obviously affect the taste as well.

I just made this today and omg it is THE BOMB!!!! Love all of your recipes. Happy for your blog/youtube and love your cookbook as well. You are a true legend 🙂

I am trying to find out if a vegan feta can be used to make these “Feta Cheese Waffles.” The chef just takes a block of real, (dairy) feta cheese and forces the lid of a waffle maker down onto it until it complies. He ends up with crispy-on-the-outside, gooey-on-the-inside feta cheese “waffles.” (They do seem rather flat, but who cares?) Would the vegan feta you make in your recipe work in the same way? I’ve included the link to the dairy Feta Cheese Waffles “recipe.” https://www.foodnetwork.com/recipes/michael-symon/feta-cheese-waffles-12342761

This is BY FAR the best vegan feta I’ve tried, store-bought or otherwise (and I’ve tried many as I looooved feta in my pre-vegan days). It’s definitely more of a creamy feta than crumbly, but even if you’re looking for a crumbly feta replacement, I’d definitely still give this recipe a go. It’s too good not to try.

I follow the recipe as written and add 1 teaspoon of green olive brine, anything more than that is overpowering. I have a Blendtec and use the twister jar—works like a charm. Thank you so much for this recipe!

Greetings!
I had made your feta recipe for Xmas, what wasn’t used then, got lost in the refrigerator for about 3 weeks.
I decided to taste it before throwing it out, and low and behold, it tasted like a sharp cheddar. I used it as a spread on toast, and am now making another batch! Thanks

Omg I LOVED this recipe so so so much. I made a batch of this some time ago and I just finished it today. I’ve already bought the ingredients to make a new batch tomorrow. This goes so well with so many things and really just adds so much deliciousness to dishes. I will definitely be making this over and over again. Thank you for the amazing recipe and I highly recommend others to try this out!!!

I was looking for a feta recipe and came across this, absolutely loved this cheese it was delicious! I like that you used tofu and simply ingredients it was easier to make than I expected.

seriously good

This is seriously good. The ingredients list is so simple, I really didn’t expect it to be so delicious! I used olive oil and didn’t press the tofu as I didn’t need to set it. I made it for the tik tok baked tomato and feta pasta, and it was great baked in that recipe and also delicious just spread on crackers.

I don’t want cubes, but actually as crumbly as possible, and my blender is on its last legs – how do you think this would go if I just hand-crumbled the tofu and added all the flavorings?

Longtime fan, fist time commenter. Is the coconut oil 5 fluid ounces? Being from the USA and indoctrinated on imperial units I’m never quit sure if ounces means weight or volume.

Thanks!

YES ! YEEEEEES !!! It’s the best vegan feta!!! I replaced the miso with tahini (whole sesame) and I truly recommend it for who doesn’t have miso. Thank you so much!!

Comments and a question: i’ve been a vegetarian since 1989 and a vegan for the past year or so. I normally freeze and then thaw and then press my already extra firm tofu to get it extra extra firm. The feta was stuff coming out of the container in my vitamix really rebelled but so far it looks great! I can’t wait to use my first attempt at feta cheese in my Greek salad tomorrow. My question is, how did you measure the coconut oil? I wasn’t sure if I should put it on a scale and pour until I reach a weight of 5 ounces, or if I should use a half cup +2 tablespoons so I did the latter.

I made it to accompany a pasta Greek salad I made for a vegan potluck.
Everyone thought I bought it, so you know it was a huge hit!
Love it so much!!!

Oh my feta. I used this in the TikTok baked feta pasta recipe and it rocks my world. I did a pasta bake last night with mushrooms, onions, and tomatoes and it turned into a creamy stroganoff type pasta. YUM.

Can we replace miso paste? what is its purpose?

How about COTTAGE CHEESE recipe with or without nuts. Haven’t found a good one yet!

Hi edgyveg, can I ask what’s the purpose of the yeast?
Thanks
Daniel

Ever since I made the push to veganify my diet as much as possible, I’ve really struggled with the loss of feta—and how lousy the store-bought versions of a vegan feta are. But this recipe is such a game-changer! Mine ended up a lot softer than normal feta, but still good. I also added in a splash of olive juice for that briny bite. It’s amazing in a Greek salad. Thank you!!

This is delicious, I love it!

Hi, how big is your block of tofu? 14oz?

Is it possible to store this Vegan Feta longer in a jar submerged in Olive oil stored in the fridge?

I used this vegan feta in a zucchini cakes recipe and it turned out really delicious! I was very happy with this feta and wanted to use the leftovers in another meal, but it seems it didn’t last enough. After 3 days in the fridge, my feta had a sour smell and taste. Even if it was in a sealed plastic container. I was so sad! I’d like to know how you manage to keep it longer?

I’ve tried other vegan feta recipes before and I was always disappointed, but I am so happy I found this one!!! It is honestly amazing how much this tastes like feta! I did it with unrefined coconut oil as that was what was in the cupboard so there was a bit of a coconut taste, but I’m going to make it again with refined coconut oil like you suggest and see if it turns out more neutral!

Reminder to folks who don’t do stuff w tofu often: press your tofu beforehand! Also this stuff is the best and I’m currently eating it on chopped up cucumbers w a lil rice vinegar and spicy chili crisp and yes I am so happy.

Great recipe. I make with extra firm tofu so don’t even need to press and it allows me to cut the oil to 3.5 ozs, comes out firm enough to crumble. Often I make with firm tofu and no oil and use as a feta spread on tomato toast. It’s awesome.
I’m going to try with agar agar to see if I can cut the oil altogether!

Can I skip the oil completely or substitute water? It seems like others have had success with vegan butter.

Hi, can I use red miso instead? Do u know what would be the difference?

I had been buying almost every week a ”greek feta ” tofu sold in Canada for about 12 years, but they stop producing it. I was so disapointed! Your recipe is the closest I’ve tried to this product. I added thyme and origano to the paste to make it even closer.

I am just done making this yesterday , I tasted it and it’s an awesome recipe !! I doubled my lemon juice I like my food tart so since it’s feta it has to be a little tarter for me , great texture it’s even good spread on a cracker you can add any king of herb and make it spreadable …i used unrefined coconut oil that’s all I had on hand and it’s still very tasty .. my guess the coconut oil that is listed in your recipe might be more tasteless so it doesn’t taste like coconut but it’s great either way ! Thanks .

I’ve now made this twice and it’s so good! The first time I pressed my tofu for only an hour and the feta still turned out creamy yet crumbly just like dairy based feta. I used this on top of a cheeseless pizza I ordered (as there was no vegan cheese option) and it made the pizza so much better! Thank you for this amazing recipe!

OMG, I looooove this recipe! I have made this Vegan Feta 3X times now but since I am a bit of a newbie, it always came out creamy, still delish, instead of crumbly and I couldn’t figure out why…..(had no idea that “pressing” your tofu was a thing! I had to look that up!) Just pressed my tofu for the 1st time and but that baby in the fridge so hoping it comes out crumbly in the morning! Love love the simplicity and affordability of your recipes Candice! Thank you so much! (Still licking the spatula from tonight’s batch!)

We’ve missed feta in one of our favorite recipes (Zucchini Ankara) since going vegan about 10 years ago. I made this recipe and it was by far the best vegan feta we’ve found so far! I’ve also put it into Just Egg omelettes for my wife and she says it’s very tasty. I wanted the feta to be very crumbly so I was very aggressive about squeezing out the moisture from the tofu block and I think that made a difference — the texture was just what we wanted. Thank you for this!!

Do you press your tofu before using it in the recipe?

I used vegan butter (Alpro brand) instead of the coconut oil and it turned out great! It wasn’t really feta-like, but more like a spreadable cream cheese. Delicious on toast or a bagel, or as a dip. Thank you, Candace!

Hi there, just made with unrefined coco oil as it was all I had. It certainly has a distinct flavour but I was still very happy.
My main question is how long do you think it will keep in the fridge?
Thanks

So I didn’t have coconut oil, so I subbed in olive oil, and oh boy is this yummy! This is a perfect white chedder sauce. It’s awesome for mac n cheese. It’s soft and creamy. Thank you for posting this recipe.

Hello,
I tried this recipe last night. The taste is great, but my Feta did not firm up as much as I thought it would. It turned out to be more like a soft paste. It has been in the fridge for over 12 hours now.
Is there anything you think I might have done wrong or anything I could do to fix it?
Thank you!

I’m a Greek vegan who has been waiting for a feta recipe that hit all the marks for me, and this recipe does exactly that. You can roughly slice it or crumble it and it has the same melt-in-your-mouth feel that I remember from my pre-vegan days. So far I’ve tried using it in 3 recipes and it’s performed well in all of them… and yes, I have been snacking on it straight out of the fridge, too. Thank you EdgyVeg!

Hi Candice – this looks great and I can’t wait to try – i’m from the middle-east so and a block of tofu here is 300 grams – is that the right amount for this recipe? also – what will happen if I use unrefined coconut oil? – this is all that is available in my area – will it be very noticable in taste?

K so this was the first vegan cheese I made from your 3 vegan cheese series and WOW! This is so creamy and honestly addictive LOL it’s that good! It’s more creamy than i thought it would be and it spreads so well on crackers and bagels; I’ve been having it all morning this week it’s so good and highly recommend others make this cheese first!